Best Cookie

We have a winner!  I have been on the hunt for a great allergy cookie for Colin.  Many have failed into a pile of uneaten crumbs.  Finally we have success.  This is our best gluten-free, rice-free, dairy-free, soy-free cookie yet!  They are crisp on the outer edges, chewy in the middle.  Yum!  Colin has eaten 4 already.  Scotty and Jacob love them too.  It is adapted from Alton Brown's gluten-free chocolate chip cookie recipe. 

Ingredients

• 1/2 cup Spectrum palm oil shortening
• 1/2 cup Earth Balance soy-free, dairy-free margarine
• 2 cups sorghum flour (Bob's Red Mill)
• 1/4 cup cornstarch,
• 2 tablespoons tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups light brown sugar
• 1 whole egg
• 1 egg yolk
• 2 tablespoons almond milk
• 1 1/2 teaspoons vanilla extract

Directions

Preheat the oven to 375 degrees F.

In a medium bowl, sift together the sorghum flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined.

Chill the dough in the refrigerator until firm, approximately 1 hour.

Shape the dough into 2-ounce balls and place on parchment-lined baking sheets.

Bake for 6 minutes. [This is how long it took in my gas oven...I watched them closely...one batch came out a bit too crispy]

Remove from the oven and cool the cookies on the pans for 2 minutes.

Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.