Best Gluten Free Chocolate Chip Cookies

Ingredients:

• 1/2 cup butter-flavored Crisco
• 1/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 egg
• 1 1/2 tsp. vanilla extract
• 1/2 cup tapioca flour
• 1/2 cup sorghum flour
• 1/4 cup brown rice flour
• 1/2 tsp. kosher salt
• 1/4 tsp. xanthan gum
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 6 oz. GF chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl: cream butter with sugars until light and fluffy.
3. Add egg and vanilla.
4. In a separate bowl mix together flours, salt, xanthan gum (opt.), baking powder, and baking soda.
5. Slowly add flour mixture to butter and sugar mixture.
6. Last, mix in chocolate chips.
7. Place golf-ball sized dough portions 2 inches apart on an UNGREASED cookie sheet.
8. Bake 7-9 minutes or JUST UNTIL edges are light brown.
   (The cookies WILL NOT look completely cooked when you pull them out of the oven! That’s what you want! That’s part of the secret to these awesome cookies! DO NOT overbake them!)
9. Let cookies cool on a wire baking rack or the cookie sheet for 5-10 minutes. This will allow cookies to retain their shape for eating!

[Recipe Courtesy of Ginger Lemon Girl]

No related posts.

You are reading Recipe: Best Gluten Free Chocolate Chip Cookies. This post is the property of Gluten Free Resource © 2008.

Digg This! | Stumble This! | Add to Del.icio.us! | Google Bookmark It!

I was able to locate a tremendous recipe for these cookies.   If you try them out this holiday season, please let us know your thoughts in the comments below!

Gluten Free Christmas Sugar Cookies

Ingredients:

• 3 cups powdered sugar
• 2 cups granulated sugar
• 2 cups shortening
• 6 eggs
• 1 Tbsp salt
• 1/4 cup vanilla (yes, that much)
• 1 cup amaranth flour
• 2 cups potato starch
• 2 cups sweet rice flour
• 4 cups brown rice flour
• 2 Tbsp xanthan gum
• 3 Tbsp baking powder

Directions:

1. Preheat oven to 325*. 
2. Mix together the flours, starch, xanthan gum and baking powder with a whisk until well-combined.  Set aside. 
3. Cream together the sugars, shortening, eggs, vanilla and salt. 
4. Add flour mixture, about 1/4 at a time, stirring with a wooden spoon. 
5. Once the flour mixture is mostly incorporated, knead the dough in the bowl, slowly punching the dough down in the middle and folding the sides of the dough into the middle.  You may also put the dough on a non-stick surface (like a silicone mat or a marble slab), and knead it on there.  The mixture should have the consistency of Play-Doh, but not too soft.  If it is too dry, add a Tbsp of water at a time until it will gather into a ball (Resist adding water if at all possible.  The dough works best if it is not very moist.)
6. After the dough is well-mixed, several things can be done with the dough. 
7. Unless a crispy cookie is desired, bake (preferably on insulated pans) at 325* until the edges are just golden. 

[Recipe Courtesy of Only Sometimes Clever]

No related posts.

You are reading Recipe: Gluten Free Christmas Sugar Cookies. This post is the property of Gluten Free Resource © 2008.

Digg This! | Stumble This! | Add to Del.icio.us! | Google Bookmark It!

Is it true?  You be the judge!

Gluten Free Chocolate Chip Cookies

Ingredients:

• 1 cup teff flour
• 1/2 cup sorghum flour
• 1/2 cup ground flaxseed
• 1/4 cup sweet rice flour
• 3/4 cup Muscovado sugar
• 3/4 cup white sugar
• 2 sticks butter- softened
• 2 eggs
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 tsp vanilla extract
• 1 bag Ghirardelli bittersweet chocolate chips
• 1 cup chopped walnuts

Baking Instructions:

1. Preheat oven to 375ºF.
2. Put softened butter in a large bowl. Blend in sugars. Mix in eggs and then add vanilla.
3. Mix all dry ingredients together, and blend into wet mixture. Blend in chocolate chips and nuts. Put heaping teaspoonfuls onto cookie sheet.
4. Bake for 10 minutes. Remove to cooling rack.

[Recipe Courtesy of The Daily Green]

No related posts.

You are reading Recipe: Delicious Gluten Free Chocolate Chip Cookies. This post is the property of Gluten Free Resource © 2008.

Digg This! | Stumble This! | Add to Del.icio.us! | Google Bookmark It!

Gluten Free Do-Si-Do Cookies

Ingredients:

• 3 sticks butter
• 1 1/2 tsp vanilla
• 2 cups rolled oats
• 2 tsp baking soda
• 1/4 tsp sea salt
• 3/4 cup cane sugar
• 3/4 cup brown or Turbinado sugar
• 3/4 cup natural style chunky peanut butter (drain off oil, if needed)
• 1 cup brown rice flour
• 1/2 cup oat flour
• 1/2 cup + 1 Tb sweet rice flour
• 1/4 cup arrowroot starch
• 2 tsp kudzu (kuzu) powder, finely crushed

Gluten Free Peanut Butter Filling

• 6 Tb butter
• 1/2 cup powdered sugar
• 1 cup natural style chunky peanut butter

Baking Instructions:

