Cookies

My love whipped up his first batch of Gluten free Chocolate Chip Cookies today. They are fabulous! Great Job Jimmy! I think I could safely say that if we did a taste test, no one would be able to tell the difference between this gluten free cookie and a regular cookie. 

Disclaimer, the flour is made with garbanzo beans and if you are thinking of licking the bowl, spoon, beater or ANYTHING with uncooked dough, Think hard on that.. Not good. not good AT ALL.

I was so scared to eat the actual cookie because of my experience with the dough...Truly.. gag.

BUT I am glad I did because he really knocked it out to the park. Once the flour is cooked, all the tastes meld together for delicious treat! A true success! Once again I will sing the praise of my husband who is just really, that awesome!

Here is how he did it. 

2 1/4 cups Bobs Red Mill Gluten Free Baking Flour

1 teaspoon xanthan gum

1 teaspoon kosher salt

1 teaspoon baking soda

1/4 sugar, approximately 

1 1/4 C dark brown sugar

1 whole egg

1 egg yolk

2 tablespoons whole milk

1 1/2 teaspoons vanilla extract

12 ounces semisweet chocolate chips

2 teaspoons cinnamon

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together  flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine. 

Scoop 1 tbsp of batter on cookie sheet 6 per cookie sheet, (these are big suckers!)


adapted from http://www.foodnetwork.com/recipes/alton-brown/the-chewy-gluten-free-recipe/index.html