Recipe by pixieglenn
I made these the other day and my husband couldn't tell they were GF! I had some friends tell me I could make money with these, so that should tell you how good they are :) You can make them egg free by using an egg replacer. You can make them dairy free by using dairy free chocolate chips. I use Recipe #rz.116778 for the flour, but if you don't, then add 2 tsp of xanthan gum. We absolutely love these cookies!
Top Review by TxTufTif
I didn't rate the recipe as I've not made them yet, but plan to do so. Usually use the 1-2-3 Gluten Free cookie (boxed) mix and they are really good but do not stay fresh more than a day. Hoping these will hold up longer. <br/><br/>Really did want to mention though that one should NEVER use Splenda sugar replacer as it is not sugar but an industrial chemical that crosses the blood brain barrier and causes all manner of disease. Google Splenda and learn why everyone should stay away from that manufactured product. Better to use real sugar, honey, maple syrup, coconut sugar or sucant than an industrial chemical (actually from the Viet Nam war). Live and learn I say. <br/><br/>Thank you for posting this recipe and when I make them, I'll review the recipe on this site.
- 2 1⁄4 cups gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup light margarine
- 1⁄2 cup Splenda brown sugar blend
- 1⁄4 cup Splenda Sugar Blend for Baking
- 2 teaspoons vanilla
- 2 large eggs
- 2 cups chocolate chips
- 2 cups pecans (optional)
Directions See How It's Made
- Preheat oven to 375.
- Combine dry ingredients, then add wet ingredients. I tend to add my pecans in with the dry ingredients so that they get chopped up while the mixer is running.
- Drop by spoonfuls onto a greased cookie sheet.
- Bake for 12-15 minutes. They will not be as brown as regular cookies, but they are still good and chewy!