Wheat-Free Chocolate Chip Cookies

Enjoy classic chocolate chip cookies with this wheat-free version.

Makes: 24Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Makes: 24


  • 1⁄4 cup Spectrum Organic Shortening
  • 1⁄4 cup granulated sugar
  • 3⁄4 cup brown sugar
  • 1 large egg
  • 1 Tbsp. vanilla extract
  • 1⁄2 cup arrowroot starch
  • 3⁄4 cup sorghum flour
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. xanthan gum
  • 1 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1 cup semisweet chocolate morsels


  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
  • In a large bowl, cream together shortening, granulated sugar, and brown sugar until thoroughly combined, stir in the egg and vanilla. In a smaller bowl, whisk together arrowroot starch, sorghum flour, salt, xanthan gum, baking powder, and baking soda. Slowly stir dry ingredients into the creamed sugar mixture. Stir in chocolate morsels.
  • Drop batter 1 teaspoon at a time about 2 inches apart onto the prepared baking sheets. Bake for 7 to 9 minutes, turning sheets halfway, until the edges of the cookies are golden-brown and tops are slightly brown. Remove from oven and allow to cool on the baking sheets for 15 minutes before removing to a cooling rack.