Since my son was diagnosed with Ulcerative Colitis four years ago, we have moved to making more gluten free products than ever before. The biggest downfall with gluten free cookies and baked goods has been the texture. The cookies we have purchased have always been hard and crumbled easily, while we prefer a nice soft cookie. With the help of gluten free flour, we made some delicious gluten free chocolate chip cookies that we can all enjoy. My recipe is inspired by the recipe found here: The Ultimate Gluten Free Chocolate Chip Cookie and is adjusted to have less sugar.
Soft Gluten Free Chocolate Chip Cookies
1 cup butter, softened
6 tbsp Splenda brown sugar blend
½ cup Splenda
2 tsp vanilla extract
2 ¼ cups Robin Hood® Gluten Free Flour Blend
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1½ cups semi-sweet chocolate chips
Preheat oven to 350°F. Line baking sheets with parchment paper.
Beat butter and both Splenda blends in a large bowl of an electric mixer until well combined.
Add eggs, one at a time, beating well after each addition. Add vanilla.
Combine flour blend, baking powder, baking soda and salt in a separate large bowl. Stir dry ingredients well. Add to butter mixture. With mixer on low speed, beat until dry mixture is well blended. Add chocolate chips.
Place dough by 1 ½ tbsp (22 mL), 2” (5 cm) apart on prepared baking sheets. Press dough down slightly. Bake in preheated oven, 12 to 14 minutes. Cool on wire cooling rack.
I think they turned out great. The kids devoured them, so they obviously thought so too. I have tried other gluten free flours and I really like the Robin Hood brand. It feels almost like cooking with regular flour.
What gluten free recipes have you found to be better than you expected?