Chocolate Chip Cookies with Nuts - Wheat and Gluten Free
Delicious and easy to make
On my way home - first day of Spring, the wind was howling and the rain was pouring a perfect cookie baking day thought I.
I wanted to experiment with a cookie recipe and turn it into a wheat and gluten free option. It worked! Here is the recipe and the method. I have also included the wheat option for folks who want to try the traditional method.
Tip for a gift. If you layer the dry ingredients in a pretty jar it is an ideal gift for any wgf friends you have - or use regular flour and oats.
1/2 cup tapioca starch
3/4 cup brown rice flour
(For regular version use 3/4 cup all purpose flour and 1/2 cup quick cooking rolled oats - not instant)
1/2tsp baking soda
1/3cup brown sugar
1/3cup granulated sugar
1 1/2 cups of mixed chocolate chips - nuts and seeds - whatever you have in the cupboard. I used white chocolate wafers, dark and milk chocolate chips and some almond and pumpkin seed nut clusters which we smashed to crumble texture. You could also include cranberries or raisins or m & m's in this mix.
Pre-heat oven to 350F
In an electric mixer cream butter, egg and vanilla and beat until fluffy.
Add dry ingredients (not chocolate and nuts) and mix until mixture is bound together.
Fold in chocolate and nuts until combined.
Drop onto prepared (either greased or lined with parchment) baking sheets.
Bake for 12-15mins until cookies start to brown.
Cool on trays for 5 mins and turn onto wire rack to finish cooling. Makes between 24-30 cookies depending on size.