Here's another recipe from Sandy Bupp of John Day - Nestle Toll House Cookies for the gluten-free diet. As a person with celiac disease, Sandy makes the best of it by adapting her cooking and baking to fit her restricted diet.
Ingredients:
2 1/4 C. all-purpose gluten-free flour blend
1 tsp. baking soda
1 tsp. salt
1 C. (2 sticks) butter, softened
3/4 C. granulated sugar
3/4 C. packed brown sugar
1 tsp. gluten-free vanilla extract
2 large eggs
2 C. (12-oz. pkg) Nestle Toll House Semi-Sweet Chocolate Morsels
1 C. chopped nuts
1 C. raisins
Directions:
Preheat oven to 375 F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 5 dozen.
Tip:
Sandy says that some gluten-free flours don't have as much elasticity to them - there are many brands to choose from. If your cookies go flat, try adding a little more all-purpose gluten-free flour to them. If more rise is needed, a 1/2 to 1 tsp. of baking powder could be sifted into the flour, along with the baking soda, before mixing into the butter, eggs, sugar and vanilla. Some brands of gluten-free flour have added baking powder, baking soda and xanthan gum to help improve baking results.
Could you please help me with trying to figure out how to make just one dozen? I'm putting these ingredients in a jar as a gift for them to make at home and I don't want her to have to make 5 dozen at once. Thank you
ReplyDeleteHi Anonymous, thank you for visiting Angel's Kitchen! ... I would suggest that you half the recipe and add that to a jar - I think it would fit nicely. Your gift recipient can make the cookies bigger, and that would likely be just a little over a dozen.
ReplyDeleteGive a card to let them know what ingredients to add: 1 stick butter, softened, 1/2 tsp. gluten-free vanilla and 1 large egg.
I tried this and they are flat and runny-like. Do you use a particular GF flour blend? I created one myself from a recipe I got online and apparently it is not working. I am new to baking GF and appreciate your feedback.
ReplyDeletedoes eliminating the raisins and nuts make a significant difference? My grandson does not like raisins and if he takes them to school there may be nut issues.
ReplyDeletegrace
I have went threw alot of chocolate chip recipes to find the right one, this one is just like the one that is on the toll house package except you use the gluten free flour, but in the other recipes i have seen they have 2tsp of xanthan gum in them. I was just wondering why that is..
ReplyDeleteDo you have a GF flour you suggest
ReplyDeleteThere have been a few questions about which GF flours to use. Here are a few suggestions from Sandy Bupp who shared this recipe: Bob's Red Mills "Cup for Cup" (contains xanthum gum to help with texture), GF Bisquick (contains xanthum gum), and Pamela's Artisan Flour Blend (does not contain xanthum gum). Sandy also recommends chilling the dough - try 1-2 hours - before baking.
ReplyDeleteAs far as I know, these cookies should turn out fine without the nuts and raisins. Sandy suggests chilling them before baking for best results.
ReplyDelete