CHOCOLATE CHIP COOKIES (GLUTEN FREE)
Gluten-free, egg-free.
Provided by Barbara Arnold
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
- In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
- Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 144 calories, Carbohydrate 21.8 g, Cholesterol 10.2 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 201.8 mg, Sugar 14.2 g
GLUTEN-FREE CHOCOLATE CHIP-BLUEBERRY PANCAKES
Delicious pancakes with berries that are safe for those of us with gluten intolerance.
Provided by SarahRF
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Combine oats, egg whites, cottage cheese, sweetener, vanilla extract, and baking soda in an electric blender; blend until smooth. Fold in blueberries and chocolate chips.
- Heat a griddle coated with cooking spray over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 94.9 calories, Carbohydrate 12.5 g, Fat 2.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 214.3 mg, Sugar 4.8 g
CHOCOLATE CHOCOLATE CHIP PANCAKES (GF)
Fluffy chocolate chocolate chip pancakes made in 20 minutes with wholesome ingredients. The perfect vegan, gluten-free, naturally sweetened breakfast!
Provided by Minimalist Baker
Categories Breakfast
Time 20m
Number Of Ingredients 16
Steps:
- To a large bowl, add oat flour, gluten-free flour, almond flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
- To a separate mixing bowl, add banana and mash. Then add melted coconut oil, vanilla extract (optional), and maple syrup and whisk to combine. Then add non-dairy milk and whisk to combine. If the coconut oil hardens or clumps, it's not a big deal. You can microwave (for 45 seconds - 1 minute) to remelt - otherwise proceed.
- Add the wet ingredients to the dry ingredients and gently fold everything together. Then add the chocolate chips (see photo) and gently fold/mix until the batter is well combined. It should be thick but pourable/scoopable. If too thin, add more gluten-free or almond flour. If too thick, thin with a little non-dairy milk.
- Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with coconut oil.
- Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (~2 minutes). Carefully flip pancakes and cook until browned on the underside (~2 minutes more).
- Transfer cooked pancakes to a baking sheet or plate and keep warm in a 200-degree F (94 C) oven. Continue cooking until all batter is used up - about 12 pancakes (as original recipe is written).
- These pancakes are delicious on their own, but they're amplified with toppings (see options above). Store cooled leftover pancakes (without toppings) in a container separated with wax or parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster oven or oven until hot.
Nutrition Facts : ServingSize 1 pancakes, Calories 149 kcal, Carbohydrate 22.6 g, Protein 3.7 g, Fat 5.9 g, SaturatedFat 3 g, Sodium 103 mg, Fiber 3.6 g, Sugar 4.4 g
RASPBERRY, BLUEBERRY, AND CHOCOLATE CHIP PALEO PANCAKES (GF)
Fluffy yet moist pancakes that burst with blueberry, chocolate, and raspberry flavors.
Provided by Dominique | Perchance to Cook
Time 10m
Number Of Ingredients 11
Steps:
- In a medium bowl, mash up the banana (this resulted in about 1/3 cup of mashed banana for me), then add 10 raspberries to the bowl and mash them into the mashed banana. Add two eggs, 2 Tbs coconut milk, 1 tsp of honey and 1 tsp of lemon juice to the bowl and mix everything together well with a fork or a hand-held mixer.
- In a second bowl, mix together the 1/4 tsp baking soda, 1/2 cup almond flour, and 1 Tbs +1.5 tsp of coconut flour.
- Pour the dry flour mixture into the wet mixture and mix with a fork until everything is blended. Fold in the blueberries and chocolate chips.
- Heat 1 tsp of olive oil in a large frying pan over medium heat and evenly spread it out using a paper towel. Add 1 Tbs of the batter to the pan per pancake...(you'll probably have to cook these in batches, as this recipe makes 12 small pancakes). I cooked about 3-4 at a time, added a bit more oil to the pan, and then immediately made 3-4 more until all my batter was gone.
- Cook for about 1-2 minutes per side, until golden brown and you can easily flip them over (depending on your stove top or your pan, these may cook more or less quickly, so just keep an eye on them).
- This recipe makes 12 small pancakes, which is perfect for 2 people.
- Top with maple syrup and enjoy!
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- Add 1/4 cup worth of batter to a warm and lightly greased pan pan over low/medium heat and cook for about 2-3 minutes on each side or flip when bubbles start to form around the edges. I like to use a 1/4 measuring cup to keep them perfectly uniform and use the back of it to spread them out a bit into an even circle.
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