May 15, 2011

Almost Mrs. Field's Cookies - Revisited

Gluten Free, Egg Free, Dairy Free, Soy Free, Nut Free

Original recipe:            My Alterations:
1 cup   Butter                 1  cup Earth Balance dairy free, soy free buttery spread
1 cup  Sugar                  
1  cup Fructose or Xylitol
1 cup  Brown sugar      
1  cup Organic Brown Sugar or Coconut Sugar
2 eggs                            
6  Tb Applesauce + 2 tsp Baking Powder OR 2 tsp EnerG        Gluten Free Egg Replacement Powder + 2 Tb Warm Water
1 Tb   Vanilla                   2  Tb McCormick Vanilla
2 cups Flour                  
2  cups Gluten Free Flour Mix - see recipe below
2 1/2 cups Oatmeal       
2½ cups Bob's Red Mill Gluten Free Oats (for oat free substitute quinoa flakes)
1/2  tsp   Salt                  
½ 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 free Chocolate Chips        
8 oz Hershey Candy Bar, chopped 
3 cups Chopped Nuts    

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.

Preheat oven to 375 degrees.
(If using egg replacer: Stir egg replacer into warm water and let sit 5 minutes to thicken) 
In mixer or by hand, cream butter and sugars together in a large bowl. Add applesauce and baking powder or thickened egg replacer. Mix well then add vanilla. With mixer on low add flour mix, salt, baking powder & baking soda. When combined, slowly pour in oats or quinoa flakes 1/2 cup at a time. Mix well then stir in chocolate chips. 

Using a teaspoon, drop dough onto a greased cookie sheet. Wet your hands with water and press down the center of each cookie similar to what you would do with a fork if you were making peanut butter cookies. Bake 8-10 minutes. Do not over bake. Cookies will be slightly brown around the edges when done. If you want crispier cookies let completely brown. Cool on cookie sheet for 5 minutes then remove to a cooling rack. When cool store in an air tight container. Makes 2 1/2 dozen cookies depending on the size.


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