Sunday, February 26, 2012

Chocolate Chip Cookies:

I've only ever met one person in my entire life that said they didn't like chocolate chip cookies....but they ate more than one of these! This was my grandma's famous cookie recipe...I just tweaked it a little to make it gluten-free.
I hope you try them out!

4 & 1/2 cups flour
2 teaspoons baking soda
3 teaspoons xanthan gum

4 eggs

2 cups butter, softened
1/2 cup sugar
1 & 1/2 cups brown sugar
2 (3.4 oz.) packages instant vanilla pudding
2 teaspoons vanilla

2 bags of chocolate chips

Combine flour, soda and xanthan gum; set aside. In a large mixing bowl, beat eggs. Add butter, sugars, pudding and vanilla. Mix well. Add dry ingredients and mix until well combined - scraping down the sides as needed. Stir in chocolate chips. Drop onto greased cookie sheets (we use a cookie scoop). Bake at 375 degrees for 8-10 minutes or until light golden brown. Remove to wire rack to cool. Store in airtight container.

-This makes a LOT of cookies
-You could probably reduce the amount of chocolate chips used, but my family likes a little cookie with their chocolate chips...not a few chocolate chips in their cookies!!!!
-These freeze great.


Dlindenf said...

My boyfriend recently was diagnosed with a gluten intolerance so finding your blog has been very helpful! I made these cookies this evening and I only had Bobs Red mill All-purpose gluten free flour. I noticed they had a funky after that the xantham gum or perhaps the flour?? Is there a way I can rid of that?

Karissa Wagner said...

Hey! I'm so glad you stopped by! Um, as far as the weird taste, I actually feel like that would be the flour. I have tried a lot of different flour mixtures, and most of them seemed to have either a very odd texture, or a nasty taste. The Bob's Red Mill flour, I actually thought was one of the worst ones. I would encourage you to check out the flour mixture that I use. You can find it in the recipe index under "Flour". It has been the #1 best one yet. We feed these cookies to everyone all the time, and no one has ever been able to tell that they are gluten-free. I hope you will give it a try and I hope that you will find some other recipes that your and your boyfriend can enjoy! Thanks again for stopping by!

Dlindenf said...

Thanks for the quick reply! I'm going to test out your flour recipe tonight with your pizza crust. What brands do you recommend to buy for the potato starch, white rice flour and tapioca flour? Do you recommend staying away from Bob's Red Mill flour for these types as well?~Dayna~

Karissa Wagner said...

No, actually I use Bob's Red Mill for the Potato Starch and the Tapioca Flour. They have Rice Flour, but it's pretty expensive, so we get ours from a local health-food store. It's "Gulf Pacific" brand and we get it in a 25lb. bag. I'm not sure where else you can purchase it at, but I'm sure you could look it up on-line. Rice flour is Rice flour, though, so as long as it doesn't have anything else with it, it shouldn't matter what brand you get. I don't mind Bob's Red Mill for single things like this, I just don't care for their mixes. I'm not trying to bash any company or anything like that, but I don't want to tell you something is good when it isn't!! I hope this helps in some way! Let me know how the pizza turns out!! I love the spelling of your name, by the way!

Dlindenf said...

Pizza was delicious! We both loved it! And NO weird taste either :) I will definitely be sticking with your flour mix. Thanks for the tips! ~Dayna~

Karissa Wagner said...

Oh good! I'm SO glad!! Thanks for letting me know! I hope you enjoy some more of my recipes!