Silver found another amazing gluten-free recipe to share with you, this time from Gluten Free & More. These cookies look like they are easy to make too! Enjoy!
MAKES 4 DOZEN COOKIES
By Sueson Vess
PHOTOGRAPHY BY CORY DERUSSEAU
Back by popular demand, these chewy homemade chocolate chip cookies are a readers’ favorite. This recipe can be made with egg replacement; see instructions below.
1¾ cups quinoa flakes or certified gluten-free oats (not instant oatmeal)
1¾ cups gluten-free all-purpose flour blend of choice
1 teaspoon baking soda
1 teaspoon xanthan gum (omit if included in your flour blend)
½ teaspoon salt
½ cup (1 stick) non-hydrogenated shortening, organic coconut oil or gluten-free margarine
1 cup dark brown sugar, maple sugar or *organic Sucanat, firmly packed
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (10-ounce) package gluten-free, dairy-free chocolate chips (about 2 cups)
1 cup chopped walnuts, optional
1. Preheat oven to 375°F. Line 2 cookies sheets with parchment paper.
2. Finely grind quinoa flakes or gluten-free oats in a food processor. Add flour blend, baking soda, xanthan gum and salt and blend 5 seconds. Set aside.
3. Using a stand mixer or hand-held mixer, cream together shortening, brown sugar and granulated sugar in large bowl until well blended.
4. Beat in eggs and vanilla. Gradually add dry ingredients, beating until combined.
5. Stir in chocolate chips and walnuts, if using.
6. Form each cookie using 1 rounded tablespoon of dough. Place dough on prepared cookie sheets and flatten cookies slightly using the bottom of a glass.
7. Place cookies in preheated oven and bake until edges are golden brown, about 11 minutes.
8. Remove from oven and cool 5 minutes on cookie sheets. Transfer to a rack and cool completely.
Each cookie contains 113 calories, 5g total fat, 2g saturated fat, 0g trans fat, 9mg cholesterol, 55mg sodium, 17g carbohydrate, 1g fiber, 7g sugars, 1g protein, 11 Est GL.
For Egg-Free Chocolate Chip Cookies, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons hot water. Let cool. Use this mixture to replace 2 eggs in step 4.
*According to the website Organic Sucanat is:
“Fair Trade Organic Sucanat® (which stands for Sugar Cane Natural), is a whole unrefined cane sugar. In fact, it’s the least refined cane sugar you can find outside of a cane stalk. It’s made by simply crushing freshly cut sugar cane, extracting the juice and heating it in a large vat. Once the juice is reduced to a rich, dark syrup, it is hand-paddled. Hand paddling cools and dries the syrup, creating the flavorful dried granules we call Sucanat. Nothing is added and nothing is taken out! It contains trace amounts of iron, calcium, vitamin B6, potassium and chromium. No chemicals, bone char, or animal by-products are used to make or de-colorize this sugar making it ideal for vegans too.”
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Posted in: Recipes from My Kitchen