Now, before we begin I have to say I am not one that is prone to having issues with gluten and lay no claims on being remotely an expert in the gluten
free livestyle, but I have a dear friend who is. With the holiday's coming quickly and my gift baskets of homemade goodies being put together for
friends and family it posed a challenge to find something yummy that I could include in her basket. To be honest, most of what I have experimented
with turned out terrible tasting (even the dog looked at me as if I'd lost my mind when presented with them) and used alot of expensive gluten free
ingredients. This one, I am happy to say, turned out fantastic and the only ingredient that is 'different' is Quinoa flour... none of the xantham
gum, potato starch or other expensive ingredients that normally show up in gluten free baked goods. I wish I could take credit for this recipe but I
actually found it here: Momtastic.com
I am making this thread in hopes that it may be of use for those who have to (or want to) live gluten free. I did not hold out much hope in these
being very good, I'll be honest, but I was so pleasantly surprised that these may just become a favorite recipe in my house as well. They do have a
GLUTEN FREE CHOCOLATE CHIP COOKIES:
- 1 Cup (2 sticks) unsalted butter, softened (be sure it's unsalted, see notes)
- 1/2 Cup granulated sugar
- 1 Cup light or dark brown sugar (see note)
- 1/3 Cup buttermilk
- 1 1/2 Tablespoons vanilla extract (McCormick brand is gluten free from what I understand)
- 3/4 Teaspoon salt
- 2 Eggs
- 2 1/8 Cups Quinoa flour (2 Tablespoons = 1/8 cup)
- 1 1/2 Teaspoons baking soda
- 2 1/2 Cups semi-sweet chocolate chips (Nestle, unless stated, is gluten free from what I understand)
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper (I did not line my cookie sheets and they came out just fine)
- In a large mixing bowl, with an electic mixer, cream the sugars and butter until smooth.
- Add the buttermilk, vanilla and salt until evenly combined
- Mix in the eggs until completely blended
- Slowly mix in the flour and baking soda (which I sifted together before adding) and stop mixing as soon as all of the flour is incorporated.
- With a spoon or rubber spatula, fold in the chocolate chips
- With a 2 inch ice cream scoop (which IMO is ridiculous), or using 2 teaspoons to shape dough into balls, place on cookie sheets (I used 2 teaspoons
and just 'dropped' them without shaping and they came out just fine). Try to put no more than 9 on a sheet.
- Bake 10-12 minutes. They will be slightly doughy when you pull them out of the oven....that is fine as these are not going to be "crunchy" cookies
but rather soft. (I even let one tray go as much as 13 minutes and even today, the day after making them, they are soft)
- Let them stand on the cookie sheet for about a minute after taking out of oven then transfer to a cooling rack to cool down completely.
- Cooks perogative: After 10 minutes while still warm 'sample' with a glass of cold milk.. this step however is completely optional......
- Unsalted butter. Be sure to use this for this recipe because with the buttermilk, baking soda and amount of salt called for in the recipe the
batter will be plenty salty. When I taste tested the batter prior to baking I thought even with unsalted butter I had read the recipe wrong and
dumped in too much salt ruining the cookies. After baking however, they were not too salty at all.
- Brown Sugar. I make my own and if you do not keep brown sugar in the house you can make your own very very simply (and more cheaply) by combining 2
cups granulated sugar with 2 tablespoons of molasses (for dark brown sugar) and only 1 tablespoon of molasses (for light brown). I make the dark
brown variety, which I used in this recipe, and it was fantastic.
- The original recipe states it makes 2.5 dozen cookies, but mine came out to be 47 cookies. So either their calculations were wrong or they were
making enormous cookies. The cookies I made came out to be roughly 3-4 inches in diameter depending on how much I heaped on the teaspoon before
dropping onto the cookie sheet.
edit on 25-11-2012 by MyMindIsMyOwn because: Spelling