And the subject is...the perfect chocolate chip cookie. And it's gluten-free. See my take on it over here, with links to a real pastry artist's books and site.
I'll be packing up a box of these for bevhale today.
1/2 cup butter, softened 1/2 cup white sugar (scant) 1/2 cup brown sugar (scant) 3 tablespoons real maple syrup (or agave) 1 egg
1 cup (scant) dried cherries 1 cup GF chocolate chips 1 cup GF oats (optional but delicious)
Directions Preheat oven to 350 degrees F (175 degrees C). Stir together the GF flours with a whisk. Stir in the baking powder, baking soda, and cinnamon and set aside. Cream the butter, add the sugar, and cream again until fluffy. Beat in the egg and syrup. Gradually blend in the dry ingredients until just mixed. Stir in the cherries, chocolate chips, and oats.
Bake on an ungreased cookie sheet about 8 minutes, depending on the size of the cookie(I make mine a little smaller than golf balls).
Hhhuuuuuuummmmm...I don't think I've tried one of these. Is it a soft cookie or a crisp cookie, at this size? I'm always looking for smaller cookies. This recipe I have is great, but it's a big cookie if you want a soft center.
Nope, I haven't made them for you because I kept putting non-GF oats in them! I adapted it based on a gluten-full maple cookie recipe that came out nice and moist because of the syrup, I think, converted it to GF and then added stuff I like.
I make these cookies pretty small, smaller than golf balls, and they're soft and moist. Just don't overbake.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif){kind=small}
no subject
(as you can probably see, I tend to be sloppy in my measurements)
1/2 cup sorghum flour
1/2 cup sweet rice flour
3 Tb teff flour (approx)
1 cup tapioca starch minus 3 Tb (approx)
1/4 teaspoon, generous, xanthum gum
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup butter, softened
1/2 cup white sugar (scant)
1/2 cup brown sugar (scant)
3 tablespoons real maple syrup (or agave)
1 egg
1 cup (scant) dried cherries
1 cup GF chocolate chips
1 cup GF oats (optional but delicious)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Stir together the GF flours with a whisk.
Stir in the baking powder, baking soda, and cinnamon and set aside.
Cream the butter, add the sugar, and cream again until fluffy.
Beat in the egg and syrup.
Gradually blend in the dry ingredients until just mixed.
Stir in the cherries, chocolate chips, and oats.
Bake on an ungreased cookie sheet about 8 minutes, depending on the size of the cookie(I make mine a little smaller than golf balls).
no subject
no subject
I make these cookies pretty small, smaller than golf balls, and they're soft and moist. Just don't overbake.
no subject
no subject
Have you got a link to Tonya's brownie muffin bites?
no subject
no subject
Sounds like me can de-stick them in the microwave, maybe, the second or third day?
I have all this lovely cocoa, too. I wonder how much sweet brown rice I have....