Wheat-Free Gluten-Free Cookies
Double-Chocolate, Chocolate Chip Cookies are a Family Favorite
Wheat free, Gluten free baking can be a snap when you are armed with two basic lessons: the flour conversion rate, and the binding agent.
- This recipe calls for "all purpose" wheat free, gluten free baking flour because it is a simple 1:1 conversion form regular wheat flours. This allows wheat free bakers to make any adjustments to the ratios of the flours depending on what they have in their kitchen.
- Gluten usually serves as a binding agent - it holds all the disparate parts of your recipe together. So, you need to replace this in traditional recipes with the addition of a small amount of xanthan gum or arrowroot powder.
Additionally, this recipe has been kitchen tested by various cooks, and the liquid and baking soda ratios are perfected for wheat-free baking. Moreover, this family favorite treat is wheat eater approved! Satisfy your deepest chocolate cravings with these mouth watering cookies.
Wheat Free, Gluten Free, Double Chocolate, Chocolate Chip Cookies
- 1 cup margarine or butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar, firmly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups of wheat free, gluten free "all purpose" baking flour
- 2 teaspoons xanthan gum
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi sweet chocolate chips
- 1 cup white chocolate chips
- 1/2 cup chopped pecans (optional)
Preheat oven to 375 F.
Beat margarine until flufy, add white and brown sugars and mix well. Add eggs and vanilla and beat until smooth.
In a separate bowl, combine flour, xanthan gum, cocoa, baking soda and salt. Gradually blend with creamed butter / sugar / egg mixture.
Gently stir in chocolate chips and nuts.
(** A note for finger licking bakers: don't try this one raw. These ingredients only taste yummy after baking.)
Drop by teaspoonful onto ungreased cookie sheets.
Bake at 375 for 9-11 minutes. Cool slightly transfer to wire racks to cool completely.
Store in airtight container. Yield: 70 cookies
A Word of Caution
Cocoa powder contains a great deal of fiber, as do most wheat-free flour options. These cookies, though delicious, are best served in small doses (no more than 2 per person). While most people who have adjusted to a wheat-free diet are used to consuming large amounts of fiber with impunity, these cookies taste so good to everyone else, they should perhaps be limited access.
Cooled cookies can be frozen for months of snacking! Four cookies thaw in the microwave in less than a minute. This not only helps with portion control, it makes the treat last even longer!
