John and I are having a great time baking new things using the ATK Gluten-Free Flour Blend.
Today we made
“Chocolate Chip Cookies Gluten-Free”
They turned out beautifully and taste great.
Working with gluten free flours is always an unknown the first time. I wonder about texture of the batter and what it will do during the baking process. In the end the batter didn’t really look or act and different that my usual Chocolate Chip Cookies.
1 3/4 cups ATK flour
1 tsp baking soda
3/4 tsp xanthan gum
1/2 tsp salt
8 tbsp butter, melted
3/4 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
2 tbsp milk
1 tbsp vanilla
1 1/4 cup semisweet chocolate chips
Whisk flour blend, baking soda, xanthan gum and salt together in a medium bowl; set aside. Whisk melted butter, brown sugar and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. Dough will be sticky and soft.
Line 2 baking sheets with parchment paper. Using 2 spoons drop about 1 1/2 tbsp of dough about 2 inches apart on prepared sheets. I used my 2 tbsp scoop.
Bake in 350 degree oven for 11-13 minutes rotating sheet halfway through baking. Makes 2 dozen. Let cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. Cookies are best eaten on the same day. They can be frozen for another day and warmed in the microwave.
They are really good. My picky chocolate chip cookie eater, Robert, ate 6. They past the test.
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