Sunday, August 10, 2014

Gluten Free Double Chocolate Chip Cookies

Well, I figured in my last post I made you cookie dough with my Gluten Free Chocolate Chip Cookie Dough Truffles, so this time I'll make you the's that?  These cookies are crispy around the edges, but soft in the middle.  They not only have semi-sweet chocolate chips in them, but grated milk chocolate throughout!
Gluten Free Double Chocolate Chip Cookies

I took each thing I liked from all the different chocolate chip cookies I make, kicked the gluten out the door, and the Gluten Free Double Chocolate Chip Cookie was born!  I am really pleased with these tasty little guys I invented, and I hope you will be too!  I made a big batch to take with me on vacation this week, so my family should be happy campers!  Pour yourself a big glass of milk and get to baking!

Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe

1 cup (1/2 lb.) butter, at room temperature
1 3/4 cup brown sugar, packed
2 eggs
1 t. vanilla extract
1 3/4 cup brown rice flour
1 1/2 cup gluten free oats (measured then blended)
1/2 cup tapioca starch
1/4 cup potato starch
1 t. xanthan gum
1 t. baking soda
1/2 t. salt
1 4 oz. bar of milk chocolate, grated (refrigerate or freeze the bar for easier grating)
2 c. semi-sweet chocolate chips
1 c. chopped pecans

In a bowl, with an electric or stand mixer on medium speed, beat butter and brown sugar until well blended.  Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

In another bowl, mix flour, starches, oats (measure and blend to a powder), baking soda, salt and xanthan. Grate chocolate bar into flour mixture and mix together. Stir or beat into butter mixture until well incorporated.  Stir in chocolate chips and nuts.

Drop dough in 2-tablespoon portions, or use cookie scoop for nicely rounded mounds, 2 inches apart onto parchment paper lined baking sheet.  Bake at 350 degrees F. for 7-10 minutes (I baked mine for 9 minutes and they were perfect).  Cool and transfer to cooling rack.

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