Here are two recipes that will satisfy any chocolate chip cookie craving!
Wheat-Free Toll House Cookies
This is the recipe that Jane mentioned at the meeting and she said the cookies were very good. She thinks quinoa flakes could easily be subbed for the oats.
1 1/4 cup rice flour
1 1/2 cup quick cooking oats (sub quinoa flakes for oats to make them GF)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 eggs
12 ounces of Nestle Toll House semi-sweet morsels
1 cup chopped nuts
Mix rice flour, oats, baking soda and salt in a separate bowl; set aside. Beat butter, both sugars and vanilla in large bowl. Add eggs one at a time, beating well after each addition. Gradually beat in rice flour/oat (quinoa flakes) mixture. Stir n nuts and chocolate morsels. Drop by tablespoons onto ungreased baking sheet. Bake at 375 degrees for 9-11 minutes. Allow to cool on cookie sheet for 2 to 3 minutes until cookies are firm enough to move to cooling rack. Store tightly covered.
Adapted Original Toll House Chocolate Chip Cookie Recipe
This is the recipe that Tracy uses when making chocolate chip cookies. They're delicious!
1 1/4 cups rice flour mix (2 cups brown or white rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup (1 sticks) butter, softened
1/4 cup plus 2 tablespoons cup granulated sugar
1/4 cup plus 2 tablespoons packed brown sugar
1/2 teaspoon vanilla extract
1 large eggs
1 cups chocolate chips
1 cup chopped nuts (optional)
Combine flour, baking soda, salt and xanthan gum in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg beating well. Mix in flour mixture. Stir in morsels and nuts. Cover the mixture and chill until cold.
Preheat oven to 350 degrees F. Drop by rounded tablespoon onto parchment paper lined baking sheet. Then return to the refrigerator for 5 minutes.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. If the cookies spread too much during baking add a couple of tablespoons of flour to the remaining cookie dough and mix well.
The dough can be frozen if well wrapped and baked as needed.
