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.
Cream:
- 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.
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