My girls have a sensitivity to gluten; and, alas, it seems I do too. We’re slowly going down the gluten free route and I wanted to make some yummy cookies but spare my belly the tummy ache after devouring them. Here’s the recipe I used- I modified it from my favorite, tried and true chocolate chip cookie recipe.
|Calise Soapworks Easy Gluten Free Chocolate Chip Cookies|
You may want to cut this recipe in half as it makes about 6 dozen cookies.
Preheat your oven to 350 degrees F.
Cream butter, sugars, eggs and vanilla until light and fluffy (about 5 minutes).
Add the remaining ingredients a quarter at a time (except chocolate chips) and mix. You can decrease the flour by 1 cup if you want a thinner cookie, but we like them thick.
Drop dough by the tablespoon or with a #40 or #50 scoop on an ungreased baking sheet/silicone mat.
|Having your dough mounded will help your cookies stay thick and not flatten out.|
Bake for 10 minutes. Let your cookies sit for a couple of minutes before moving them to a cooling rack. This helps them firm up.
What are the differences from using wheat flour??? Well, our cookies are pretty crisp on the outside, and they have a bit of a crunch to them, but I think that is also from the Demerara Sugar as it is big, granular pieces. Rice flour will never be as soft and grit free as wheat flour (as you may know), and these cookies are a bit more crumbly than my wheat flour recipe, but the taste is fantastic! Even Mr. Soapy gives them two thumbs up, “These are gluten free. Really?” was his response after he had eaten one and I told him…. I like to drop the bombs after he likes something. 🙂
Do we have gluten free products? You betcha’!
Calise Soapworks & Such