- Food and Cooking
Recipe for Gluten Free Chocolate Chip Cookies - Chewy, Rich Treats With No Wheat
When I decided to go gluten free, the transition wasn't easy. That's just a polite way of saying that it completely sucked. I hated every minute of the GF life at first, and I couldn't stop thinking about bread, pasta, and cookies.
Ahhhh, cookies. I'm insanely proud of the delicious cookies shown below, and I deserve to brag a bit: I've been trying to master gluten-free chocolate chip cookies for months!
I hate crumbly cookies and rock-hard cookies, which is unfortunate for me because there are tons of wheat-free duds on the market. These gluten-free delights are crispy on the outside and chewy on the inside. I added maple syrup because I was hoping it would act as somewhat of a binding agent. I also browned the butter slightly instead of just melting it.
But wait, this review is about Betty Crocker All Purpose Gluten Free Rice Flour Blend. What the heck does this flour have to do with yummy cookies? I'll tell you:
This is the best gluten free baking flour. I have tried at least 10 other brands, and this one beats them all. Sometimes, you don't even have to use xanthan gum with it. Yeah, I was pretty excited about that myself.
The flavor of the flour is fairly mild. It has a subtle sweetness to it, but nothing that will overpower any of your recipes. I like that none of the 5 ingredients stand out too much. I've used flours where all I could taste were beans or nuts, and that's not the case with this stuff from Betty Crocker.
Allergy alert: The box warns that this GF baking mix might contain soy-based ingredients. What else will you find inside? Rice flour, potato starch, tapioca starch, guar gum, and salt.
I'll admit that this isn't the healthiest GF mix I've tried so far, but it tastes the best. Math isn't my #1 subject, so I like that a cup usually equals a cup. You don't have to mess around with weird conversion factors when you transform a regular recipe into a wheat-free dish.
Other things you should know:
- This versatile mixture works well for all types of dishes. I've used it to make everything from chocolate cakes to fried cheese curds.
- If you "Subscribe and Save" (agree to receive a set amount each month) on Amazon, you get a nice discount on the price. Prime members: This item qualifies for free shipping.
- There are Box Tops on each carton. If you have elementary school kids, then you already know how thrilled your children will be when they notice this.
- There are no artificial colors or preservatives in this box.
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Okay, are you ready to learn how to make the tastiest chocolate chunk cookies ever? Here we go...
Chewy Gluten Free Chocolate Chip Cookies
- 1.75 sticks of butter
- 1 cup of brown sugar
- 1/2 cup of white sugar
- A dash of vanilla
- A drizzle of maple syrup
- 2 eggs: One whole egg, and one yolk
- 2 cups of Betty Crocker flour
- 1/2 tsp of baking powder
- 1/2 tsp of salt
- Half a bag of chocolate chunks or chips
- 1/2 tsp xanthan gum
- Melt 1 stick of butter, plus 3/4 of another stick of butter, over low heat. Let it brown veryyyyy slightly. FYI for anybody new to baking: Browning and burning are NOT the same thing!
- Combine the melted butter with 1 cup of brown sugar. Get a high-quality brand or go organic, because it will make a difference in texture and taste. I know some of you like to argue with me and tell me organic stuff doesn't taste different than conventional stuff, but I disagree. Also, add in 1/2 cup of white sugar.
- Stir the sugar and butter. Now is a good time to pour in your vanilla.
- Dump in some maple syrup. I don't measure, but my container's level of syrup decreased by about an inch or so.
- Add two eggs: One full egg, and one egg yolk.
- I sprinkle in salt and 1/2 tsp of baking powder here. I am often torn on when to add these two ingredients during the mixing process.
- Slowly add in 2 cups of Betty Crocker Gluten Free Flour. Stir it slowly as you add it in. If you add it all at once, it's harder to stir and can get clumpy. I stir by hand rather than using a mixer.
- Dump in some chocolate chunks.
- Bake at 325 degrees for 13 minutes. They won't look done when you pull them out, but I promise they are. Let them cool on the tray for a couple minutes before you transfer them to a baking rack.
More Delicious Gluten Free Recipes
- How to Make a Granola Bar Sandwich With Udi's Gluten Free Whole Grain Bread
Looking for an easy, yummy sandwich for lunchtime? Udi's Gluten Free Whole Grain Bread joins forces with granola and a few other ingredients in this delicious, recipe that both kids and adults will enjoy.
- My Kids' Favorite Breakfast Recipe: Gluten Free Funnel Cake Waffles
Easy recipe for gluten free funnel cake waffles that kids and adults will both enjoy. You probably have most of the ingredients in your pantry already.