Tasty Gluten Rice Corn Potato Free Chocolate Chip Cookies Recipes
CHOCOLATE CHIP COOKIES (GLUTEN FREE)
Gluten-free, egg-free.
Provided by Barbara Arnold
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
- In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
- Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 144 calories, Carbohydrate 21.8 g, Cholesterol 10.2 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 201.8 mg, Sugar 14.2 g
TASTY GLUTEN-RICE-CORN-POTATO FREE CHOCOLATE CHIP COOKIES
A friend of mine recently found out she is allergic to just about everything that is good in the world. So this is my favorite chocolate chip cookie recipe modified into something that will not kill her!
Provided by Tro1783
Categories Drop Cookies
Time 31m
Yield 15-18 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Cream the butter and both sugars together.
- Add egg and vanilla and beat until fluffy.
- In a separate bowl whisk together all dry ingredients - from sorghum flour through baking soda.
- Slowly add in the dry mix to the rest.
- Fold in chocolate chips.
- Drop cookies onto lined or non stick baking sheet - heavy spoonfuls of dough a couple inches apart to allow for spread.
- Bake for approx 16-18 minutes until a deep tan (they don't quite turn golden brown like wheat based cookies do).
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Soft, chewy and full of rich chocolate chips, these easy, homemade cookies taste just like the classic chocolate chip cookie with one small twist - they're gluten-free! Made with Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, these easy and delicious cookies are ready to eat in under an hour and can be stored for later. That is, if there are any leftover!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 54
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In large bowl, beat sugars, butter and vanilla with electric mixer on low speed, or mix with spoon, until well blended. Beat in eggs until light and fluffy.
- In medium bowl, stir rice flour, xanthan gum, baking powder, baking soda and salt until thoroughly blended. Stir flour mixture into butter mixture. Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
- Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 10 g, TransFat 0 g
GLUTEN FREE CHOCOLATE CHIP COOKIES
This recipe results in delicious chocolate chip cookies that taste quite a bit like classic Tollhouse recipe cookies, but is gluten free. I've tried many recipes for gluten free treats, and so far this is my favorite - my kid brother didn't even know they were gluten free! You can experiment with the flours if you like, let me know of other combo's that work well! OPTIONAL: you can leave out the egg yolks if your sensitive to them and they'll be just as yummy, only flatter. If you do this freeze them for a little longer.
Provided by ChefArani
Categories Chocolate Chip Cookies
Time 40m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 15
Steps:
- Mix flours, gelatin, baking soda, xantham gum, salt in small mixing bowl.
- In medium mixing bowl beat sugar and vanilla into butter until well mixed and a bit fluffy.
- Add eggs one at a time to butter mixture.
- Gradually add and beat in flour mixture.
- Stir in chocolate chips and nuts.
- Make small balls from resulting dough and set on greased cookie sheet.
- Place in freezer for 20 minutes (this is optional but helps to keep the cookies from flattening).
- Preheat oven to 375.
- Place loaded cookie sheets in preheated oven and bake for 8-12 minutes.
- Cool for at least 2 minutes before removing from tray to avoid breaking them!
- Serve and enjoy!
Nutrition Facts : Calories 337.1, Fat 20.9, SaturatedFat 10.4, Cholesterol 47.8, Sodium 300.8, Carbohydrate 38.1, Fiber 2.2, Sugar 27.2, Protein 3.8
GLUTEN-FREE CHOCOLATE CHIP COOKIES WITH GROUND OATS
I personally throw these in the freezer in a zip-top bag and make fresh cookies in small batches when the mood strikes!
Provided by Kellee D
Categories Gluten-Free Desserts
Time 4h35m
Yield 24
Number Of Ingredients 12
Steps:
- Grind oats in a small food processor until they turn into powdery flour.
- Transfer 2 1/4 cups oat flour to a medium bowl and whisk in baking soda, salt, and cinnamon.
- Beat butter, brown sugar, and white sugar in a stand mixer fitted with the paddle attachment until light and fluffy. Mix in egg, vanilla, and lemon juice until smooth. Add oat mixture and mix until combined. Stir in chocolate chips and pecans.
- Line a cookie sheet with parchment paper. Scoop tablespoons of dough onto the prepared cookie sheet. Cover and chill in the refrigerator 4 to 8 hours before baking.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Remove dough from the refrigerator and transfer cookies to new parchment-lined baking sheets, spacing them 2 inches apart.
- Bake in the preheated oven for 8 to 12 minutes; 8 minutes will yield a softer cookie, while 12 minutes will yield a drier cookie.
- Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 20.3 g, Cholesterol 17.9 mg, Fat 8.4 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 4 g, Sodium 80.8 mg, Sugar 12.7 g
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