AMERICA'S CLASSIC CHOCOLATE CHIP COOKIE IS NOW GLUTEN-FREE
One of my favorite memories from growing up is making cookies with my grandma. Nearly every time I spent the day at Grandma and Grandpa’s house, we would mix up a bowl or two to bake and then enjoy while we spent hours playing card games like Crazy Eights, Go-Fish, or Rummy.
Grandma’s go-to-recipe was from the bag of the American classic Nestle Toll House Chocolate Chip Cookies. Sometimes we would make the whole batch according to that recipe. But most of the time, it was Grandma’s tradition to divide the cookie dough in half right before adding the few final ingredients that determined her variations.
We would make half of the dough as the recipe suggested for chocolate chip cookies. And we always made the other half of the dough into oatmeal and raisin cookies. When grandma felt fancy, she’d combine a little milk and butter with confectioners’ sugar to drizzle on top of the raisin oatmeal cookies.
Once I was out on my own, I started getting a little more creative in the varieties to make based on the “Original” recipe. Cranberry, Macadamia Nut, and White Chocolate Cookies, and Cranberry Oatmeal & White Chocolate Chip Cookies quickly became two new favorites when I wanted to splurge.
After being diagnosed with celiac disease, of course, I tried replacing the original recipe’s wheat-based flour with a gluten-free cup for cup flour but no matter what variety of cookies I made, they didn’t taste the same. Some cup-for-cups came very close, but none reminded me of the great cookies I’d eaten when I was a kid.
The recipe changed for the better after I came up with my Gluten-Free Cake Flour Blend. Using my blend makes each cookie variety with the right amount of chewiness and crunch. There’s no grainy aftertaste in my mouth and no funny taste.
I hope you’ll enjoy these gluten-free re-takes on Grandma’s, America’s classic chocolate chip cookie recipe. Enjoy!
Gluten-Free Re-Takes on (Grandma’s), America’s Classic Chocolate Chip Cookie
For the Cookie Dough Base
For Toll House Style Chocolate Chip Cookies (95 Calories/1 Cookie)
For Cranberry, Macadamia Nut, and White Chocolate Cookies (89 Calories/1 Cookie)
- Preheat oven to 375ºF for the Toll House Style Chocolate Chip Cookies or
- Preheat oven to 350ºF for the other variety of cookies.
- Combine the GFD-Gluten-Free Cake Flour Blend, baking soda, salt, and Xanthan gum in a small bowl, whisk together.
- Beat butter, granulated sugar, brown sugar, and vanilla extract in a large bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually add the flour mixture, stirring until the all the flour is thoroughly mixed.
- Stir in the remaining ingredients based on the cookie version you are making.
- Use a cookie scoop measure (approximately 1-rounded tablespoon), drop onto parchment paper placed on baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes and then transfer to wire racks to cool completely.
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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