Thursday, September 18, 2014

The Key to Baking Gluten Free Cookies... (HA!) to wear the right head gear!

I have honestly made so many "different' chocolate chip cookies since David went gluten free that I don't really know the actual recipes for all of them, which means they won't all get posted.
 However, this was from a recipe that I pinned.  David liked these pretty well (but I think he liked one I made up recently a little better).  These were of the soft variety, which I know is one of the things David misses.
He occasionally says he misses the soft batch chips a'hoy version.  I think these were pretty close.  Kate did a great job helping and even put a few of the cookies on the pans.
It's still a little hard for her to squeeze the scooper but she put great effort into it.  Who couldn't with a sticker on her forehead?!  :-)

Gluten Free Chocolate Chip Cookies From Nerd Family
1 1/4 cups White Rice Flour
1/2 cup Brown Rice Flour
1/4 cup Cornstarch
3/4 cup (or 1 1/2 sticks) Softened Butter
1/4 cup White Sugar
3/4 cup Brown Sugar (packed)
2 Eggs
2 teaspoons Vanilla Extract
 2 cups Chocolate Chips

Preheat over to 350 degrees.  Cream butter and sugars together. Add eggs 1 at a time, followed by the vanilla. Stir all the dry ingredients together in a separate bowl.  Slowly blend the dry ingredients into the wet ingredients by adding the dry ingredients in small batches. Stir in the chocolate chips. Scoop the dough onto baking stones or pans.  Place the pan into the oven and bake for 12 minutes.  If they spread, you can add a little more flour.  Remove from the oven and allow to cool.  Enjoy!

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