In my book, once Thanksgiving is over...it's time to prepare for Christmas: finish shopping, blow the dust off the fake christmas tree (no I won't deal with a real tree thank you very much), decorate, get out the address book to send christmas cards, and my favorite thing of all: make COOKIES!!! Of course my favorite is always sugar cookies cut into cute shapes, but first this season I would like to showcase the beloved "Toll House" Chocolate Chip Cookie. Sure this cookie doesn't scream reindeer and sleighs, but it well deserves a place on the holiday cookie tray. I began my search making many delicious & crumbly delights, only to finally discover THE ONE. I ended my search at an awesome site called
Adventures of a Gluten Free Mom (
http://www.adventuresofaglutenfreemom.com/) where I found a treasure trove of GFCF delights amongst a slew of other wonderful resources. I must say I was truly impressed by this site, the author Heidi has certainly worked her butt off on it, so go check it out! In my opinion what makes this recipe work so well is #1. a perfect balance of Rice Flour & Sorghum Flour, Rice giving to its light crispy nature and Sorghum giving it a little solidity, #2 The use of Earth Balance spread which perfectly mimics butter, the absolute necessary element in cookies, and #3 the very cool & unique egg replacer recipe which is another essential for holding cookies together for the right amount of chewiness. So here it is folks, one of my top 3 favorite GFCF recipes of all time:
"The Most Delicious GFCF Chocolate Chip Cookie To Ever Pass Between Your Lips"
1 cup Rice Flour
1/2 cup Tapioca Starch
3/4 cup Sorghum Flour
2 tsp. Xanthan Gum
1 tsp. Baking Soda
1 tsp. Salt
1 cup Earth Balance, softened (or coconut oil)
3/4 cup cane sugar
3/4 cup brown sugar
1 tsp. vanilla extract
Egg Replacer for 2 eggs: 4 Tablespoons water, 2 Tablespoons oil, 1 tsp baking powder beaten until smooth-> in this mixture I also added 2 tablespoons of flax meal, cause I like it ;)
1 cup Dairy Free chocolate chips (like Enjoy Life)
1/2 cup finely chopped pecans (optional)
Preheat oven to 375 degrees.
In medium bowl, combine Flours, Baking soda, xanthan gum & salt, stir to combine.
In bowl of stand mixer, blend butter, sugars, & vanilla together. Add egg replacer & blend until combined.
Slowly begin adding flour mixture until combined, stir in chocolate chips.
Drop cookie dough by rounded spoonfuls onto a parchment paper lined cookie sheet. (Refrigerating dough prior to baking helps reduce cookie spread ;))
Bake 10-12 minutes, allow to cool slightly and place on a cooling rack.
Now seriously take a moment and enjoy this yumminess..
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Comments (1)
Sounds very yummy!