Cookie Time!

Our supply of Trader Joe's Way More Chocolate Chip cookies ran out some time last week.  So instead of making a special trip, I decided to make a batch of homemade ones.  Great for the guys, but what about wheat-free me? 

For the first time, I made a batch of wheat-free chocolate chip cookies from scratch.  And they were pretty good, if I do say so myself!  I adapted this recipe from allrecipes.com.  Please note that in addition to Bob's Red Mill gluten free all-purpose baking flour, I used Trader Joe's almond meal in this recipe, which is not gluten free (it's made on shared equipment). 

Wheat Free Chocolate Chip Cookies

Ingredients

• 3/4 cup butter, softened
• 1 1/4 cups packed brown sugar
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 1/4 cups gluten-free baking mix
• 1 cup almond flour/meal
• 1/2 tsp xanthan gum
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 12 ounces semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees F.  Line cookie sheets with parchment paper
2. Cream butter and sugar. Gradually add eggs and vanilla while mixing. 
3. In a separate bowl, sift together gluten free flour mix, almond meal, xanthan gum, baking soda, baking powder, and salt.
4. Gradually add dry ingredients into the butter mixture until blended.
5. Add chocolate chips.
6. Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet.  Bake for 8-10 minutes or until light brown.
7. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

* A note about almond meal:  Bob's Red Mill makes gluten free almond meal, or you can make your own by grinding whole, unblanched almonds in a coffee grinder or blender (be careful not to overblend or you'll end up with almond butter).