Wednesday, May 2, 2012

Chocolate Chip Cookies - Gluten Free and almost Dairy Free/Sugar Free

These simple chocolate chip cookies are mommy's little treat.  My husband and daughter won't touch them, but that just means there are more for me! The only sugar and dairy in this recipe are in the chocolate chips. You can use dairy free/sugar free chocolate chips, to make them completely free but I didn't have that kind in my cupboard tonight.

These aren't gooey, chewy chocolate chips cookies.  They are more like shortbread cookies with chocolate chips. But after three attempts at tweaking recipes this is the most moist batch I have made.

Tonight I made these after my daughter went to bed. It took about 40 minutes from start to warm cookies out of the oven.

2 cups Bob's Red Mill All Purpose Gluten Free Flour
1/2 teaspoon Xanthan Gum
1 teaspoon stevia powder
3/4 teaspoon baking powder
1 cup (16 tbsps) softened butter substitute (I used Shedd's Willow Run Soy-Bean Margarine)
2 eggs
1 cup chocolate chips

Heat the oven to 350 degrees.

First sift the flour, xanthan gum, and baking powder into a small/medium bowl. Set aside.

(If you don't have a sieve like this one you can also use a strainer and a spoon to achieve the same result.)

Next, in a medium/large sized bowl mix the butter substitute, eggs and stevia with a mixer.

Because I use butter substitute the batter doesn't become completely smooth but remains slightly lumpy.
Click here for a great list of butter substitutes.

Next add large spoonfuls of the flour mixture into the bowl while continuing to mix with the mixer. The batter will become quite thick and dough like.  Once thoroughly mixed, use a large spoon to stir in the chocolate chips.

Use a teaspoon to spoon the dough onto greased or lined cookie sheets. You will want to flatten to dough out because these cookies don't spread much while baking. You can also put them quite close together since they won't spread like a traditional cookie.

Bake for 15-20 minutes depending on the heat of your oven.  I baked mine for 10 minutes, checked them and then baked for an additional 5 minutes.  They won't change color or shape much so it can be hard to tell when they are done but I press gently on the top to check to see if they are cooked through.

These aren't the most beautiful cookies however they certainly satisfy my need for a sweet treat! They are best when warm.

I am pretty new to the world of gluten-free/sugar-free/dairy-free baking.  If you have a yummy recipe you would like to share please leave me a comment... I would love to try some new things!