Well… after aprox. 8 months living gluten-free, I have finally done what I thought was impossible. I made chocolate chip cookies with utterly PERFECT crispy edges and chewy centers. You’d never know they were gluten free! I think this means I can finally say I have
mastered learned to bake on this GF diet! Bad for my waist line….good for my gluten-free soul. =)
I used a combination of a few different recipes I found on pinterest, and compliled this lovely recipe.
These cookies spread out A LOT, I warn you. Don’t bake more than 6 per cookie sheet. Each and every one is about the size of my hand….but that’s the way they should be. Right? =)
WIth my cookies by my side…and the brutally cold temps outside, I have had a terrible time running. Only 1 run in two weeks. Eep! Back at her on the treadmill tonight; and we all know I will be slower than turtles tromping through peanut butter with my belly FULL of cookies. No self control. =)
Chocolate Chip Cookies
Made 22 hand-sized cookies
Based on this recipe: http://recreatinghappiness.com/dessert-recipes/classic-gluten-free-chocolate-chip-cookies-recipe/
2 cups Bob Red Mill’s Gluten-Free All Purpose Flour
1 tsp xanthan gum
1 tsp corn starch
1 tsp baking soda
1/2 tsp salt
1 cup vegan margarine
3/4 cup cane sugar
3/4 cup brown sugar
1 tsp vanilla extract
1 tsp almond extract
2 large eggs
1 cup Enjoy Life chocolate chunks (or any chocolate chips you like)
Dump everything in a mixer (except chocolate chips) and blend until fluffy. Add in chocolate chips.
On a parchment or silpat lined baking sheet, drop by tbsp full onto baking sheet.
Bake at 375 for 13 minutes or until edges are golden brown.
Cool for 10 minutes on pan before moving to cooling rack.