Hi there! How are you?? I've had an incredibly busy summer! We've enjoyed lots of wonderful experiences. We went camping and I LIKED it! Yay! And then I volunteered to teach some of the third graders at VBA! I've found that I really have a heart for kids and plan on working with them much more! I really enjoy them and am so excited for God to use me in these little people's lives!
No matter how many different chocolate chip cookie recipes I try this one is always my favorite! I've posted it before but it bears repeating. Original recipe was found on the food network and has been passed around and changed a bit between my friends and I. This is the winning version.
Gluten Free Chocolate Chip Cookies:
Prehead oven to 375 degrees.
8 oz butter
2 c rice flour~ I use the finely grained thai rice flour found at asian supermarkets
1/4 c cornstarch
2 T tapioca flour
1 t xanthan gum
1 t salt
1 t baking soda
1/4 c sugar- I used evaporated cane juice which is organic sugar
1 1/4 c brown sugar- firmly packed
1 1/2 tsp good vanilla
1 egg + 1 yolk
2 c chocolate chips
Combine rice flour, cornstarch, tapioca flour, xanthan gum, salt, and baking soda in a medium sized bowl.
Cream sugars and butter together slowly pouring in the vanilla as it's creaming. Then add the eggs. Mix until combined.
Slowly add your flour mixture and mix until incorporated.
fold in chocolate chips.
Place into the refrigerator for 1/2 hour.
Take out of the fridge and roll into 1 inch balls. Bake on a cookie sheet lined with parchment paper or silpat liners for 8 minutes at 375 degrees.
For ice cream sandwiches:
After allowing the chocolate chip cookies to cool, place into the freezer for about an hour. Once the cookies have frozen, place your favorite gluten free vanilla ice cream between 2 cookies. Refreeze until ready to eat!!