Sunday, April 11, 2010

Gluten Free Chocolate Chip Cookies Recipe CORRECTED

I gave a class last Thursday at the Groton Wellness Center teaching people how to bake gluten-free sweets. As I was showing the class how to make the chocolate chip cookies, I realized that the recipe handout I printed up HAD NO FLOUR! Since I had copied it directly from one of my first blog posts I realized that the recipe I posted also HAD NO FLOUR! So I have decided to post the recipe again with the proper ingredients and offer my sincere apologies for the mistake.

Brown Rice Flour Mix
2-cups extra finely ground brown rice flour (Authentic Foods carries this)
2/3-cup potato starch (NOT potato flour)
1/3-cup tapioca flour
Put all ingredients into a sealable container and shake until all the flours are combined.

 Gluten-Free Chocolate Chip Cookies
(Adapted from a recipe by Annalise Roberts)

(Makes about 6 dozen cookies)
½ cup vegetable shortening
½ cup butter (1 stick)
1 ½ teaspoons baking soda
½ teaspoon salt
1-teaspoon xanthan gum
¾ cup granulated sugar
¾ cup brown sugar
2 large eggs
1-tablespoon vanilla
12 ounces semisweet chocolate chips
(optional: 1 cup finely chopped walnuts)
  • Put oven in middle position and preheat oven to 375 degrees F.
  • Lightly grease two baking sheets.
  • Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl.
  • Beat together shortening, butter, and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, about 2-3 minutes.
  • Add eggs one at a time, beating well after each addition
  • Add vanilla
  • Reduce speed to low and add in the flour mixture until just incorporated
  • Stir in the chips (and walnuts if using)
  • Drop heaping teaspoons of dough onto the baking sheets, 2 inches apart
  • Bake, one sheet at a time, until golden, around 9-15 minutes (I did it for 10 minutes)
  • Take the cookies out of the oven, let them stay on the sheet for one minute and then transfer them to cooling racks. Continue making cookies using cooled baking sheet.
·    Cookies keep in a sealed container for 3 days and refrigerated for about 1 week. They can also be frozen for up to 3 months.