I was beseeched by my kids to make cookies today. They needed to be gluten-free Chocolate Chip Cookies, like the ones I had made before that were so good. Oh, that made my heart swell...my children were requesting gluten-free cookie rather than the spelt version.
I had made a spelt version of these cookies using brown rice flour, Montina flour and spelt for my family . Since they were low gluten and not gluten-free, I didn't get to try them. This combination of flours got high ratings from my family for taste. Since then, I have been trying to recreate the richness these cookies had using only gluten free flours. I've come close, but haven't quite hit it yet. Try, try, again....
This version looked good on the cookie sheet as they came out of the oven. They held their edges and retained a little loft. This recipe is based on the traditional Toll House Cookie recipe. The main modifications are made in the use of the various flours and adding a binding agent.
Recipe - Version #2
1/4 cup Montina flour
1/2 cup Almond Meal
1 cup Brown Rice flour
1/2 cup Sweet Rice flour
1/2 cup Oat flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
1/3 cup brown sugar
1 1/4 cup granulated sugar
1 tsp vanilla extract
1 tsp kuzu (kudzu) powder, softened in 1 tsp water
1/4 tsp xanthan gum
2 large eggs
2 cups chocolate chips
1 cup chopped nuts, optional
Preheat oven to 350 degrees. Cream the butter. Add the sugars and vanilla flavoring and cream again. Add the eggs and blend well after each one is added. Add the rest of the ingredients gradually as you blend. Add chocolate chips and nuts.
Bake on a parchment paper covered cookie sheet for 11 to 13 minutes. Remove from the oven and allow to cool before removing them from the cookie sheet.
Makes about 4 dozen cookies.
Both of my kids said that these were the best yet of all the chocolate chip cookie versions I've made. My husband and I think they're great too.