Gluten-free chocolate chip cookies

October 23, 2012 at 11:36 am Leave a comment

This recipe for chocolate chip cookies is adapted from one of my favourite cookbooks, Blue Eggs and Yellow Tomatoes, which I’ve referenced before for its awesome chocolate brownies recipe.

Chocolate Chip Cookies
Makes 24 to 36 cookies

1-1/2 cups brown sugar, lightly packed
1/3 cup white or cane sugar
1 cup unsalted butter (at room temperature)
2 eggs
2 teaspoons vanilla
3 cups gluten-free flour mix
1/2 teaspoon salt
1 teaspoon baking soda
1-1/2 cups chocolate chips (or chopped dark chocolate)
2 cups chopped walnuts

Pre-heat oven to 350F and grease two baking sheets or line with silicone mats / parchment paper.

Beat the butter and sugars together and then beat in eggs and vanilla. Stir in flour, salt, and baking soda and beat well, and then fold in chocolate and walnuts.

Drop the dough by two tablespoonfuls onto the cookie sheets about 2 inches apart (the cookies will spread out and flatten). Bake the cookies, switching the cookie sheets in the oven halfway through cooking, until they begin to turn golden brown at the edges and the tops appear dry, about 12 to 15 minutes. Don’t overcook if you want them to be chewy!

If you’re vegan or don’t eat dairy / eggs:

  • Replace the butter with the same amount of vegetable oil shortening plus two tablespoons of water.
  • Replace the eggs with two tablespoons of ground flaxseed meal mixed with six tablespoons of water. Stir the flaxseed meal and water together in a small bowl and let stand two to three minutes to thicken before adding it to the recipe.
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Entry filed under: Cooking, Family, Gluten Free, Recipes. Tags: , , , , , , , .

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