Gluten-free Chocolate Chip Cookies – Third Time’s a Charm

Gluten-free Chocolate Chip Cookies – Third Time’s a Charm

This is the third experiment with baking gluten-free chocolate chip cookies. This time I used a new flour (Bob’s Red Mill 1 to 1 Gluten-free flour which already has xanthan gum built in) and Bob’s Red Mill Gluten-free egg replacer. I didn’t bother letting the dough rest. I also found I had to increase the Almond Breeze to 3 Tbsp.

Ingredients

  • 1/2 C butter
  • 3 Tbsp rice Almond Breeze (or other plant-based milk, milk if you don’t care about that)
  • 1 C brown sugar
  • 1 egg or egg relacer for one egg (in this case it’s 1 Tbsp of Bob’s Red Mill Egg Replace whisked together with 2 Tbsps water)
  • 2 teaspoons vanilla
  • 1 tsp almond extract
  • 1 1/3 cups Bob’s Red Mill 1 to 1 Gluten-Free Flour
  • 1/4 cup ground almonds
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup gluten-free chocolate chips

Method

  1. Preheat the oven to 350F.
  2. In a medium bowl, whisk together the gluten-free flour, ground almonds, baking soda and salt.
  3. Brown the butter by melting it in a saucepan over medium heat. As soon as it’s melted start whisking. It will foam and then it will begin to brown. As soon as it starts to brown take it off the heat and pour into the bowl of a Kitchen Aid to stop it from burning.
  4. Add the Almond Breeze and brown sugar to the browned butter and mix with the paddle attachment until combined.
  5. Add the egg replacer and mix until combined.
  6. Add the vanilla and almond extract and mix until smooth and creamy.
  7. With the Kitchen Aid on low, slowly add the dry ingredients until well combined.
  8. Stir in the chocolate chips. You may find it easier to mix them in with your hands to get them to incorporate.
  9. Line a cookie sheet with parchment paper.
  10. Form the dough into 1″ balls (about 1 Tbsp). Flatten them just a bit and place them on your lined cookie sheet leave 1″ between cookies (they spread but not that much).
  11. Bake for 12-15 minutes or until browned on the edges and set in the middle. Keeping an eye on them so they don’t burn.
  12. Cool for 5 minutes and move to wire racks and sprinkle with sea salt if desired (it’s a nice touch that balances the brown sugar).

Makes 2 dozen cookies.



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