1. For the Cookies: Wait until the step where the cookie dough is chilling to preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
2. Melt 1 stick of the butter in a large skillet and then add the oats. Cook the oats until they are lightly toasted, about 5 minutes. Keep stirring so the oats don’t burn. Once toasted, set aside and allow to cool.
3. In a bowl place the various flours, oats, salt, soda crushed kudzu powder and blend. Then in the mixing bowl to an electric mixer, place the rest of the butter and beat until creamy. Add the sugar and vanilla, then blend. Add the peanut butter and blend. Slowly add the oats and flour blend to the mixing bowl. Make sure the oat and flour blend is thoroughly blended. The cookie dough will still be a little soft, but it will make a ball. Place the mixing bowl in the refrigerator and allow the dough to chill for about an hour.
4. Using a melon baller, scoop out twelve balls of cookie dough and arrange on the cookie sheet. Press the cookies down with the tines of a fork. Then bake for 16 to 18 minutes or until golden brown. Allow the cookies to cool before removing them from the cookie sheet.
5. For the Peanut Butter Cream Filling: In the mixing bowl to an electric mixer, place the butter and beat until creamy. Add the peanut butter and blend. Slowly add the powdered sugar and then beat on medium speed for about 1 minute.
6. Taking two peanut butter cookies, spread the cream filling on the bottom of the first cookie. Then place the bottom of the second cookie on top of the cream filling. The tops of the cookies should be on the outside.

[Recipe Courtesy of Gluten a Go Go]

No related posts.

You are reading Recipe: Gluten Free Do-Si-Do Cookies. This post is the property of Gluten Free Resource © 2008.

Digg This! | Stumble This! | Add to Del.icio.us! | Google Bookmark It!

Gluten Free Thin Mints

Ingredients:

• 1/2 cup brown rice flour
• 1/2 cup sweet rice flour
• 1/4 cup oat flour (Cream Hill Estates)
• 1/4 cup arrowroot flour
• 3/4 cup unsweetened cocoa powder
• 1/4 tsp sea salt
• 1 cup cane sugar
• 12 Tb butter
• 1 egg, beaten
• 1 1/2 tsp kuzu/kudzu powder, crushed
• 1 1/2 tsp peppermint extract or oil
• 1 tsp vanilla

Gluten Free Chocolate Topping

Ingredients:

• 6 to 7 ounces dark chocolate or semisweet chocolate morsels
• 1/2 tsp peppermint extract or oil

Baking Instructions:

1. Making the Cookie Dough: Cover a cookie sheet or another flat working surface with a sheet of parchment paper. Then in a medium mixing bowl, place the flours, cocoa, salt, sugar and blend. In small bowl or mortar and pestle crush the kudzu powder until fine crumbs. In another bowl beat the egg and add the kudzu powder, then blend together. In a large mixing bowl, place the butter and beat until creamy. Stir the egg and kudzu mixture, then add to the butter. Then add the peppermint extract, vanilla and blend. Slowly add the dry ingredients. Once the mixture makes a ball, remove the dough from the bowl and place on the parchment paper.
2. Rolling out the Dough: Slowly mold the dough into a ball. Then ease the dough across the parchment paper until it begins to make a log. Roll out until the dough is about two inches in diameter.
3. Chilling the Dough: Once the dough is rolled out, wrap it in the parchment paper. Place the wrapped dough in the refrigerator for at least two hours before slicing.
4. Slicing the Dough: Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Then remove the dough from the refrigerator, unwrap it and place on a cutting surface. Using a sharp knife, cut 1/4 inch slices off the log and place on the parchment paper lined cookie sheet. Place the slices about one inch apart.
5. Cooking the Dough: Cook for 15 minutes or until the tops and edges appear dry. Allow them to cool before removing from the cookie sheet.
6. Making the Chocolate Topping: Place several cups of water in the bottom of a double boiler and bring to a simmer. Place the top of the double boiler on and place the chocolate in it. Stir the chocolate and once melted add the peppermint extract. Blend together. Turn off the heat.
7. Glazing the Cookies: You can glaze the cookies in chocolate or cover them in chocolate. To glaze the cookies: dip a fork or spatula into the chocolate and wave it back and forth across the cookies. To cover the cookies: place a cookie in the chocolate and then turn it over. Once it is covered, pick it up with tongs and allow some of the excess chocolate to drip off. Then place on the parchment paper to cool.
8. Cooling the Cookies: Allow the cookies to dry on the counter overnight. Once dry you can place some in the freezer for a frosty treat.

[Recipe Courtesy of Gluten a Go Go]

No related posts.

You are reading Recipe: Gluten Free Thin Mints. This post is the property of Gluten Free Resource © 2008.

Digg This! | Stumble This! | Add to Del.icio.us! | Google Bookmark It!

Flourless Gluten Free Chocolate Chunk Cookies

Ingredients:

• 1 cup Brown Sugar
• 1 large egg
• 1 cup extra chunky peanut butter
• 1 tsp Baking soda
• 1/2 tsp of gluten free vanilla
• 1 cup nuts (not roasted, but raw)
• 1 cup semi-sweet chocolate chips

Baking Instructions:

1. Heat oven to 350 degrees
2. Greased cookie sheet
3. Slightly beat egg, vanilla and baking soda in a bowl.
4. Whip together until mixed well.
5. Add rest of ingredients gently.
6. Use a tablespoon to put cookie dough on lightly greased cookie sheet.

This recipe should make 1 1/2 to 2 dozen cookies.

[Recipe Courtesy of Nomadic Creations]

No related posts.

You are reading Recipe: Gluten Free Peanut Butter Chocolate Chunk Cookies. This post is the property of Gluten Free Resource © 2008.

Digg This! | Stumble This! | Add to Del.icio.us! | Google Bookmark It!