Chocolate Chip Cookie Recipe (gluten free, casein free, SUGAR FREE!)

These chocolate chip cookies, made with chestnut flour, ground cashews and maple syrup, are my latest gluten free creation! I was pretty happy how they came out considering how many substitutions I made from the original recipe. The cashews give them a buttery taste. I buy raw cashews at Whole Foods and grind them in the cuisinart, then use a coffee grinder  to finely grind them. Shaking the coffee grinder while it is on seems to work best. The dough can be kept in the refrigerator for three days or frozen for one month. A family friend, A., liked the cookies and had several. Her brother, G., liked the chocolate chips! 

1 cup Spectrum shortening

1&1/4 maple syrup

2 eggs or 4 egg whites

1 cup tapioca flour

1 cup chestnut flour

1& 1/2 teaspoons baking soda

1 teaspoon xanthum gum

1/2 teaspoon salt

1.5 cups of finely ground cashews

12 ounces Enjoy Life chocolate chip cookies

Preheat oven to 350 degrees F.  Beat shortening with maple syrup until combined with electric mixture. Add eggs and vanilla until mixed well. Add chestnut flour, baking soda, xanthan gum and salt. Then add 1.5 cups of finely ground cashews. Mix until well blended. Mix in chocolate chip cookies. 

Drop 1 inch cookies onto cooking try 1 inch apart. Bake in center of oven for 8-10 minutes watching closely to make sure they are light brown.