Monday, May 21, 2012

The Long and Winding Road to Gluten-Free Cakey Chocolate Chip Cookies


 

It's been a long road getting here today. Last Sunday, I posted a picture of these deliciously cakey gluten-free chocolate chip cookies, saying "recipe coming soon!"

Little did I know that two days later this would happen.


Remember that picture of sun tea I was talking about on Facebook?  


Spilled all over the keyboard of my laptop. So I am forced to find ways to transfer "photos in progress" and other goodies from one laptop to the other. And the other laptop is sloooooooowwwwwwww. I read chapters in books while the pictures upload to blogger. 

And then our kitchen faucet started to leak.


Of course, the pool had to be opened in the back yard.


Okay, okay. This one didn't take much time at all, but it still took time to sit outside sans computer. Luckily, we were able to chase the dark clouds away with these pillowy chocolate chip cookies.


I was not the only one.


Gluten-Free Cakey Chocolate Chip Cookies


(Note: Since my regular computer is not working properly, ahem, I am working on a way to create a printer-friendly version of this. In the meantime, however, you can copy the recipe text and paste it into a word processing document, such as Microsoft Word, delete the photos and print.) There is a teeny bit of refined-sugar in the dark chocolate chips, which is why I have not labeled this as sugar-free.
Makes 40 cookies

Ingredients:

2 1/4 cups all-purpose gluten-free flour (I used Better Batter)
1 teaspoon xanthan gum (if your flour does NOT contain; I omitted because Better Batter includes it)
1/2 teaspoon baking soda
1/4 cup coconut sugar
1 teaspoon salt
1/2 cup grapeseed oil
1/4 cup honey
2 teaspoons vanilla extract
2 eggs
10 ounces dark chocolate chips

Directions:

Arrange two oven shelves in the upper and lower third slots. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.

In a small bowl, mix together the flour, xanthan gum (if using), baking soda, coconut sugar and salt. In a medium separate bowl, mix together the oil, honey, vanilla extract and eggs. Add the dry ingredients to the wet and mix to combine. Add the chocolate chips and mix to distribute evenly.


Drop tablespoon-sized mound of cookie dough onto the prepared baking sheets. Because of their cakey interior, these do not spread much. 


Place in the oven and bake for 11-13 minutes.


Transfer to racks to cool. Store in an airtight container. 


Eat quickly. They disappear fast!


Nutrition Information Per Cookie: Calories 94; Total Fat 5g; Total Carb 12g; Fiber 1g; Sugars 6g; Protein 1g
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2 comments:

  1. Thank you for linking up this delicious and beautiful recipe to last week's Allergy-Free Wednesdays! I chose it as a feature on my website on today's link-up. As a part of the feature, it is also mentioned on my Facebook page and pinned on pinterest. Thank you for sharing it with us! We hope you'll link-up again today. You can find the feature here:
    http://willingcook.com/allergy-free-wednesday-may-30-2012/

    ReplyDelete
    Replies
    1. Thanks Michelle! Have a great day!

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