I chose
this recipe as my very first recipe on this blog because it's winter.
It's cold and chocolate chip cookies are hot out of the oven so it warms
you up. Also who doesn't like a good chocolate chip cookie?! These
cookies are moist, fluffy, gluten free, and they melt in your mouth! Bet
you'll love them!
This is a gluten free chocolate chip cookie recipe. First, grab all your ingredients, which are...
* 2 sticks unsalted butter
*2 cups and 2 tablespoons all purpose gluten free rice flour blend
*1/4 cup cornstarch
*1 teaspoon xanthan gum
*1 teaspoon salt
*1 teaspoon baking soda
*1/4 cup dextrose (corn sugar) or 1/4 cup sugar
* 1 1/4 cups light brown sugar
*1 whole egg
*1 egg yolk
*2 tablespoons lactose free whole milk
*1 1/2 teaspoons vanilla extract
*12 ounces semisweet chocolate chips
First, melt the butter in saucepan on low heat. Once the butter has melted put it into a bowl.
In another bowl sift together all purpose gluten free rice flour blend, corn starch, xanthan gum, salt, and baking soda. That is the flour mixture. Set aside
Add both brown sugar and dextrose (or sugar) to the bowl with the melted butter. Using electric mixer, cream together sugars with melted butter on medium speed for one minute. Add the whole egg, egg yolk, whole milk, and vanilla extract and mix until well combined. Slowly incorporate flour mixture until combined. Add the chocolate chips. Stir until combined.
Chill the dough in refrigerator until firm, approximately 1 hour.
Preheat the oven to 375 degrees F.
Shape the dough into balls and place on baking sheets, 6 cookies per sheet. Bake for 7-9 minutes. Let cookies cool for 2 minutes. Store cooked cookies in an airtight container. Then you're finished!
I love mine dipped in milk!
YUM!
I found out I was fructose intolerant in 2nd grade. Everday after lunch I went to the school nurse with headaches and stomach cramps. Also when I got home from school I was depressed and tired. My symptons were always after lunch so we thought it was food related. My mom made me a doctors appointment.
The doctor said I had to have a blood test for gluten intolerance and a hydrogen test (breath test) for fructose intolerance. So I had to go on a chicken and rice diet 48 hours before the hydrogen test. I couldn't eat the morning of the test. On the way to the doctor's office I saw a Mc Donalds and there was a poster of a double cheeseburger and I was so hungry! It wasn't fair! When we got there I had to drink a nasty drink. After that I had to blow into a bag. I think they smelled it...
Turns out I was fructose AND lactose intolerant. The gluten test was unreadable. The doctor put me on the low FODMAP elimination diet to see what foods harmed me. FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. Wow! That was hard to type. These names represent types of sugars or carbs found in foods that may harm people with sensitivities.
So now we know what foods are BAD and that I can't have a lot of wheat or else I get a headache. I also CAN'T have high fructose corn syrup and too much sugar. We live and cook by the rules. HEALTHY!
Hi! My name is Sydney. I'm 9 years old. My dream since I was probably about 5 was to have my own bakery and be a baker. I love to cook! I love looking up recipes on the web and testing them with my mom! But I cook on my own too. My sister is only 4 and she never eats eggs unless I cook them.
In 2013 I was diagnosed with fructose intolerance, lactose intolerance, and I couldn't really have anything with wheat in it. So we had to find a way for me to cook without getting stomach cramps and headaches. Now my family makes a lot of homemade things because I can't have a lot of processed foods.
Now that I have a blog I'll share all my amazing recipes and things I learn along the way with you! Hope you enjoy!
