2010 Sol Grains All Rights
Reserved
Gluten-free Chocolate Chip
Cookies
Ingredients for 1 whole cake
- 12 TBS unsalted butter, room temp.*
- 1 1/3 cups organic light brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/4 cup sprouted rice flour
- 1 cup quinoa flour
- 1 tsp baking soda**
- 1/2 tsp sea salt
- 1 1/2 cups semisweet chocolate chips
Preparation
Preheat oven to 375 F with rack in center.
Line two baking sheets with parchment paper. If using dark colored sheets, set
oven to 350.
In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the brown sugar and beat until aerated and fluffy (no more than 2 minutes). Beat in eggs, one at a time. Add the vanilla and beat until incorporated.
In a separate bowl, combine the flour, baking soda, and salt. Add the dry to the wet and with a wooden spoon beat until incorporated, adding the chocolate chips half way through mixing.
Using a small ice-cream scoop or two spoons, drop a rounded tsp of dough onto the prepared baking sheets. Bake about 11 minutes or until browned around the edges and center is still soft. For a larger cookie, use a large ice-cream scoop or two large spoons, and bake for about 16 minutes.
Cool completely on a wire rack.
Makes about 4 dozen - 3 inch cookies.
**This recipe is for altitudes of 7000' and up. Add 1/2 tsp for sea level, or 1/4 tsp for 3 -5000'.
In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the brown sugar and beat until aerated and fluffy (no more than 2 minutes). Beat in eggs, one at a time. Add the vanilla and beat until incorporated.
In a separate bowl, combine the flour, baking soda, and salt. Add the dry to the wet and with a wooden spoon beat until incorporated, adding the chocolate chips half way through mixing.
Using a small ice-cream scoop or two spoons, drop a rounded tsp of dough onto the prepared baking sheets. Bake about 11 minutes or until browned around the edges and center is still soft. For a larger cookie, use a large ice-cream scoop or two large spoons, and bake for about 16 minutes.
Cool completely on a wire rack.
Makes about 4 dozen - 3 inch cookies.
**This recipe is for altitudes of 7000' and up. Add 1/2 tsp for sea level, or 1/4 tsp for 3 -5000'.
