Gluten Free Chocolate Chip Cookies
For some of our friends and loved ones, the days of delicious chocolate chip cookies like grandma used to make seem to be a long ago luxury, never to be enjoyed again. During this “Clean Eating” month I have been searching for an option for those who need to be gluten free for whatever reason when it comes to their clean eating desserts. I started by researching recipes for homemade gluten free flours and found two that sounded quite reasonable. I will share both of them with you and the sites where I found them so you can do your own evaluation. In the end I happened to have one bag of “Bob’s Red Mill” Gluten Free All Purpose Flour on hand so I used it today in my recipe for the sake of time and convenience.
I adapted a recipe I found online from Michelle@MyGluten-freekitchen.com
Ingredients
2 ¼ cups gluten free flour blend
½ teaspoon xanthan gum (omit if Gluten Free flour blend you are using already has xanthan in the recipe)
1 ¼ teaspoon baking soda
1 teaspoon salt
¾ cup butter melted
2 ounces cream cheese, room temperate
1 ¼ cup packed brown sugar
¼ cup white sugar
2 teaspoons vanilla
2 egg yolks, room temperature
1 cup dark chocolate chips
1 cup semisweet chocolate chips
In a medium bowl, whisk together gluten free flour, xanthan gum, baking soda and salt. In your mixer bowl, put cream cheese and melted butter and begin to mix. Add brown and white sugar and blend on medium speed for 2 minutes. Add the egg yolks and vanilla and mix until well blended. Add the flour mixture and blend on low until just mixed. Add the chocolate chips and mix in by hand. Cover the cookie dough with saran wrap and refrigerate for a minimum of 4 hours. When ready to bake, remove from refrigerator. Turn oven to 375 degrees and after about 15 minutes when dough is a soft enough to scoop, make scoops using a #20 scoop (approximately 1 ½ round) and place on cookie sheet covered with parchment paper ( NO SPRAY). 12 cookies fit perfectly on a cookie sheet. I smashed my cookies down a bit so they would bake more evenly. Bake in 375 degree oven for 11-12 minutes. The edges should be a bit brown and centers will look undercooked (they will continue baking once you remove cookies from the oven). Allow to cool ONLY 2-3 minutes on cookie sheet and remove to cooling rack. My mom and I did a taste test and give these yummy cookies a 5 star rating!!!!
Easy Gluten Free four mixture from Erika
1 Bag (24 oz or 4.25 Cups) Brown Rice Flour
1 Bag (24 oz or 4.25 Cups) White Rice Four
1 Bag (24 oz or 4.25 Cups) Sweet Rice Flour
1 Bag (20 oz or 4.5 Cups) Tapioca Flour (aka Tapioca Starch)
2½ TBSP (0.8 oz) Xanthan Gum
Another Gluten Free flour recipe from minimalist baker.com
1 1/2 cups (240 g) brown rice flour
1/2 cup (96 g) potato starch
1/4 cup (40 g) white rice flour
1/4 cup (30 g) tapioca flour
optional: 1 tsp xanthan gum (not necessary)
Click here for Bob’s Red Mill Gluten Free All Purpose Flour excellent prices on this product.
Although many of you may wonder why we consider this recipe eligible for our “Clean Eating” month….giving gluten free folks a fantastically YUMMY option for old fashioned chocolate chip cookies that will be “Clean” for their digestive system is my goal today and I would say we accomplished that goal with this recipe!!!!
What is one of your favorite “Clean Eating” desserts?
