Happy SUNDAY! And more importantly, Happy Daylight Savings!!! Every year I panic about the time. I never know what is going on, I constantly panic about which clocks are right, can I trust my phone? WHAT DOES GOOGLE SAY! It's pretty rough. Alright. Enough about my time-related anxieties. Let's talk cookies.
First. This is the gluten free flour I will be using:
You can use whichever one you want. I like this one because it is already blended and with gluten free flours blending several different types is the best way to get a 'gluten-ish' texture.
Want to see how to make these bad boys? Yeah you do. And if you don't I don't know why you're reading this, but you are in TOO DEEP!
Gluten Free Chocolate Chip CookiesAdapted from Robin Hood Recipe:
- 1 cup butter, softened
- 3/4 brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups flour (gluten free)
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 cups chocolate chips ** You can use less or more, or add in crushed nuts, cranberries, raisins, etc instead!**
**Xanthan gum: Sounds scary, I know. This is a thickener that is found in most gluten free baked goods. It mimics the texture of gluten and is important for the recipe! I found it at the Bulk Barn but some grocery stores have it, too!**
- Preheat oven to 350
- Line baking sheets with parchment paper (or grease your baking sheets and set aside)
- In a small bowl sift together all dry ingredients until combined (except chocolate chips/add-ins)
- Beat your butter and sugars until combined
- Add in eggs (one at a time) and vanilla until combined
- Gradually stir in your dry mixture to your wet until fully combined
- Add chocolate chips/add-ins until combined.
- Roll dough into 2-inch balls and place onto cookie sheet leave a couple of inches between cookies. Press down on cookies for flatter cookies, although I left mine round!
- Bake for 14 minutes or until cookies begin to brown around the edges.
**Don't expect this dough to be the same texture as ordinary gluten dough. I find all my gluten free baking doughs to be quite airy and delicate**
|Awaiting their doom.|
|Let these puppies cool! They are very crumbly at first, but they will set if you leave them !|
|Hey-How did those white chips get in there?!|
As far as texture goes, these do harden after they are cool. They are really delicious and chocolatey and the cinnamon adds a beautiful flavour. I hope you try these and gift them to a gluten free friend! Or eat them all during a Netflix binge. Shhhh. What cookies? Exactly.