Chewy Chocolate Chip Cookies

You all know that I'm not a huge baker. I used to LOVE to bake but became a bit fearful of it once I had to cut out all gluten. I'm slowly getting more comfortable with mixing flours and substituting things. The other day it was raining and lovely and I desperately wanted to smell chocolate chip cookies baking. So I set out to make these little babies and I was not disappointed! These are really delicious. Great texture and taste and even gluten lovers said they were good (which is the best compliment ever!) I hope you enjoy them as much as I did!

What you need (original recipe from Land O Lakes.com)
- 2 1/4 C all purpose flour blend (my recipe is below)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp xanthan gum
- 3/4 C packed brown sugar
- 1/2 C white sugar
- 3/4 C butter, softened
- 2 eggs
- 2 tsp vanilla
- 1 package semi-sweet chocolate chips




Flour Blend


- 2 C white rice flour
- 2/3 C potato starch (make sure it's not potato flour...not the same thing!)
- 1/3 C tapioca flour
- 1 tsp xanthan gum

Combine all ingredients and store in an airtight container.








Directions


- Mix together the flour, baking powder, baking soda, salt and xanthan gum in a medium bowl and set aside for later

- In a large bowl, beat the brown sugar, white sugar and butter together until fluffy

Add the eggs one at a time, beating well after each one

- Add the vanilla and beat well, scraping the bowl as needed

- Add in the flour mixture in stages, beating well after each addition

- Add in the chocolate chips and stir gently to combine

- Use a tablespoon to drop the dough onto a greased cookie sheet

- Bake for 9 minutes or until golden brown (DO NOT OVERBAKE!)

- Let cool slightly (if you can be patient that long) and enjoy!! These were the perfect companions to my rainy afternoon and it makes about 3 dozen so you have plenty to share! Happy baking!

Something Sweet

Hey everyone!
Sorry I haven't been posting very often lately. I'm hoping to get in the habit of posting more often. I have a really great recipe for you guys to try today (or tomorrow, or the next day...but today would be best because it is SO yummy.) I made these cookies for a bridal shower recently and they got high praise...even from gluten lovers! And more importantly, my hubby liked them as well...so this recipe went straight to the "must make again" pile. Hope you enjoy them!

Flourless Peanut Butter Chocolate Chip Cookies (adapted from Martha Stewart)


What you need

(makes approx. 36 cookies)
 - 2 C creamy peanut butter
 - 3/4 C white sugar
 - 1/2 C agave nectar
 - 1 tsp baking power
 - 1/2 tsp salt
 - 2 eggs, lightly beaten
 - 3/4 C milk chocolate chips
 - 3/4 C butterscotch chips
 - 1 C roasted, lightly salted peanuts

(Note: If you don't have agave nectar just increase the white sugar to 1 1/2 C. You can also use only chocolate chips, I just didn't have enough so I added the butterscotch)

Directions 
 - Preheat oven to 350.
- In a large bowl, combine peanut butter, sugar, agave nectar, baking powder, salt and eggs. Stir until smooth.

 - Add in your baking chips and peanuts. Fold in until combined.

 - Scoop out dough using a Tablespoon and roll into balls.

- Place on cookie sheet 2 inches apart.

- Bake for 10 minutes or until lightly brown on top.

 - Enjoy!

These really are delicious and SO easy. I was very impressed with how well they hold up especially with the absence of any kind of flour. As I mentioned before, you could easily leave out the agave nectar and butterscotch chips if you don't have it or don't prefer it. I like using agave nectar when I can because it absorbs in your body more slowly than regular sugar and therefore prevents the blood sugar peaks and drops. You can't omit the white sugar completely in this recipe though because the dough will be too runny (I learned that the hard way!)

I hope you enjoy these! Bonus: These will make your house smell like a Reese's Peanut Butter Cup...mmmmm!!!

Have a great weekend! Look for my granola recipe on Tuesday!