Preheat over to 375 degrees F. Line a cookie sheet with parchment paper and set aside.
Blend all the dry ingredients together in a medium sized bowl until well mixed.
Make a well in the center of the flour mix and add remaining ingredients, mixing well. Add more milk if dough looks too dry. The dough should be wet and sticky.
Drop rounded spoonfuls of dough onto prepared cookie sheet (you should get 12 biscuits).
Bake in preheated oven for 12-15 minutes or until bottoms are golden brown.
Notes: Experiment with adding shredded cheese and other flavors like garlic powder, onion powder, Italian seasoning, oregano, etc. for a different flavor. A great combo is shredded cheddar cheese and garlic powder! Start out with about 1 cup of shredded cheese and 1/2 -1 teaspoon garlic powder. Enjoy!
1. Preheat oven to 375 degrees F. Grease a 12-cup muffin pan or line with paper liners.
2. MUFFINS: Combine milk and lemon juice in a large bowl; milk will thicken. Whisk in next 5 ingredients until well combined. Add next 5 ingredients. Add frozen fruit and stir lightly until just combined into the batter. Spoon batter into prepared muffin cups.
3. TOPPING: Sprinkle each muffin with 1 tablespoon toasted coconut.
4. Bake in a preheated oven 25-30 minutes or until a toothpick inserted in the center comes out clean. Let muffins sit for 10-15 minutes before removing from pan. Cool on a wire rack.
As you may already know, my main goal in making GF recipes is foolproof-ness; I don’t want it to just look like their gluten cousins, they have to taste like them too.
I think this cookie really nails that. Not only does it look exactly like the classic wheat flour chocolate chip cookie, it tastes just like it too. Even the cookie dough is great. The baked cookie though is moist, chewy, slight crisp outside and that wheat-like bite. An experienced taste bud may pick up on the slight gritty texture of the brown rice flour but unless you’re thinking about it and know what brown rice flour is like you’d never know. If the slight grittiness bothers you, try sifting the flour through a very fine sieve before measuring.
When you watch the video below and read the recipe you’ll see that I have unsalted butter and salt listed in the ingredient list. Well, you don’t *need* to use unsalted butter. I usually just do salted butter and omit the salt.
So, are you hungry for cookies yet? Let the video take you through the whole process, then whip up a batch yourself (and let us know what you think). And if you decide not to tell anyone else these are GF, then that’s okay. They’ll never know. But it is kinda cool to see their faces if you do decide to tell them after they’ve devoured more then their share…
Enjoy!
Sarah:)
Chewy Gluten Free Chocolate Chip Cookies
Chewy Gluten Free Chocolate Chip Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
These cookies are excellent. They’re perfectly crisp on the outside, and chewy on the inside. It’s hard to tell that they’re not made from wheat!
Servings: approx. 3 dozen cookies
Preparation Time: 15 minutes, plus 1/2 – 1 hour chilling time
8 oz unsalted butter, melted (you can use part palm shortening if desired)
Pour melted butter into the bowl of an electric mixer fitted with a paddle attachment.
In a separate bowl, stir the coconut flour, tapioca, cornstarch, rice flour, salt, xanthan gum, and baking soda together. Set aside.
Add the sugars to butter and cream together on medium speed for about 1 minute. Add egg, egg yolk, milk and vanilla extract. Beat until well combined. Add flour mixture by heaping 1/4 cupfuls until well combined. Add chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, about 30 minutes to 1 hour.
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper
Shape the dough into approximately 1 oz balls and place on prepared cookie sheets. Flatten tops slightly if desired.
Bake for 7 – 10 minutes, rotating sheets halfway through baking for even browning. Cool the cookies on the sheets for 2 minutes before moving to a wire rack to cool completely.
Variation: Add about 1 1/2 cups of dried, unsweetened flaked coconut to the dough for Chocolate Chip Coconut Cookies.
Sift together flour and salt. Cut in coconut oil with a pastry blender until pieces are size of small peas. Sprinkle water, a tablespoon at a time, over part of mixture. Gently mix with fork; push to one side of bowl. Sprinkle next tablespoon water over dry part; mix lightly. Repeat until all is moistened.
Form into a ball and divide dough in half. Flatten slightly and roll on floured board. Repeat with other half.
For Pie Filling:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
3. Pour filling into pie crust. Seal edges of top and bottom crust with water.
4. Cut small holes in top to let steam escape.
5. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Sauté shrimp and onion in 1 tablespoon coconut oil until shrimp are just becoming opaque. Stir in curry paste and cook for one minute.
Stir in tomatoes, lime juice, and fish sauce. Heat to boiling. Simmer for one minute.
Stir in 1/2 cup coconut milk and basil. Heat over low heat until hot. Set shrimp mixture aside and keep warm.
In a saucepan, combine all the rice ingredients. Heat to boiling, and then reduce heat to low. Simmer about 15 minutes or until rice is tender. Serve shrimp over coconut rice.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
In a small bowl stir the flour, baking powder, baking soda and coconut together. Set aside.
Beat palm oil, butter and sugar until light and fluffy. Add egg, vanilla extract orange zest and juice. Beat until well incorporated
Blend the dry ingredients into the orange mixture in three stages, mixing just until incorporated.
Drop tablespoon sized balls of dough unto cookie sheets and bake for 7-10 minutes. For a chewy cookie, bake for about 7-8 minutes. The cookies should still be soft and fragile and “gooey” in the middle. Cool on cookie sheets. For a crispy/cakey cookie, bake until lightly browned, about 9-10 minutes.
Note: The Virgin Palm Oil will give an orange color to the cookies due to the high amount of carotenes.
These are a 3 ingredient, 5-minute, no-bake wonder! They’re healthy as cookies go; filled with good fats, filling yet light, not too sweet but sweet enough…I really enjoy them!
Grind flax seeds in a food processor or blender. (I used toasted flax which will gave the cookies a slight peanut buttery flavor, even though there’s no actual PB in the recipe).
Add remaining ingredients except raisins. Blend/Grind Again
Take out and mold into 4 cookies
Optional: Drizzle with syrup and garnish with raisins!
Other options include: garnishing with nuts, fresh or dried fruit, chocolate or carob chips, nut butter, cashew cream, add a teaspoon of vanilla extract to the batch, you name it, go for it…
And if you make a double-batch, they wrap up realllly well for out-n-about snacks. Enjoy!
Combine egg (room temp), coconut oil, honey, almond extract and vanilla extract and mix well. Add carob chips if using. Then add dry ingredients and mix well with wooden spoon.
Roll into walnut sized balls and bake for 5 minutes on a lightly greased cookie sheet. Use a fork to flatten and bake for 10-18 more minutes. Cool on wire rack.
