I don't mean to brag or anything... but I think I just developed the world's greatest gluten-free chocolate chip cookie recipe.
It's my Daddy's birthday tomorrow (yes, Christmas day!) and I needed to make
something special for him. I was going to make a cake but then realized cookies would be easier to travel with.
I received some samples of Cuisine Soleil
organic flours and combined the brown rice flour, buckwheat flour and tapioca flour to replace all purpose flour.
This is based on the famous Nestle Toll House recipe but of course, with necessary changes to make it gluten-free.
I have tried this recipe in the past - the first time turned out amazing but the second time was sooo greasy, the butter oozed out of the cookies as they cooked. Plus, my cookies fell completely flat and were totally crispy, not nice and chewy like my first batch. I ended up with one "mega cookie" in my pan since they spread out and attached together. I realized the first time I made the recipe I didn't have enough butter and had subbed in vegetable shortening for a little over half of the butter called for. You can try using 1 cup of butter instead of the mixed shortening/butter combo I used but be prepared as you might end up with a buttery mess.
I have tried this recipe in the past - the first time turned out amazing but the second time was sooo greasy, the butter oozed out of the cookies as they cooked. Plus, my cookies fell completely flat and were totally crispy, not nice and chewy like my first batch. I ended up with one "mega cookie" in my pan since they spread out and attached together. I realized the first time I made the recipe I didn't have enough butter and had subbed in vegetable shortening for a little over half of the butter called for. You can try using 1 cup of butter instead of the mixed shortening/butter combo I used but be prepared as you might end up with a buttery mess.
Gluten-Free Ontario's
Chocolate Chip Cookies
Ingredients
1 cup Cuisine Soleil Brown Rice Flour
1 cup Cuisine Soleil Brown Rice Flour
3/4 cup Cuisine Soleil Tapioca Flour
1/2 cup Cuisine Soleil Buckwheat Flour
3/4 teaspoon Xanthan Gum
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon salt
2/3 cup Crisco All-Vegetable Shortening
1/3 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2 cups chocolate chips
1/3 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2 cups chocolate chips
Preheat oven to 375*.
Mix dry ingredients in a small bowl.
Using a blender, beat both sugars with the Crisco and softened butter and vanilla in a large bowl.
Add eggs, one at a time, beating in between.
Add half of flour mixture and beat. Beat in the last of the flour.
Add chocolate chips and stir.
Drop heaping tablespoonfuls unto ungreased baking pan. They don't have to look pretty... they will smooth out when cooking.
Bake for 8-11 minutes. They are ready as soon as the edges start to crinkle.
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| Gift for Daddy! |
Happy Birthday Daddy!
These look amazing!
ReplyDeleteAny chance this comes with Nutrition info?
Darn diets & calorie counting.
Thanks