Baking cookies for a wheat intolerant person can be tricky! I have scoured many recipes and tried quite a few that sounded delicious but ended up tasting like sawdust. The following recipe for Gluten Free Chocolate Chip Cookies has become everyone's favorite in my house. I often make these for school functions, parties and holiday get-togethers so that my husband does not have to watch everyone eat dessert without him. Most people don't even realize that they are Gluten Free!
This recipe is similar to a regular Tollhouse cookie recipe, but uses my gluten free flour mix and the addition of Xanthan Gum to bind the cookies together. The consistency is slightly lighter and fluffier than a regular cookie, but the flavor is that of a regular chocolate chip cookie. The dough stores in the freezer, too!
Ingredients:
2 1/4 cups Gluten Free Flour Mix
2 teaspoons Xanthan Gum powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
Method:
In a mixing bowl, combine the flour, Xanthum Gum, baking soda and salt. In a separate bowl, cream together the butter, sugars, vanilla and eggs.
Add the dry ingredients to the butter and sugar mix slowly with a hand mixer or wooden spoon. Add the chocolate chips and combine well.
Drop teaspoons of batter onto a cookie sheet lined with parchment paper to prevent sticking. Bake the cookies for 10-11 minutes at 375 F. The cookies will be slightly soft when they come out, so carefully transfer them to cooling racks for at least five minutes before serving.
Variations:
· Use different kinds of chips! Butterscotch or Peanut Butter chips work very well in this recipe.
· Add nuts if desired. Try walnuts or crushed macadamia nuts for a new flavor.
· Decorate the cookies with gluten free frosting or M&M candies for a special occasion!
· Make the cookie a large cookie bar by spreading the batter think on a parchment-lined cookie sheet or baking dish. Cook the cookie for an extra five minutes if you decide to do this.
