Saturday, April 24, 2010

Gluten Free Chocolate Chip Cookies

I made many a cookie coming up with the perfect blend of flours for that perfect cakelike cookie.  This is one of my most frequently requested recipes and one of my most frequently made recipes. =]

First, make a suitable flour for baking cookies. Here is my "flour" recipe for baking these, mix it together first, you won't need all of it.

½ cup Tapioca Flour
½ cup Soy Flour
½ cup Garbanzo Bean Flour
½ cup Potato Flour
½ cup Brown Rice Flour
¼ cup Sweet Rice Flour
1 tsp Xanthan Gum

Now use this mixture in the recipe below.

2 1/4 cups of baking flour mixture.
1 tsp Baking Powder
1 tsp Baking soda
1/2 tsp salt

Mix these ingredients thoroughly in a large bowl and set this aside.

3/4 cup Crisco butter flavor Baking Stick
3/4 cup brown sugar packed firm
1/2 cup sugar
2 eggs
½ bag of semi sweet chocolate chips

In second bowl mix together sugar and brown sugar. Get out the mixer and add the crisco to the sugar mix and mix until smooth and creamy.add eggs and continue mixing. Slowly add flour mixture and continue mixing until smooth then add the chocolate chips. When fully mixed to your satisfaction (note: chocolate chips will not like being in the batter and will continually try to escape) Heat oven to 350 degrees. I cooked them in a muffin tin lined with cupcake liners. Make the dough into small semi flat balls that fit into the palm of your hand and loosely in the bottom of the muffin cups. Bake for 14-15 minutes.

Result is a uniform sized and attractive, soft and chewy chocolate chip cookie that is better than any store bought gluten-free product on the market today, GUARANTEED!

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