Monday, July 2, 2007

Chocolate Chip Cookies

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Original recipe from (and tweaked a bit)
2 1/4 cups Gluten-Free Flour Blend (see below)
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
3/4 cup Dairy Free Margarine, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 eggs worth of Ener-G Egg Replacer, prepared
2 teaspoons gluten-free vanilla
1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips
Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.

Combine margarine, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg replacer and vanilla. Continue beating, scraping bowl often, until well mixed.

Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips by hand.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased or parchment covered cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets.

Gluten-Free Flour Blend: To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.

This recipe is safe or our allergies, please check to make sure that it is safe for your own. If you can use dairy and eggs, and are gluten free only, click on the Land O Lakes link above for the original recipe.

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