Still on my quest for the perfect gluten free chocolate chip cookies. I think my recipe that I posted a couple weeks ago is hands down the best standard chocolate chip recipe. I wanted to spice things up a bit, so I tweaked the recipe a little to give it a little kick with some cinnamon and maple syrup. I loved how these turned out. The flavor is yummy and because of the maple syrup, the texture is moise and chewy, just how I like it!
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| Here's all you'll need. The syrup was camera shy, so didn't make it in. I don't bake with super fancy maple, it's just a standard gluten free maple pancake syrup. |
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| Cream butter with sugars. |
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| Add eggs, vanilla and syrup. |
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| Blend until nice and creamy. |
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| Add all the dry ingredients. |
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| Blend until creamy again. |
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| Add the chocolate chips. |
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| Here's the dough, yummy! |
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| spoon or scoop dough onto prepared cookie sheet. I use a 2 T ice cream scoop and they are just the right size. Then off to the oven they go. I bake in convection at 350 for about 8 minutes. |
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| Remove from the oven when the edges are browning for a chewy cookie. Cook a couple minutes longer if you are looking for a crisp cookie. Cool on the pan for a minute or two before moving them to the wire rack, they are quite soft now. |
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| Carefully move to a wire rack to cool completely. |
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| Delicious! |
3/4 cup butter, softened
1/4 cup maple syrup
1/4 cup white sugar
1 1/4 cups packed brown sugar
3 teaspoon GF vanilla extract
2 eggs
2 1/4 cups GF baking mix
1/4 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/2 tsp cinnamon
2 tsp cream of tartar
12 ounces milk chocolate chips
Directions
Preheat oven to 350 degrees.
Sift together baking mix, coconut
flour, baking soda, baking powder, cinnamon, cream of tartar and salt and set
aside.
In a medium bowl or stand mixer.
Cream together the butter, syrup, brown sugar and white sugar. Add the eggs and
vanilla and mix until smooth. Add the
flour mixture a little at a time until all blended. Add the chocolate chips and
mix just until incorporated into batter.
Spoon onto cookie sheet, spacing
about 2 inches apart. (I use a 2 T ice cream scoop). Bake for 8-10 minutes
until lightly browned on the edges for a chewy cookie and lightly browned all
over for a crisper cookie. Bake for 8-10 minutes until lightly browned on the
edges for a chewy cookie and lightly browned all over for a crisper cookie. (I
cooked these at 350 convection for 8 minutes. They were perfect. Soft and chewy
when warm and firmer, yet still chewy when cool.)
Remove from oven and let cool on
cookie sheet for a minute or two to firm up. Transfer to wire rack to cool
completely.
If using 2T
scoop, this recipe yields 36 cookies.
Note: I use Bob's Red Mill Baking Mix
and don't add any Xantham Gum. Works great. I also use organic Coconut
Flour.
If 36 cookies is more than you need, I've done the math for 1/2 a batch. You can getting the recipe by clicking here: Print 1/2 batch recipe
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