Monday, June 9, 2014

Perfect Gluten and Dairy Free Chocolate Chip Cookies


When I started eating gluten-free again, my regular cookie recipe would taste amazing, but sometimes the cookies would be really flat and not rise at all. I began experimenting and found this amazing gluten-free flour mixture, and I experimented with the amount used in the recipe. The result of all my sacrificial cooking is this Perfect Gluten and Dairy Free Chocolate Chip Cookie recipe. This is a double recipe (I figure if you're
going to do the work, then let's have lots!). If I don't have time to bake all this dough, I'll keep it in the freezer for whenever I want to eat the dough--I mean, bake more cookies. From the freezer, I leave the dough out for about 5 minutes, then it's ready to use and bakes the same as freshly made dough. This recipe uses Crisco, which is dairy-free, and if you use dairy-free chocolate chips, then it's all the way dairy-free. I
personally am okay with the semi-sweet chips, so I use those.

2 1/2 cups firmly packed light brown sugar
1 1/2 sticks Crisco Baking Sticks Butter Flavor All-Vegetable Shortening or 1 1/2 cups shortening
4 tablespoons unsweetened, vanilla-flavored almond milk or other non-dairy milk
2 tablespoons vanilla extract
2 large eggs
4 1/2 cups gluten-free flour blend*
2 teaspoons salt
1 1/2 teaspoons baking soda
1 and a half bags (18 ounces) semi-sweet chocolate chips

Directions:
Heat oven to 375°F.

Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs. In a separate bowl, combine flour, salt, and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips.

Drop by rounded measuring tablespoonfuls 3 inches apart onto an ungreased baking sheet or a baking sheet lined with parchment paper (that's what I use).

Bake for 10 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely. Enjoy!

Tips: I got the uniform size on my cookies by using a cookie scoop (size 24). If you don't have one of these, then use a round tablespoon and a spoon to gently scoop out the dough. Also, I recommend using a stand mixer if you have one since this is a double batch. I have not made this recipe with a hand mixer.

*Gluten-free flour mixture
4 cups brown rice flour
1 1/3 cups tapioca flour
2/3 cup potato starch
2 tablespoons xanthan gum

I combine the ingredients in a gallon-size zip bag and mix it well with a whisk. This chocolate chip recipe will use almost all of this flour mixture. For my local readers, all the ingredients for the gluten-free flour mixture are available at Winco in the bulk section. The potato starch is packaged and available at Walmart or Whole Foods.