Sunday, April 3, 2011
Gluten Free Chocolate Chip Cookies
I was at a local shop and almost bought gluten-free cookies this week, they looked sooooo good and I wanted a dessert right then. However, I checked the price tag, $7.00!!! NO WAY! I do sometimes pay a little more for convenience foods, like peeled baby carrots occasionally, but not that much more!! I just couldn't do it. So I picked up a gluten/soy/dairy free package of chocolate chips instead. I used Bob's Red Mill gluten-free all purpose flour to make these cookies and they turned out amazing! Not crumby at all, and soft in the middle, a fun treat for our family. My poor boys, all they want is a nice hostess cupcake, and here I am making these gluten-free, bean flour desserts! We are having a good transition though, and my goal is to make the best tasting desserts so they don't even like the taste of the processed junk. Andrew (my former culinary-arts hubby) said, wow these are actually good, so I took that as a BIG complement! (Also beware- the batter isn't as good as "normal" cookie dough tastes, but after baked the cookies are delish!)
1 2/3 cup Bob's Red Mill Gluten-Free all purpose flour
1/2 teaspoon baking soda
2 teaspoons arrowroot powder
1/4 teaspoon salt
1/4 cup butter
3/4 cup brown sugar
1/3 cup raw sugar
2 teaspoons vanilla
1 1/2 cups mini chocolate chips, gluten/dairy/soy free is what I used they are awesome!
Cream the butter & sugars. Add the egg, mix until smooth. Add the vanilla, baking soda, arrowroot powder, salt, and last the flour. Finally blend in the chocolate chips. Drop the dough in mounds (about a tablespoon each) on a slightly greased cookie sheet. Bake at 350 for 10-12 minutes till the edges are slightly golden.
Remove from oven, let set on sheet for about 2 minutes then remove to a cooling rack. Eat warm :)
Makes about 30 cookies.