Gluten Free Chocolate Chip Cookies

"This recipe results in delicious chocolate chip cookies that taste quite a bit like classic Tollhouse recipe cookies, but is gluten free. I've tried many recipes for gluten free treats, and so far this is my favorite - my kid brother didn't even know they were gluten free! You can experiment with the flours if you like, let me know of other combo's that work well! OPTIONAL: you can leave out the egg yolks if your sensitive to them and they'll be just as yummy, only flatter. If you do this freeze them for a little longer."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
40mins
Ingredients:
15
Yields:
36 cookies
Serves:
18
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ingredients

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directions

  • Mix flours, gelatin, baking soda, xantham gum, salt in small mixing bowl.
  • In medium mixing bowl beat sugar and vanilla into butter until well mixed and a bit fluffy.
  • Add eggs one at a time to butter mixture.
  • Gradually add and beat in flour mixture.
  • Stir in chocolate chips and nuts.
  • Make small balls from resulting dough and set on greased cookie sheet.
  • Place in freezer for 20 minutes (this is optional but helps to keep the cookies from flattening).
  • Preheat oven to 375.
  • Place loaded cookie sheets in preheated oven and bake for 8-12 minutes.
  • Cool for at least 2 minutes before removing from tray to avoid breaking them!
  • Serve and enjoy!

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Reviews

  1. The recipe was scaled by half and I still got over 2 dozen cookies. The rapadura sugar was substitute with 1/4 cup organic brown sugar for half the recipe. I did not have coconut flour but did have unsweetened coconut which was ground to a flour using the Vita-Mix. Putting these cookies in the freezer for awhile is essential. The dough was quite firm after being in the freezer but still spread quite a bit during the baking process. These cookies have a very nice texture. Made for PAC Fall 2011.
     
  2. These cookies are the best. I am insulin resistant as well as gluten intolarant so I have to watch carbs and sugar as well as gluten. I changed the recipe just a bit by using almond flour instead of rice and sorghum flour; 8 Tlbsp sweetleaf stevia instead of rapadura and cane sugar. I melted the "promise" root butter and I reduced the chocolate chips to 3/4 cup and walnuts to 3/4 cup. It turned out nice and they did not flatten at all without putting in freezer first. Yum Yum..............Rita Dietetic Technician
     
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Tweaks

  1. These cookies are the best. I am insulin resistant as well as gluten intolarant so I have to watch carbs and sugar as well as gluten. I changed the recipe just a bit by using almond flour instead of rice and sorghum flour; 8 Tlbsp sweetleaf stevia instead of rapadura and cane sugar. I melted the "promise" root butter and I reduced the chocolate chips to 3/4 cup and walnuts to 3/4 cup. It turned out nice and they did not flatten at all without putting in freezer first. Yum Yum..............Rita Dietetic Technician
     

RECIPE SUBMITTED BY

<p>I just love food.</p>
 
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