Recipe by Barbara Arnold
"Gluten free, egg free"
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1 1/4 cups
packed brown sugar
gluten-free vanilla extract
2 1/4 cups
gluten-free baking mix
semisweet chocolate chips
My kids and I loved them! You cannot tell the difference. We used 1/2 cup cornstarch, 1/2 cup brown rice flour and 1 1/4 cup white rice flour for the baking mixture. I used a real egg. I also added 1 tablespoon milk because they were thick and cooked 10 min. They were fabulous!
These cookies tend to be dry and crumbly if you use "Egg Replacer" as the egg substitute. Instead of all the baking
mix, try using 1/4-to-1/2 cup of potato starch to add more moisture to the dough ...
the picture of these cookies is kind of deceptive, i always do a tester cookie before dropping all the cookies on the sheet. when i did it spread about 8" in diameter and about 1/8" thick. . .not really a cookie. so i added almost 2 more cups of the gluten free baking mix before it was passable. but the taste was really incredible, definitely worth the extra time. i made them for a friend who can't have wheat. . but i think they may be better than regular chocolate chip cookies.
Thank you for this recipe!! These were definitely the BEST gluten-free & egg-free cookie I have made. However I will make some changes next time I make them. First I will add probably a 1/2 to a full cup more of the baking mix (without doing this the cookies came out more like lace cookies) and I will either cut back on the salt or baking soda (they were a little salty for our taste.) I used gluten-free, dairy-free chips and cut the sugar back to 1 c. of brown sugar only. I think with more sugar they would've been WAY too sweet. My whole family loves them. The bigger the spoonful the better the cookie.
**Since writing the previous rating, I have tinkered with this recipe and have come up with the following changes: add 1/2 c. Teff flour to the dry ingredients, use only 1/2 t. salt, 1/2 c. brown sugar and 1/4 c. white sugar. I use about 1/2 bag of "Enjoy Life" chocolate chips. I scoop out about a 2" ball and flatten it before baking. Super yummy!!
I love these cookies. My kid loved them.
As a person who recently found out I can't
have gluten, this is as good as any wheat
filled treat. THANK YOU!!!!
Very good recipe. Just started to bake gluten and dairy free so this recipe was a good experiment. I modified it a bit - dairy free chips and added some xanthan gum. Also have no problems with eggs so did not use egg substitute, used 2 eggs. I used a combination of white rice flour, brown rice flour, potato starch and tapioca flour for the glutem-free baking mix. Thanks for the great recipe. It is fantastic not to miss out on the sweet treats.
These are the best gluten free cookies ever. My friends can't tell the difference. I had a hard time not eating the whole batch myself! Yummy!
Crispy on edges and soft and slightly chewy on inside partly due to the following modification: since dough was too crumbly with just egg substitute, I added 1 egg. Also I used 50/50 butter and Smart Balance margarine. I also added a cup of chopped walnuts. Yummy! I had to bag and freeze cookies in order to keep from eating too many.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chip Cookies (Gluten Free)
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 121
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