If you know me well, then you know I love creative activities from crafting to cooking to baking! Today I tested a friends chocolate chip cookie recipe with my favourite gluten free cup for cup flour (Bob's Red Mill) and it turned out ABSOLUTELY AMAZING!
I don't know how to pop in a "recipe format" recipe, but I'll still pop it in here for you!
Bakery Style Chocolate Chip Cookies (original recipe passed on to me by Beth Rempel)
1 cup room temperature margarine
1/2 cup white sugar
1 cup brown sugar
2 tsp vanilla
2 room temperature eggs
Cream together the above ingredients. Then mix together the dry ingredients below, and add them to the wet ingredients.
2 1/2 cups Bob's Red Mill Cup for Cup Gluten Free Flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
Once both mixtures have been combined, add:
2 cups chocolate chips
Place parchment paper on your baking sheets. Roll into 1" balls, place on the cookie sheets then place into the fridge for 3 hours (minimum).
Bake 9-12 minutes in a 375 degree oven until edges are just beginning to get golden. This recipe yields 36-48 cookies.
I hope to keep sharing all the recipes I adapt to gluten free (cooking and baking) for those of you who also need to stick to gluten free recipes. I seem to have had a lot of success recently with this!
I'd share the cookies with you but they are almost gone--a sure sign they were loved by all!
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