Sunday, 9 March 2014

Gluten Free Chocolate Chip Cookies!





The most iconic of cookies. The Madonna of cookies! The J.BIEBS EVEN! And now, gluten free. And the crowd goes wild!!!!

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 Cookies 

Adapted from Robin Hood Recipe:


Ingredients:
  • 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!**

Directions:

  1. Preheat oven to 350 
  2. Line baking sheets with parchment paper (or grease your baking sheets and set aside)
  3. In a small bowl sift together all dry ingredients until combined (except chocolate chips/add-ins)
  4. Beat your butter and sugars until combined
  5. Add in eggs (one at a time) and vanilla until combined
  6. Gradually stir in your dry mixture to your wet until fully combined
  7. Add chocolate chips/add-ins until combined.
  8. 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!
  9. 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.





Happy Munching!

XO 

No comments:

Post a comment