Sunday, July 6, 2014
I have been struggling to make the perfect gluten-free cookie for quite some time now. Normally I wouldn't settle for baking with traditional sugars, but failing miserably in the cookie baking department using honey and other sugar substitutes has left me feeling defeated. There is really no such thing as a healthy cookie, so I caved and used white and brown sugar for his recipe with of course amazing results. Surprisingly the rice flour was light and airy, not gritty at all, and the batter was super easy to drop off the spoon with no pressing or shaping.
These hands down are the perfect chocolate chip cookie. Slightly chewy in the center with a crispy edge. These are milk worthy for sure (for me homemade almond milk), so prepare your tummy for a treat.
2 cups rice flour
1 tablespoon Arrowroot Powder
1 teaspoon baking soda
1 teaspoon Celtic Salt
1 cup softened unsalted butter (2 sticks)
3/4 cup dark brown sugar, firmly packed
3/4 cup sugar
1 tablespoon water
1 teaspoon vanilla
2 large eggs
2 cups gluten-free chocolate chips
Preheat oven to 355 degrees
In a large bowl stir together flour, baking soda and salt. In another a large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined. Add eggs to the butter mixture and mix them lightly. Stir in the flour mixture. When flour is mixed in, fold in chocolate chips. Drop 2 tablespoons of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure there is either a baking pad or parchment paper placed on pan first Bake for 13-17 minutes or until the edges and centers of the cookies are golden brown. Remove from over and allow to cool on wire rack.
Makes around 24 cookies