Sunday, September 18, 2011

Gluten Free Chocolate Chip Cookies

Preheat oven to 350

In bowl of stand mixer, cream:
1 stick room temperature butter
3/4 cup C&H brown sugar

When combined, add 2 jumbo eggs and a lug of vanilla.

When all is again combined, toss in
1 cup Bob's Red Mill white rice flour
1/2 cup Bob's flax meal
1 TBL organic cornstarch
dash salt

Process until well combined. Remove bowl and with large wooden spoon stir in:

1 cup Guittard 63% chocolate chips
1/4 cup Theo cacao nibs
1/4 walnut pieces

Use a small cookie scoop to scoop onto stainless cookie sheets, and bake for 12 minutes. This batch made 32 cookies, though I'm sure it would have made much more if my husband, best friend, daughter and myself had not been sampling the dough liberally. These taste quite a bit like your standard gluteny cookie and as always, the dough owns the final product.

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