Chocolate Chip Cookie Dough
ready to roll out any time you feel inspired to create your own cookies
Gluten free Flour (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum), dairy free margarine (Non-hydrogenated canola oil, water, modified palm and palm kernel oils, salt, dextrose, monoglycerides, soya lecithin, potassium sorbate, natural and artificial flavour, vitamin A palmitate, vitamin D3), sugar, potato starch, tapioca flour, baking soda, psyllium husk, maple syrup, dairy free chocolate chips (Evaporated cane juice, chocolate liquor (non-alcoholic), and non-dairy cocoa butter)
Portion in 1-2oz balls and spread on a cookie sheet giving lots of room between cookies because these spread quite a bit.
Place cookie sheet with your balls in the fridge to make the dough cold again if it has got too warm at room temp.
For gooey cookies - 15 mins
For crispier cookies - 20 mins
Let cookies cool completely before taking off the tray. (this step is important especially if you are going for a gooey centre)