These cookies were sooo amazing. Not only did their shape hold really well (for a gluten free cookie) but they got rave reviews. Another SIL of mine gave my MIL a great cookie recipe one day. My MIL was determined to adapt it to a GF recipe on the first try. Well she definitely succeeded and it will now be our go to family chocoloate chip cookie recipe. While my MIL was baking these cookies, I was busy fussing with my cinnamon roll explosion (more info below). I am glad that at least one of the recipes turned out great…
Chewy Gluten Free Chocolate Chip Cookies
¾ cup tapioca flour
¼ cup millet flour
½ cup Pamela’s Baking Mix
2 t. xantham gum
1 t. baking soda
1 cup butter, softened
¾ cup packed brown sugar
¼ cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
1 t. vanilla extract
2 cups chocolate chips (I used milk chocolate)
1 cup chopped walnuts (optional)
- Preheat oven to 350 degrees F. Sift together the flours, baking soda, and xantham gum, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture.
Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10-12 minutes in the preheated oven. Edges should be golden brown.
On a side note, I wanted to share my crazy cinnamon roll experience…I was determined to make a GREAT looking and tasting cinnamon role one day. So since my kitchen doesnt get much light, I gathered up my cooking utensils and ingredients and headed over to my MIL’s house. One of my SIL’s gave me a basic/generic gluten free cinnamon roll recipe that she found on the internet. I knew I would have to re-work it many times to get it where I wanted it. So I went to work following the instructions. I started getting nervous because the recipe wasnt turning out the way I was thinking. The dough was very airy and fell apart easily. We couldn’t even roll the dough because it broke apart so badly! We figured the dough ratio was way off. It wasnt until after we had baked it that we realized the recipe called for Pamela’s bread flour (NOT Pamela’s pancake mix…which is what we used by accident!). That made sense as to why it came out more like a cake/crumble dessert. Needless to say it was still rich and yummy. My husband said it really did taste like a cinnabon with the rich frosting and all. However, it did not even resemble a cinnamon roll at all. I figured this would be one of many crash and burns for my cinnamon roll adventures. Therefore I will not be posting that recipe until I get it perfect. But I will post the after picture. I cant really say its the prettiest dessert I’ve seen, but the hub-0-meter gave it a better score in the taste department.