To thank everyone for helping me with the presentations this week I decided to make cookies! Unfortunately I cant just pick out a favorite and go with it because there are so crazy food allergies in my office. Gluten for one dairy for another. I decided to try my hand at gluten free chocolate chip cookies (which apparently are not dairy free, sad face, I thought it would be).
First place I went to find this recipe was pinterest (obviously) and found a blog (Cooking Classy) I have been following for a while actually posted a gluten free chocolate chip cookie recipe. Since this is a blog I trust I decided to try this one out. I modified it a bit to fit what I could find in the grocery store.
Everyone at work said they were delicious and most couldnt even tell they were gluten-free (until after I told them). Granted they are a bit more crumbly than normal chocolate chip cookies if you cook them just right they will stay pretty soft for a few days. I was impressed with these, not enough to have them replace my browned butter chocolate chip loves (because browned butter yall) but its a nice option to have in my back pocket for those who suffer from a gluten allergy.
- 1 1/2 cups Betty Crocker Rice Flour blend***
- 1 tsp baking soda
- 1 tsp baking powder**
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup firmly packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract**
- 2 cups chocolate chips (i used a mix of mini semi-sweet and regular milk chocolate)**
- Fine Sea Salt, for sprinkling tops (optional)
- Preheat oven to 375 degrees. In a mixing bowl combine rice flour blend, baking soda, baking powder and salt for 30 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until mixture is well blended and creamy. Occasionally scrap down sides and bottom of bowl while mixing.
- Mix in eggs one at a time, blending until combined after each addition. Stir in vanilla. Using low speed, slowly add in dry ingredient and mix until combined. Mix in chocolate chips.
- Drop dough (I used a medium sized cookie/ice cream scoop) about 2 1/2 Tbsp at a time onto Silpat or parchment paper-lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 9 – 11 minutes until golden.
- Sprinkle tops with Fine Sea Salt if desired, cool on baking sheet then transfer to a wire rack to cool completely. Store in an airtight container.
**Make sure none of your ingredients contain any of the ingredients listed here. Main players though are wheat, barley and rye. Some grocery stores (like HEB) will mark the price label of the shelf with a gluten-free tag.
***If you cant find the Betty crocker brand you need quantities as follows (but the betty crocker has all of that already):
- 1 1/2 cups white rice flour*
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 1 tsp xanthan gum
CHIME IN!!! have you tried your hand at gluten free baking? How did it turn out?