Thursday, 14 October 2010

There is no problem so complicated that...

A melt-in-your-mouth cookie can't help solve!  OK, so, of course there is, but the recipe below just might make your day a little brighter.

Bob's Red Mill Gluten Free Chocolate Chip Cookies

  • 1 & 2/3 cups Gluten Free All Purpose Baking Flour
  • 1/2 tsp. Baking Soda
  • 1 tsp. Xanthan Gum (unflavoured Gelatin also works perfectly fine, and is cheaper)
  • 1/4 tsp. Sea Salt
  • 1/4 cup Butter
  • 3/4 cup packed Brown Sugar
  • 1/3 cup Sugar
  • 2 tsp. Vanilla
  • 1 large Egg
  • 1 cup Chocolate Chips (&/or Carob Chips)
  • 1/4 cup chopped Walnuts-Baker's Pieces (completely optional, since I personally do not generally fancy nuts in my baked goods)


While on the subject of "optional" ingredients, there are a lot of different additions or substitutions you can make, including regular sugar substitutes (e.g. honey or agave nectar [the latter of which is debatable health-wise]), butter substitutes (Earth Balance's line of yummy non-dairy, non-soy butters), adding coconut shavings &/or oil, cinnamon (mmmm!), etc.

Some GF cookies come out dry and hard-as-a-rock inedible, but these were very gooey and delectable!  The texture actually reminded me a lot of a soft store-bought cookie (think of Chips Ahoy, except a million times better ;)), without all of the preservatives.  What I've realised after baking GF so far, is that after considering the chemistry of the ingredients used (whether or not they'll 'mesh'), the oven and cooling times really play a large part in how they're going to turn out.


1. Preheat oven to 350F. Grease a large cookie sheet or line with parchment paper; set aside.

2. Stir together the GF baking flour, baking soda, xanthan gum and salt; set aside.

3. In a large mixer bowl, beat butter (room temperature, not melted) with granulated sugar, brown sugar, vanilla and egg; scrape sides of bowl frequently. Beat in flour mixture on low speed, mixing thoroughly. Stir in chocolate chips and nuts.

4. Shape dough into flat disk, wrap tightly with plastic wrap and chill for 2 hours. Drop by tablespoonfuls 2" apart on baking sheet, or roll into balls if dough is hard to work with.  Bake 10-12 minutes on center rack of oven or until lightly browned. Cool 2-3 minutes before removing from cookie sheet. Makes 24 cookies.

Nutritional facts:
Serving Size: 1 Cookie

Calories 130, Calories from Fat 50, Total Fat 5g, Saturated Fat 2.5g, Cholesterol 15mg, Sodium 35mg, Total Carbohydrates 20g, Dietary Fiber 1g, Sugars 14g, Protein 2g.
Another chocolate chip cookie recipe I've played around with is from Elana's Pantry.

Craving yet?  Bake a batch of these, and invite someone over to share them with (but be sure to save a few as hard-earned reward for your "labour")!

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