RE: Chocolate Chip Cookie success

[Guest guest]

I made great chocolate chip cookies and just had to share!

Marcie, we think that the Bette Hagman recipe is great, too! My husband thinks they're even better than any "real" chocolate chip cookies I used to make. I'm glad you could adapt it to fit your needs. We have to be careful about heart disease in our family, but an occasional yummy cookie goes a long way!

Dana, Gloriously GF

[Guest guest]

I made great chocolate chip cookies and just had to share! My DH couldn't

believe they were gf and egg free. ( My little gluten intolerant also has

several food allergies). I use a mix of whatever I have on hand-usually 1/2

white rice flour, and the rest tapioca flour and cornstarch for sure (no

exact parts each--I just dump into a large jar) Sometimes I add potato flour

or potato starch. I buy most of these in the ethnic section of Giant for

very cheap. I've been doing this for about 6 months and it works great for

me since I can always add to thicken if needed. I haven't had the runny

experience that some complained about.

Gluten Free Egg Free Chocolate Chip Cookies recipe-adapted from Bette Hagman

About 3 1/4 cups of flour mix (I sometimes add a little more depending on

how it mixes up)

1/2 tsp xanthan gum

1 tsp. baking soda

2 tsp. baking powder (I use this for part of egg replacement, careful if

watching your sodium) but it also replaces the 1 tsp salt she had in recipe

2 tsp. egg replacer in 6 T water (this was to replace 2 eggs)

2 sticks butter or margarine

1 cup dark brown sugar

1/2 cup granulated sugar

1 tsp vanilla

1 1/2-2 cups of chocolate chips (I use Trader Joes-cheapest gf dairy free)

You can also add nuts but I don't since DH doesn't like them

Preheat 350 and grease two sheets

In a medium bowl whisk flour, xanthan gum, soda, powder. Set aside

Cream margarine and sugars. Add egg replacer and vanilla and blend well. Add

flour mix--she said just until blended, I usually beat it up with the

Kitchen Aid whisk pretty well to make sure the egg replacer mixes in. At

this point I would check to see if I needed to add any more flour. I like it

to be like thick drop cookie dough. Mix in the chips by hand.

I drop by the Tablespoon ( a little generous) not teaspoon, this works much

better to keep them from getting dried out. I can usually fit between 8-10

on a larger cookie sheet to give you an idea of the size I use. Bake for no

longer than 13 minutes (now, this is for egg replacer, I don't know about

egg). I pull them out when they still look a little under cooked. I find

that gf dough doesn't brown like wheat flour so it can still be done even

though it hasn't browned. I also cook only one sheet at a time and I never

use air bake sheets for gf cookies.

Let cool for a couple of minutes before you remove from cookie sheet. And

then get into your Tupperware before they can dry out. I usually put in

while still slightly warm just so they won't dry out. I hope they work out

for you, we love them!