Thanks to Louise for today’s recipe, Gluten Free Chocolate Chip Cookies.
Along with the recipe for the gluten free chocolate chip cookies from Gourmet, she sent a photo of the finished product. Looks great! Of course now my goal is to round up all the ingredients which
include xanthan gum and potato starch (Update: You can use a gluten free all purpose blend!) and a few other things I don’t normally keep in the pantry. Judging from Louise’s review, it’s worth buying the ingredients just for experimentation’s sake.
Louise noted that baking these at 400 F rather than 375 F might give you better results, as she accidentally baked some at 400 F and they rose better. If you use 400, just keep an eye on the cookies.
Update:If you don’t want to make your own baking blend, use 2 cups and 2 tablespoons of Bob’s Red Mill Gluten-Free Baking Blend or King Arthur Gluten Free Baking Blend.
Adapted version is below.
- 2 cups plus 2 tablespoons gluten free all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon xanthan gum
- 1 cup vegetable shortening ((non-hydrogenated such as Nutiva)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla
- 2 cups semisweet chocolate chips
- 1 cup finely chopped walnuts (optional)
- Mix together the flour, baking soda, salt and xanthan gum. Set aside.
- In a mixing bowl, beat the shortening and both sugars until creamy. Beat in the eggs, then beat in the vanilla.
- Add the flour mixture to the egg mixture and stir until blended, then stir in the chips and nuts.
- Drop heaping teaspoons of dough 2 inches apart on parchment or nonstick foil lined baking sheets.
- Bake one sheet at a time at 375 degrees F. for 10 minutes or until cookies are brown around the edges.
- Let cool for about 5 minutes on baking sheets, then transfer to a wire rack and let cool completely.
2 cups brown-rice flour (extra finely ground)
2/3 cup potato starch
1/3 cup tapioca flour