I am currently in love with two things: 1) our new Canon 5D Mark III and the way a 50mm lens + an extension tube totally kills food photography, and 2) THESE FRIGGIN’ COOKIES.
Speaking of these friggin’ cookies, they’re gluten free thanks to this (amazing, versatile, whole grain) baking mix. (Yes, the one I made pancakes with.) And they are SO delicious and soft and addictive that you’d NEVER guess in a million years they were gluten free. Hooray!
When I had such great success with the gluten free mix for pancakes, I immediately wondered if it would work in cookies. Well, it turns out IT DOES – really, really well.
Including the mix these cookies require just 7 ingredients and one bowl. That’s simple baking at its finest.
So what do these guys taste like?
Slightly crisp on the edges
Not greasy at all
Balanced with a bit of sea salt
And kind of (totally) perfect.
As I ate three more cookies after my initial “test bite,” I couldn’t help but think:
A) They in NO way taste gluten free; and
B) How they reminded me of the Keebler Soft Batch cookies I used to murder when I was a kid.
Seriously, they’re THAT DELICIOUS. You have to make these cookies! Cheers.
- 1/2 cup (1 stick or 112 g) vegan or dairy butter at room temperature
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 cup + 2 Tbsp (180 g) gluten free baking mix*
- 1 cup (180 g) semisweet chocolate chips
- Using a mixer, cream butter and sugars in a large mixing bowl.
- Add egg and vanilla and beat again until well combined, scraping sides of bowl as needed.
- Add gluten free baking mix in two batches and mix again. It won't be so thick that you can't continue mixing it, but it should appear "doughy."
- Stir in chocolate chips, cover and refrigerate overnight or for at least 4-6 hours until thoroughly chilled. You should be able to roll the dough into balls before baking.
- Preheat oven to 350 degrees F (176 C).
- Once chilled, scoop out rounded Tablespoon amounts of dough, roll them into balls and place them 2 inches apart on a baking sheet.
- Bake for 8-10 minutes or until the edges are just slightly golden brown. Remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack. Store leftovers in an airtight container at room temperature for up to several days. Freezer for longer term storage. (They taste just as good the 2nd and 3rd day as they hold their texture/flavor well.)
* I have not tried this recipe with any other gluten free flours or mixes, so be sure to use the mix I list!