gluten free chocolate chip cookies.
It’s National Chocolate Chip Cookie Day!
We at City in a Jar don’t usually celebrate the obscure holidays, but today we are making an exception. Now, don’t let the title fool you. Yes, these are gluten free cookies, and yes, I got a little crazy and subbed Stevia for real sugar, but these cookies are DELICIOUS. I’ve made them a few times now, and each time they come out perfect and tasty.
Gluten Free Chocolate Chip Cookies — adapted from King Arthur Flour
You will need:
1 c. butter
1 c. brown sugar, firmly packed
1/2 c. Stevia, natural zero calorie sweetener
2 T. gluten-free vanilla extract
1 t. salt
2 large eggs
2 1/3 c. gluten-free multi-purpose flour
1 t. xanthan gum
1 t. baking powder
1 t. baking soda
2 c. chocolate chips
Beat the butter, Stevia, brown sugar, vanilla and salt until fluffy. Beat in the eggs one at a time, being sure to scrape down the sides and bottom of the bowl midway through to make sure everything is well combined. Whisk together the flour, xanthan gum, baking powder and baking soda. Bet the dry ingredients into the butter mixture, then blend in the chocolate chip cookies. Again, scrape the bottom and sides of the bowl to be sure everything is well blended. (DO NOT EAT THE BATTER. Speaking from experience, it has a strange taste that does not reflect at all the outcome of the cookies.)
Cover the bowl and refrigerate for a minimum of 1 hour, or for up to 2 days. (The longer the better. It helps set the dough.) Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto the prepared baking sheets. Leave space in between the cookies so they can spread. Bake cookies for 9-11 minutes, until golden brown. Remove from the oven and let rest on the baking sheet for 5 minutes, to set, before transferring to racks to cool completely.
Fun fact: I calculated the caloric value the cookies. One cookie is about 100 calories.