Chewy Chocolate Chip Cookies - Gluten Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 ¼ cups GF Flour mix (All Purpose Baking)1 teaspoon baking powder1 teaspoon baking soda½ teaspoon salt¼ teaspoon xanthan gum¾ cup Earth Balance Natural Buttery Spread, softened¾ cup brown sugar, firmly packed½ cup sugar2 eggs2 teaspoons vanilla1 1/4 cups chocolate chips, GF.
Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.
Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.
Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets.
Gluten-Free Flour Blend: To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using.
Recipe Tip
*Creaming the sugar and GF butter together is an important step. If you don't get this right these will come out cakey rather than chewy!!!
Nutrition Facts (1 cookie): Calories: 130, Fat: 6g, Cholesterol: 20mg, Sodium: 100mg, Carbohydrates: 18g, Dietary Fiber: 1g, Protein: 1g
Number of Servings: 18
Recipe submitted by SparkPeople user SCHELRY.
Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.
Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets.
Gluten-Free Flour Blend: To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using.
Recipe Tip
*Creaming the sugar and GF butter together is an important step. If you don't get this right these will come out cakey rather than chewy!!!
Nutrition Facts (1 cookie): Calories: 130, Fat: 6g, Cholesterol: 20mg, Sodium: 100mg, Carbohydrates: 18g, Dietary Fiber: 1g, Protein: 1g
Number of Servings: 18
Recipe submitted by SparkPeople user SCHELRY.
Nutritional Info Amount Per Serving
- Calories: 262.2
- Total Fat: 12.9 g
- Cholesterol: 27.2 mg
- Sodium: 238.9 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 2.6 g
- Protein: 3.4 g
Member Reviews
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LORWIL
Not bad for gluten free. Almost like eating the real thing. I had a little trouble with the cookies sticking to the cookie sheet, but I solved that with a little cooking spray. - 11/7/09
Reply from SCHELRY (11/7/09)
I thought these were pretty good, too, and of course my dear bf took a bite and exclaimed "you're hired!". That said, I personally would like them a little chewier than they came out. Still perfecting!