Saturday, April 9, 2011

Gluten-Free Chocolate Chip Cookies

This is probably my favorite cookie recipe. It has caramel bits, shredded coconut, nuts, and of course dark chocolate chips! YUMMMMM I usually make this around the holidays, otherwise I would eat them all year round.

1  cup  (1/2 lb.) butter, at room temperature
1 1/2  cups  firmly packed brown sugar
2  large eggs
1  teaspoon  GF vanilla
2 1/2  cups  GF Flour (Bob's Redmill brand)
1  teaspoon  baking soda
1/2  teaspoon  sea salt
1/2  cup  unsweetened shredded coconut 
1  cup  semisweet chocolate chips (12 oz.)
1  cup  chopped pecans
1/2 cup Hershy's Heath English Toffee Bits

1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in coconut, chocolate, pecans, and toffee.

3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

4. Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Gluten free baking products react a little different when cooking and cooked. They don't rise as much as traditional all purpose flour. These cookies are best the first couple of days, then they get dried out and break apart easily. So here's your excuse to chomp on them asap. Enjoy!

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