Monday, October 18, 2010

Dangerously Delicious Gluten Free Low Glycemic Chocolate Chip Cookies

I can tell you how A-M-A-Z-I-N-G these cookies are... but you'll only really understand once you're taste buds are asking for more. They're dangerously delicious, very satisfying, yet light, gooey and perfect. And... they are gluten free and low glycemic (for a chocolate chip cookie anyway). Inspired by Gluten-Free Girl's recipe found HERE and switched up just a tad. Most of the ingredients needed were purchased from Use code: GOG211 for $5 off your first order!

1 cup sorghum flour
1 cup tapioca starch
1 cup potato starch
1 cup amaranth flour
1 tablespoon xanthan gum
(I would eliminate xanthan gum for next time, see post here for update)
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons sea salt
2 1/2 sticks butter, softened
2 cups sugar (I used mix of xyiltol, date and palm sugar)
2 large eggs, at room temperature
6 vanilla beans- insides
16 ounces chocolate chips

Start by sifting all the dry ingredients. In a separate bowl mix the sugars, eggs and butter. Add a little of the dry and mix well- do this till all the ingredients are incorporated- and then add the chocolate chips.

Ok now the hard part- put the mix covered in the fridge for 36 hours! Slight disclaimer- I did this the first time and somehow managed to patiently wait. The 2nd time however 20 hours was long enough. They tasted just as delicious- but the longer you can wait the better I suppose.

Preheat over to 350 degrees. Place on cookie sheet or pan (I sprayed mine lightly with olive oil) and 18 minutes later your cookies will be perfectly golden brown with soft centers and waiting for you to eat them.

I know your mouth is watering!


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