Gluten-Free Double Chocolate Chip Cookies

I originally found this recipe to make as a Christmas gift for one of my friends since she tends to avoid wheat gluten.

Its always been hit and miss for me when it comes to gluten-free cookies, but I think these were really delicious and worth it!

I found the original recipe here.  The only changes that were made to it, were I used dark chocolate chips instead of milk, and when they were made my friend used three large eggs instead of two jumbo.

Final Product

Double Chocolate Chip Cookies-in-a-Jar
By: Nicole @ Gluten-Free on a Shoestring.com
Recipe type: Cookies
Prep time:  10 mins
Cook time:  10 mins
Total time:  20 mins
Serves: 24
Gluten-free double chocolate chip cookies
Ingredients
  • 2 cups (280 grams) all-purpose gluten-free flour (I use Better Batter)
  • 1 teaspoon xanthan gum (omit if using Better Batter)
  • ⅔ cup (80 grams) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ cups (300 grams) granulated sugar
  • 8 ounces semi-sweet chocolate chips
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 extra-large eggs at room temperature, lightly beaten
Instructions
  1. Preheat your oven to 325 degrees F.
  2. In a large bowl, place flour, xanthan gum, cocoa powder, baking soda, salt and sugar, and whisk to combine well. Place the chocolate chips in a small bowl and toss with 2 tablespoons of the dry ingredients and set the bowl aside.
  3. Add the butter, vanilla and eggs to the dry ingredients, mixing after each ingredient until the dough comes together. Add the chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout the dough.
  4. Drop the dough by rounded tablespoons on nonstick rimmed baking sheets about 1 inch apart. Place the baking sheet in the freezer for 10 to 15 minutes until firm.
  5. Place in the center of the preheated oven and bake until just set, about 10 minutes. Remove from the oven and allow to cool on the baking sheet until almost entirely cool and solid. Transfer to a rimmed baking sheet to cool completely.
Notes
To make cookies-in-a-jar, into a 1 liter (or 1 quart) mason jar, layer in first the flour, xanthan gum, baking soda, and salt, then the cocoa powder, followed by the sugar and, finally, the chips. After each layer, tap the jar on the counter to help the ingredients settle into an even, compact layer. On a hang tag, write out the instructions for the recipient to make the cookies
Ingredients
Let me know how yours turn out!
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Sunrise Potatoes

Every Christmas my family goes to my Grandma’s house after opening a few presents at my house.  We do presents and brunch at my Grandma’s.  Every year we always have the same egg casserole for brunch.  I’ve never been a big fan of it, but we make it anyway.  Oddly enough I’m also the one who ends up making it….huh…

Well I though that it was time for a change, and this year I wanted to try something I had seen of Pinterest a while back.  They are called Sunrise Potatoes.  The original pin lead me back to Our Best Bites.  I thought they looked tasty.

I made them for Christmas morning. They were a hit! Everybody said they were really good! And they were really simple to make! The best part was, the potato that i scooped out was used later that day for the Mashed Potatoes at dinner.  No waste!

You know they look tasty….go to the original sight and give them a try.

egg-stuffed-baked-potato

Peppermint Cookie Fudge

I haven’t posted much food on here.  So I think now is a good time to start doing that.

Now, 4-H is all about health…it is one of the Hs after all.  Every once in awhile it likes to branch out into something unhealthy and tasty.

This was sent to me in an email by one of my friends…and all it said to go along with it was  “please.”

How could I say no to that!

I haven’t made this myself yet, but the ingredients look tasty, so what can go wrong?

Here is a link for the Peppermint-Cookie-Fudge!

Peppermint Cookie Fudge

 

Let me know how yours turns out!

Gluten-Free Cooking

Gluten-Free cooking and baking has become pretty popular.  Mostly for health reasons.  There seems to have been an upswing in gluten allergies and gluten-intolerance. That is no reason for 4-H not to adapt.  I think 4-Hers should start looking at alternative diets.  Not diets to help you lose weight, but diets to improve health.

After all….that is what one of the Hs stands for.

Marathon County 4-H is looking for some suggestions as to what some good, healthy, tasty gluten-free recipes might be.

There is a lot of negative stigma around Gluten-free, and we want to show that its really not bad at all.

Submit your recipes to marathoncounty4hwi@gmail.com

Thanks!Gluten Free Foods