Sunday, April 1, 2012

Oh my cookie!

Who loves cookies?

 I do! I do!

How about these cookies:

Mmmmm chocolate chip cookies. Gooey, warm, melt in your mouth cookies. These are the cookies of my childhood. With a slight make-over.

I made these gluten free. And they taste just as wonderful as my dad's original recipe. I am proud to share them with you. (Be sure, as always, to make sure you are using all gf ingredients.)

Here's to you and your culinary adventures, friends. Cheers!

Dad's Chocolate Chip Cookies
(GF Version)
Makes 4 1/2 doz

3/4 cup margarine
3/4 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/4 tsp xanthan gum
1/2 tsp salt
 2 1/3 cups gluten free flour blend *
1/4-1/3 cup shredded coconut
12 oz chocolate chips

Cream together the margarine and sugars.

Add the eggs and vanilla. Mix well.

Sift together baking soda, baking powder, xanthan gum, salt, and flour blend. Combine with the wet ingredients.

Stir in coconut and chocolate chips. (This dough is thick. If my wooden spoon can't stand up straight in the mix, it's not stiff enough. Add a bit more flour or coconut.)

Chill dough, covered for 1 hour.

Drop by small spoonfuls onto baking sheets.

Preheat oven to 375 degrees. Bake one pan at a time for 9-12 minutes until the edges are golden. Do not over bake.

Remove from oven and cool 1-2 minutes on the pan before transferring to a wire rack to cool.

* Gluten Free flour blend: 2 cups brown rice flour, 2/3 cup sorghum flour, 1/3 cup tapioca flour, and 1 tsp xanthan gum. You will not use all of this mix for the cookies. Measure what you need and save the rest in a ziplock bag in the fridge or freezer.

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