*Edit* I wrote this prior to today, before he got the official Celiac’s diagnosis. We’re definitely gluten-free all the way now! At least I’ve got the cookie figured out. =)
Since Andrew has been trying this gluten-free eating, he has been craving a good ol’ chocolate chip cookie. A nice, soft, gooey one. Since I’m still learning the ropes about this GF eating and baking, I was baffled where to start. I love my chocolate chip cookies, with gluten. Argh! I heard that the Namaste Perfect Flour Blend was pretty good. It’s a cup 4 cup flour, so I figured I’d give it a whirl with my normal recipe just switching out the flours. I made a very small amount of dough compared to normal, since the flour is pricey I didn’t want to waste if it was a complete flop. I baked only one, because I wanted to make sure it worked.
Here’s how it came out
I was super happy about how it came out. Unlike the pizza dough I made in the evening, this seemed to bake wonderfully! The taste and texture was almost the same, with just a slight, I guess sandier? texture. Definitely do-able though. Hubs was happy. I froze the dough in balls so I can just bake them as he craves them. Here’s the recipe, pretty standard, just switching out the flours.
Gluten-Free Chocolate Chip Cookie
1 cup brown sugar
1 cup white sugar
1 cup butter, room temperature
1.5 tsp vanilla extract/paste
1 tsp salt
1 tsp baking soda
3 cups of Namaste Perfect Flour Blend
12 oz. Ghiradelli 60% Cocoa Bittersweet Chocolate Chips (GF!)
Preheat oven to 375 degrees.
- Let butter sit out at room temp or microwave about 15 seconds to soften.
- Place sugars, butter in a mixing bowl. Beat until soft and fluffy, scraping occasionally.
- Add eggs and vanilla to the bowl. Beat until uniform.
- Scrape the bowl and mix for another 30 seconds.
- Sift together baking soda, salt, and flour. (With a GF sifter if necessary!)
- Slowly add in the flour, one cup at a time. Mix at a slow speed until incorporated.
- Add chocolate chips, mixing slowly for 15 seconds.
- Using a small scoop or hands drop rounded tablespoons onto parchment lined baking sheets about 2 inches apart.
- Bake for 8-10 minutes for soft cookies.
- Let them rest after removing before moving to cooling racks.
- Eat up!
There you have it! Simple recipe from Kitchenaid doctored up to be gluten-free. Thanks to Namaste for the good blend. Now, if only I can figure out a good simple GF pizza crust. Anyone know of a good one?