ALTON BROWN - CHEWY GLUTEN FREE CHOCOLATE CHIP COOKIES
Adapted from "Good Eats". We thought we would give it a try. My husband was told to try to reduce his wheat & gluten. They are SO GOOD! You wouldn't even know they were gluten free! This was my first gluten free recipe to try & I'm not nervous anymore!
Provided by Feej3940
Categories Drop Cookies
Time 1h20m
Yield 1 cookie, 48 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a medium saucepan over low heat.
- In separate bowl, combine brown rice flour, cornstarch, tapioca flour, xnthan gum, salt & baking soda.
- In mixing bowl, pour melted butter over brown sugar & sugar. Mix together until creamed.
- Add egg & egg yolk, milk & vanilla & mix until incorporated.
- Slowly add flour and mix until combined.
- Add chocolate chips and stir until combined.
- Chill in the refrigerator until firm, about 1 hour.
- Line a baking sheet with parchment paper. Scoop dough into 1 inch balls. Bake in 375 oven for about 10-12 minutes, or until golden brown.
- Remove from the oven, let cool on the pans for a couple minutes. Remove from the pan to finish cooling.
Nutrition Facts : Calories 123.5, Fat 6.4, SaturatedFat 3.8, Cholesterol 17.6, Sodium 92.2, Carbohydrate 16.9, Fiber 0.7, Sugar 10.6, Protein 1
THE CHEWY GLUTEN FREE
Gluten-free eaters can indulge in Alton Brown's recipe for The Chewy Gluten-Free, a version of chocolate chip cookies, from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 1h39m
Yield 2 dozen cookies
Number Of Ingredients 14
Steps:
- Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
- In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
- Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
- Chill the dough in the refrigerator until firm, approximately 1 hour.
- Preheat the oven to 375 degrees F.
- Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
GLUTEN-FREE CHEWY OATMEAL-CHOCOLATE CHIP COOKIES
These were adapted from other recipes. As a mom who is always looking for a tried-and-true recipe, I would have loved to have had this laid out for me. This recipe was made using the exact items I have listed. I cannot comment on how they would turn out if you substitute other ingredients in. As written, this produced chewy, delicious oatmeal chocolate chip cookies. These are gluten and casein free. They are not vegan, as there is an egg.
Provided by Theresa Carroll
Time 40m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine 1/2 cup plus 2 tablespoons flour, salt, and baking soda in a bowl.
- Cream vegan butter, brown sugar, and white sugar in a bowl until smooth. Beat in egg, then stir in vanilla. Stir in flour mixture until just blended. Mix in oats and chocolate chips. Drop heaping spoonfuls onto an ungreased baking sheet.
- Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool, 8 to 10 minutes more.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 18.6 g, Cholesterol 9.3 mg, Fat 7.8 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 123.8 mg, Sugar 8.1 g
CHEWY GLUTEN-FREE CHOCOLATE CHIP COOKIES
This is a gluten-free chocolate chip recipe based somewhat on BrendaP's recipe, but created to make a chewier cookie. I use Pamela's Baking Mix for the all-purpose flour but you can try a different blend if you prefer.
Provided by Whats Cooking
Categories Drop Cookies
Time 20m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 F degrees.
- Blend butter, sugars, egg and vanilla with a wooden spoon until creamy.
- In a separate bowl, blend flours, baking soda, almond meal and salt.
- Fold dry ingredients into wet ingredients and mix well.
- Grease a baking sheet.
- Drop a tablespoon of the batter at a time onto the cookie sheet, leaving ample room between cookies.
- Bake for 10 minutes.
- Remove from oven and allow to sit for 5 minutes before transferring carefully to cooling rack.
Nutrition Facts : Calories 96.1, Fat 4.5, SaturatedFat 2.5, Cholesterol 13.9, Sodium 80.4, Carbohydrate 14.5, Fiber 0.5, Sugar 12.4, Protein 0.8
SOFT & CHEWY GLUTEN FREE CHOCOLATE CHIP COOKIES!
These chewy Gluten Free Chocolate Chip Cookies will make your heart skip a beat! Filled with just the right amount of melty chocolate, they come together in under 20 minutes.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Prep a baking sheet by spraying it with cooking spray or by lining it with parchment paper and set aside.
- In a small saucepan, heat the butter over medium-low heat until melted and bubbling. Once it starts bubbling, allow it to simmer for 2-3 minutes, or until the butter starts to brown, then pull it off of the heat immediately to prevent burning.
- In a medium mixing bowl, combine both sugars. Add browned butter to them and mix. Next add the egg and egg yolk and whisk until smooth. Add in the vanilla and whisk again.
- In a separate, small mixing bowl, combine the gluten free flour blend, salt, baking soda and baking powder. Add it to the wet ingredients and stir just until combined. Do not overmix.
- Fold in the chocolate chips, taking care not to overmix the batter.
- Using a cookie scoop or two spoons, place balls of cookie dough on the prepared baking sheet. Be sure to space them out about 3 inches from each other to prevent spreading.
- Bake the cookies for 8-10 minutes. Flip the pan around halfway through baking to ensure browning on all sides of the cookies.
- Once the cookies start to brown around the edges, remove them from the oven and let them cool on the pan for 10 minutes, or until cool to the touch. Enjoy them by themselves or with a cup of cold milk.
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