Sunday, May 15, 2016
Tuesday, May 3, 2016
When I had a friend try these cookies, she thought they were better than "regular" chocolate chip cookies. They are super yum, easy to make and if you don't use eggs, you can eat all of the dough you would like to.
I have started to measure some of my baking ingredients by weight but, you can use standard baking measurements as well.
Before you begin, prepare your egg substitute. Place 2 TBSP of ground flax in a bowl with 6 TBSP or water. Stir with a fork and place in the refrigeration for 15 minutes.
- 1 cup (224 grams) of fat - I use 150 grams of Soy Free Earth Balance and 74 grams of Spectrum Soy Free Shortening. I have found the cookies a little greasy so I am going to try messing with these ratios next time I make the cookies and I will update the recipe if it improves.
- 1/2 cup (100 grams) of granulated sugar
- 1 cup (220 grams) of brown sugar
Add and mix in:
- 2 tsp vanilla
- 2 large eggs or egg substitute
Wisk together dry ingredients and then add a bit at a time to above mixture:
- 2 1/4 cups (360 grams) Bobs Red Mill All Purpose Gluten Free Mix (not the 1 to 1)
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp xanthum gum
Mix in 2 cups (360 grams) of chocolate chips (we use Enjoy Life brand)
Chill the mixture for 4 hours in the refrigerator
Roll into balls and place 2 inches apart on a cookie sheet. Bake at 350 degrees for about 10 minutes or until the edges start to brown.
I was tired of making a huge amount of cookies that were gone in a few days and also the mess that I make of the kitchen when I bake. Last time, I tripled the recipe, baked only 16 cookies and rolled up the rest of the dough to put in the freezer. Next time we want chocolate chip cookies, I can just take out a dozen and let them thaw a bit, then throw them in the oven.
Posted by Kristin at 5:20 PM