May 12, 2010

Almost Mrs. Fields Gluten Free Cookies

These cookies are not low fat or low sugar.  But if you have been wanting a great chocolate chip cookie you will love these!!  I adapted the recipe from a cookbook I bought years ago called, "Women's Circle Home Cooking." Below is the original recipe on the left. The ingredients I used  is in blue to show you how I altered the recipe.

1 cup   Butter                   1  cup        Earth Balance gluten free, dairy free, nut free, soy free,  Natural Buttery Spread
1 cup  Sugar                     1  cup       Fructose or Xylitol
1 cup  Brown sugar         1  cup       Coconut Sugar
2         Eggs                        2               Organic free range Eggs
1 Tb   Vanilla                    1 1/2 Tb     McCormick Vanilla
2 cups Flour                     2 cups      Gluten Free Flour Mix - see recipe below
2 1/2 cups Oatmeal        
2 1/2 cups Bob's Red Mill Gluten Free Oats or Quinoa Flakes
1/2  tsp   Salt                     1/2 tsp      Sea Salt
1 tsp   Baking Powder    2   tsp         Rumford Aluminum-Free Baking Powder
                1 tsp   Baking Soda         1   tsp         Arm & Hammer Pure Baking Soda
12 oz Chocolate Chips  10 oz Enjoy Life (gluten free, dairy, nut, egg, soy free) Chocolate Chips or Ghiradelli dark chocolate chips
1 Hershey's Chocolate Bar I omit this
3 cups Chopped nuts     I omit these

Gluten Free Rice Flour Mix:
Mix together 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup potato starch, and 1 Tb xanthan gum. 

In mixer or by hand, cream butter and sugars together; add eggs and vanilla. Mix well. With mixer on low add flour mix, salt, baking powder & baking soda. When combined slowly pour in oats. Mix well then stir in chips. Preheat oven to 375. Drop dough onto greased cookie sheet and bake for about 8 minutes. Do not over bake. Cookies will be slightly brown around the edges. If you want crisper cookies let completely brown. Cool on wire racks and store in an air tight container.


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