Yes! Another chocolate chip cookie recipe! Why? Well, because what is one person’s favorite is another person’s idea of junk. Also, I believe you can never have enough cookie recipes, even if they are all chocolate chip.
I found this recipe online; I had a few packages of Bob’s Red Mill Gluten Free All Purpose Baking Flour sitting around. So, I figured I might as well see what his recipe tastes like.
The Recipe:
Allergens: Soy
- 1 2/3 cup Bob’s GF all purpose baking flour.
- 1/2 tsp baking soda
- 1 tsp xanthan gum
- 1/4 tsp salt
- 1/4 cup non-hydrogenated margarine
- 3/4 cup brown sugar
- 1/3 cup sugar
- 2 tsp vanilla
- 1 egg or Ener-G egg replacer (we used egg replacer)
- 1 cup chocolate chips
Mix the margarine, sugars, egg replacer and vanilla in a bowl. Beat in all the dry ingredients and then the chocolate chips. Bake at 350F for 10 to 12 minutes. I suggest flattening the cookies about halfway as these, like many others, do not tend to spread.
The verdict: The dough by itself did not taste good. In fact, it was borderline gross. It was hard to work with as it remained one big clump. Did not spread while baking, thus making very small cookies. Once cooked, they tasted better though I think there are other recipes out there that are tastier– though they aren’t gluten free.
Probably one of the better gluten-free and vegan recipes I’ve had so far. The cookies aren’t very sweet, though they are chewy with a bit of the graniness that comes with non-wheat flours.
Bob’s Red Mills Gluten Free (vegan) Chocolate Chip Cookie Mix is WONDERFUL! I love it!