Gluten Free Chocolate Chip Cookies (and a Mix!)

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.   Being we are now in full-swing summertime, for the next few weeks we are going to focus on gluten free treats that you can share at your bbq’s, picnics, hoedowns, and block parties.  Look forward to graham crackers for s’mores, brownies, sheet cake and maybe some more cookie recipes, too!

Gluten Free Chocolate Chip Cookies
(makes 4 dozen regular cookies)

Ingredients:

1 batch Chocolate Chip Cookie Mix * see below
8 tablespoons unsalted butter or shortening, at room temperature
2 eggs, room temperature, lightly beaten
1+ ½ teaspoons vanilla extract

Directions:

• Line 2 baking sheets with parchment paper and set aside
• Place cookie mix in bowl of stand mixer; give a stir to get out any lumps
• Add butter, eggs, and vanilla to bowl; mix on low until combined, approximately 30-40 seconds
• Scrape down bowl with spatula; then mix batter for 2 minutes on medium speed
• Drop balls of dough about 1+1/2 inches in diameter about 1 inch apart onto one baking sheet
• Place in freezer for 5 minutes (this will help the cookies to not spread too thin)
• Preheat oven to 325; and fill other baking sheet in the meantime
• Once the dough has chilled, place 1^st baking sheet into preheated oven; bake until cookies are beginning to brown underneath, about 10-12 minutes
• Remove from oven and place cookies on cooling racks
• Try not to eat them until they have cooled; oh, go ahead!  enjoy!

A few notes:

• I made my batch dairy free by using shortening, Earth Balance non-dairy butter substitute, and coconut oil.
• This is a very stiff batter; it will give your mixer a good workout!
• I made these in a ‘manly’ size cookie. I got 26 cookies out of the recipe.

Chocolate Chip Cookie Mix

Ingredients:
2+1/4 cups Gluten free flour
Consisting of:
1/2 cup Brown Rice Flour
1/2 cup Oat Flour
1/2 cup Almond Flour
3/4 cup Cornstarch
1/2 teaspoon Xanthan gum
2 teaspoon Psyllium husk
1 teaspoon Baking soda
1/2 teaspoon Sea salt
1 cup Coconut sugar or brown sugar
1/2 cup Sugar
12 ounces Semisweet chocolate chips (I use dairy-free)

Directions:
Place all ingredients, except chocolate chips, in a bowl, stir until well combined.  Pour into any airtight container—glass jar, plastic storage container or bag.  Tamp down to really get it snugly in there!  This fits well into a quart sized Mason jar (looks cute, too!).  Add chocolate chips on top and seal.  Use entire batch for the above recipe.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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If you would like to send a personal message to Coleen concerning this blog post, you may email her at: Coleen@girlfriendscoffeehour.com

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