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Thursday, August 2, 2012

Chocolate Chip Cookies

You can have your cake and eat it too.... but this is about cookies today!  Many recipes can be easily adapted if you understand baking science and understand how different gluten-free flours react.  This takes time and is a serious baking challenge.  I gave up mixing different gluten free flours i.e.: potato, tapioca, brown rice, white rice... the list goes on.  They are unpredictable and cause problems usually.  So I'm going to make this easy for you - go buy Domata flour, available at most Hyvee's.  It's ridiculously expensive - but totally worth it.  You can use it cup for cup in almost any recipe.  

Chocolate Chip Cookies:

2 cups Domata flour
1 tsp. baking soda
1 tsp. salt
2 sticks (1 cup) softened butter
3/4 cup white sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 large eggs
3/4 to 1 cup gluten free oatmeal*
2 cups chocolate chips

Cream together the butter, sugar, vanilla, and eggs.  Add in all the dry ingredients.  Add the oatmeal last (*if you're sensitive to oats just leave out the oatmeal and increase the flour to 2 1/4 cups).  Add in the chocolate chips - I like to do 1 cup semi sweet and 1 cup milk chocolate.  

Scoop on to a parchment paper lined cookie sheet.  These don't spread out much so you can put them pretty close together.  Bake for 10ish minutes at 375 degrees.  In my oven 10 minutes is absolutely perfect so just watch them around the 10 minute mark. 

Let them cool if you can.... I really have no idea how many this recipe makes - I usually eat quite a bit of the dough (sampling for flavor!) and a couple baked ones right when they come out of the oven.