I love chocolate chip cookies. I cannot say that enough. Here is my favorite recipe converted to gluten-free. I pack it with three kinds of chocolate and add a hint of maple which I started using decades ago. It really gives a lovely undertone that only maple can bring. People have said that it’s even better than the gluten version. Well, OKAY!
Preheat oven to 375° before putting cookies in the oven.
2 1/4 cups Brown Rice Flour Mix (see below)
1 1/4 teaspoon xanthan gum
1 1/2 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup oatmeal
1 cup organic vegetable shortening or softened unsalted butter*
1 1/4 cup granulated sugar
1/4 cup packed brown sugar
2 teaspoons maple extract or 1 Tbsp maple syrup
1 teaspoon vanilla extract
2 large eggs
1 1/2 cup white chocolate chips
1 1/2 cup milk chocolate chips
1 1/2 cup dark chocolate chips
1 cup chopped nut if desired
Combine flour mix, baking soda, baking powder, xanthan gum and salt in small bowl. On medium-high beat shortening, granulated sugar, brown sugar, maple extract and vanilla extract in mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Lower the mixer speed and gradually pour in flour mixture. Now add oatmeal and chips.
- To bake tomorrow: Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours (this helps make a fuller cookie). When ready, let dough sit at room temperature just until it is soft enough to scoop. Spray the pan lightly with cooking spray. Scoop, level and drop cookie dough by standard spring-release 3/4 oz scooper (spring-release is the best) onto baking sheets, 2-3 inches apart. slightly flatten with your fingers.
- To bake today (shortcut): Spray the pan lightly with cooking spray. Scoop, level and drop cookie dough by standard spring-release 3/4 oz scooper (spring-release is the best) onto baking sheets, 2-3 inches apart. slightly flatten with your fingers. Now put the pan in the freezer for at least 15 minutes before baking. If you have more than one pan you can rotate them in and out faster.
Bake the sheet in the middle of the oven for 14 minutes or until tops aren’t glistening. (It’s best to bake one sheet at a time. Baking times vary from oven to oven.) Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
*I prefer organic vegetable shortening instead of butter. It’s healthy (unlike the old shortenings) and doesn’t make the cookies spread out and flatten as much.
Pumpkin Spice Chocolate Chip Cookies: Add 1 1/4 tablespoon pumpkin spice and reduce maple extract to 1 teaspoon (maple syrup to 2 tsp).
BROWN RICE FLOUR MIX (Increase amounts proportionally as desired)
Brown Rice flour (extra fine) 2 cups
Potato Starch (not potato flour) 2/3 cup
Tapioca Flour 1/3 cup
by Chef Robert Teddy