Tasty Gluten Rice Corn Potato Free Chocolate Chip Cookies Food
GLUTEN-FREE POTATO CHIP COOKIES
These are very different and unique cookies, and the ultimate sweet-and-salty treat. Don't be afraid to try interesting flavours, such as barbeque or honey dijion (my favourite).
Provided by katii
Categories Dessert
Time 25m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and both sugas together well.
- Beat in egg and vanilla.
- Add remaining ingredients and mix well.
- Roll into one inch balls and blace on ungreased baking sheets.
- Leave as is or flatted with the bottom of a glass dipped in sugar.
- Bake in a preheated 350* oven or 10 to 12 minutes.
- Enjoy!
Nutrition Facts : Calories 93.1, Fat 4.1, SaturatedFat 2.5, Cholesterol 19, Sodium 59.2, Carbohydrate 13.6, Fiber 0.3, Sugar 8.7, Protein 0.8
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
POTATO CHIP CHOCOLATE CHIP COOKIES (GLUTEN FREE RECIPE)
The saltiness of the potato chips and the sweetness of the chocolate chips makes for a oh so good cookie!
Provided by Stacey aka the Soccer Mom
Categories Dessert
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Melt butter in a microwave safe mixing bowl. Add granulated sugar, brown sugar, and salt to melted butter and whisk together.
- Add 1 egg, 1 egg yolk, and vanilla to your butter/sugar paste. Beat together using a stand mixer or hand mixer on medium speed for about 3-5 minutes.
- Sift flour and baking soda together, then add to mixing bowl with you batter. Fold dry ingredients into wet ingredients until well incorporated.
- Add 1/2 cup crushed potato chips and 1 cup chocolate chips (rough chopped so they are in big chunks) to your mixing bowl and fold until evenly distributed.
- Chill dough for about 20 minutes.
- While dough is chilling, preheat oven to 350°F. In a medium mixing bowl, crush 1 1/2 cups potato chips.
- Form into balls about 1 teaspoon batter per. Drop each ball into mixing bowl of chips and gently roll around until coated in potato chips.
- Place each cookie ball on a prepared baking sheet (we love reusable non-stick silicon baking mats), leaving about 1 1/1 inch of space between each ball. Leave cookie dough in balls; do not press or flatten.
- Bake for 8-10 minutes at 350°F (time depends on whether you enjoy cookies that are soft-baked or on the crispy side).
Nutrition Facts : Calories 174 kcal, Carbohydrate 23 g, Protein 1 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 26 mg, Sodium 220 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
TASTY GLUTEN-RICE-CORN-POTATO FREE CHOCOLATE CHIP COOKIES
A friend of mine recently found out she is allergic to just about everything that is good in the world. So this is my favorite chocolate chip cookie recipe modified into something that will not kill her!
Provided by Tro1783
Categories Drop Cookies
Time 31m
Yield 15-18 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Cream the butter and both sugars together.
- Add egg and vanilla and beat until fluffy.
- In a separate bowl whisk together all dry ingredients - from sorghum flour through baking soda.
- Slowly add in the dry mix to the rest.
- Fold in chocolate chips.
- Drop cookies onto lined or non stick baking sheet - heavy spoonfuls of dough a couple inches apart to allow for spread.
- Bake for approx 16-18 minutes until a deep tan (they don't quite turn golden brown like wheat based cookies do).
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4.4/5 (13)Category DessertCuisine AmericanTotal Time 52 mins
From heartbeetkitchen.com
4.4/5 (13)Category DessertCuisine AmericanTotal Time 52 mins
- In a bowl, stir together flour, baking soda and salt. Set aside. In another bowl, stir together sugars and maple syrup so that no lumps remain. Set aside.
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From tastykitchen.com
From tastykitchen.com
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