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Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies

recipe credit

Ingredients:
1 cup butter (softened)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/4 cup rice flour**
1 tsp. baking soda
2 tsp. xanthan gum**
1 tsp. salt
12 oz. choc. chips (or other variety)

**These odd ingredients are popping up in more and more grocery stores in the United States (I’m not sure about other countries). I have even seen rice flour at Wal-Mart. But generally these items are found in the health food section at the grocery store, with all of the gluten free/wheat free items. Or, if you have a health food store nearby, you can check there…..these items will most likely be available there.

Directions:

First, place vanilla, eggs, and butter (softened) in mixing bowl. Mix well. Then add your dry ingredients one at a time, mixing in between each one: sugar, brown sugar, baking soda, xanthan gum, salt……and then the flour. (You can mix them in a separate bowl and then add to the wet mixture…..but to be honest, I hate dirty-ing an extra bowl. So don’t ever hire me to cater an event……I take shortcuts!) Mix the dry ingredients in really well. You will have a dough form, just like regular cookies. But it will feel a lot more sticky. That’s okay. Don’t add extra flour.
Then add your favorite cookie ingredient. Like I mentioned above, these are my favorites: Chocolate Chip, White Chocolate/Macadamia Nut, and Andes Mints. Place little balls of dough on large cookie sheet. Oh, I don’t know…..regular cookie dough ball size. 1 inch? 1.5 inch? Bake in preheated 350 degree (F) oven and bake for 8-10 minutes. Do not overbake. The cookies tend to dry out and aren’t as forgiving as regular gluten-full cookies. Allow to cool on a wire rack (or paper towels on the counter).

**Tip: I always pull them out right before they look done. You don’t want to completely brown them. I always pull them out when the centers still look slightly dough-y. (The ones shown below are even cooked a smidgen more than I usually do. They usually come out a bit paler.) Once they cool, they will be a little chewy in the center. And unforgettable. Mmmmmmm…

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