These turned out great!
Every time I make cookies I'm reminded of how easy it used to be to simply buy a log of cookie dough and slice off a batch whenever you wanted.
The convenience is what I miss most, so that is what I made today, convenient gluten free chocolate chip cookies.
- 1 cup sweet white sorghum flour
- 1/2 cup potato starch (not potato flour)
- 1/2 cup tapioca flour
- 1/4 cup almond meal
- 1 tablespoon golden flax seed meal
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted sweet cream butter (softened)
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 package of your favorite chocolate chips
Whisk thoroughly together the flours, starches, xanthan gum, baking soda, baking powder, salt, and the flaxseed meal, in a separate bowl and set this aside.
In your stand mixer bowl cream the butter and the sugars together with the eggs and the vanilla.
Slowly mix in the flour and then the chocolate chips.
Divide the batter into two equal portions and spoon into two large freezer ZipLoc baggies. Squish into a log at the bottom of the baggies and remove the air while sealing the bags. Freeze the bags. When ready to make cookies, pull one of the logs out of the freezer bag and slice off the desired amount of cookies. then replace in the freezer until you want it again.
Bake on an ungreased non-stick cookie sheet at 375 degrees for about 12 minutes. Let cool in the pan for about 3 minutes then finish cooling on a wire rack.
These hold up great, have an awesome texture and taste. Shawn approved. =]