Well my geeky sister and I have been talking about trying out a gluten free chocolate chip recipe for months now, and we finally got around to making them last night. Hey, I’ve got to say that they are pretty darn good! I got them to come out soft and chewy on my first attempt so I’m quite proud of myself if I might say. Of course A-man and the whole ‘there’s black in it’ – he doesn’t eat chocolate and was quite disgusted that there were dark spots in the cookies, AliKat loved them b/c she’s a chocolate fiend and Toddler T, my niece, was loving them too! Either way, we had a blast making them and A-man enjoyed using the mixer, AliKat was my ingredients helper and Toddler T was the taste tester.
The PERFECT Gluten Free Baking Accessory - The KitchenAid Mixer
The batter was smooth and very creamy, I was actually pretty impressed with how smooth the texture was… I guess that was the sorghum flour I mixed in. BTW, this is a GF chocolate chip cookie recipe that I found online and seriously modified to my own liking.
A Closer Look
I soooooo would have eaten the batter if it wasn’t for the raw eggs, I’m not an egg person and I don’t eat them… just use them for baking so the whole egg thing just grosses me out. The batter smelled absolutely delish!
Uh yea, forgot to take a photo before I already baked a batch... oops!
And 10 minutes later we had these beautiful, soft, chewy and scrumptious babies! Interestingly enough, they become even softer, more moist and chewier hours later and even more delicious the next day…. talk about odd but that’s how it works.
Yummy Gluten Free Chocolate Chip Cookies!
Anyway, here’s my little recipe concoction:
GF Flour Mix (1 C Rice Flour, 1 C Sorghum Flour, 2/3 C Potato Starch, 1/3 C Tapioca Starch, 1 ts Xantham Gum)
1 ts Baking Powder
1 ts Baking Soda
1/2 ts salt
1/4 ts xantham gum
3/4 C Vegan Buttery Spread
3/4 C Brown Sugar (I used a heaping cup)
1/2 C Sugar (again a heaping cup)
2 eggs
2 ts vanilla
1 package carob or Sunspire milk chocolate pieces
I use my KitchenAid for all of my GF baking and cooking, basically because the mixes aren’t the same texture as gluten containing mixtures. So anyway, mix all your dry ingredients in a large bowl. Mix your eggs, brown sugar and sugar together until creamy, add other wet ingredients in the mixer and gradually add the flour, scraping the sides as needed. Mix on low until moist, smooth and creamy. Add in your chocolate chips, then spoon mixture onto your pans, bake on 375 for 10-12 minutes. Let them cool for about a minute and then take them off the pan. They may seem a little dry when they first come out of the oven but let them sit for a few hours and they will moisten. They taste even better the next day so don’t eat the entire batch the same day!
Filed under: Domestic Bliss, Gluten Free Cooking, Natural Living, Organic Cooking | Tagged: gluten free, gluten free baking
Amazing that they taste yummy!! I’ll have to give these a try! I’m sure my kids will love them too!
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Oh! I’m gonna try these too. Same question about the substitutions for vegan buttery spread as the last comment I left though. thanks so much!
You wouldn’t happen to have the perfect bread recipe would you? Oh – I made the recipe on here come to think of it -but with a bread maker and it was like all the other recipes I’ve tried. It was moist for a few hours, and that was it. So it was a freeze and toast loaf. Great taste though.
Cathy