Chewy Chocolate Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 tbsp ground flaxseed¼ cup warm water½ cup (110 g) unsalted butter, at room temperature½ cup (100 g) packed muscovado sugar¼ cup (50 g) sugar1 tbsp vanilla extract1 cup (140 g) brown rice flour½ cup (60 g) amaranth flour¼ cup (30 g) tapioca starch¼ tsp nutmeg¼ tsp smoked salt¼ tsp Kosher salt, plus more for topping¼ tsp baking soda1 cup chocolate chunks or chips2 tbsp turbinado sugar
In a small dish, whisk together the flaxseed and warm water. Set aside.
In the bowl of a stand mixer, combine the butter, sugars and vanilla extract. Mix with the paddle attachment on medium speed for 2 minutes.
Scrape the sides and bottom of the bowl, then add the flax mixture and mix 1 minute on medium speed.
In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, nutmeg, salts, and baking soda.
Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together.
Add the chocolate chunks and mix until thoroughly incorporated.
Scoop the dough onto a piece of cling wrap and form into a log about 2” wide and 12” long.
Wrap and freeze for at least 1 hour.
Heat the oven to 350F and line baking sheets with parchment.
Cut the log into ½” disks, placing them 2” apart on the sheets.
Sprinkle the tops with a bit of Kosher salt and turbinado sugar.
Bake for 11-12 minutes, until edges set and start to turn golden. They might look a bit underdone, but this is fine.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool completely.
Store them in an airtight container for up to 3 days
Serving Size: Makes 24
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
In the bowl of a stand mixer, combine the butter, sugars and vanilla extract. Mix with the paddle attachment on medium speed for 2 minutes.
Scrape the sides and bottom of the bowl, then add the flax mixture and mix 1 minute on medium speed.
In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, nutmeg, salts, and baking soda.
Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together.
Add the chocolate chunks and mix until thoroughly incorporated.
Scoop the dough onto a piece of cling wrap and form into a log about 2” wide and 12” long.
Wrap and freeze for at least 1 hour.
Heat the oven to 350F and line baking sheets with parchment.
Cut the log into ½” disks, placing them 2” apart on the sheets.
Sprinkle the tops with a bit of Kosher salt and turbinado sugar.
Bake for 11-12 minutes, until edges set and start to turn golden. They might look a bit underdone, but this is fine.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool completely.
Store them in an airtight container for up to 3 days
Serving Size: Makes 24
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 138.8
- Total Fat: 6.4 g
- Cholesterol: 10.0 mg
- Sodium: 30.5 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 1.1 g
- Protein: 1.5 g
Member Reviews