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ALTON BROWN’S GLUTEN-FREE CHOCOLATE CHIP COOKIES
This recipe by Alton Brown has frequently been mentioned to us by those in the gluten-free community as being one of the best chocolate chip cookie recipes out there, never mind they are gluten-free! So of course we had to test it for all of our gluten-free Blender Babes out there! Our lovely Recipe Tester Cindy LOVES to bake, using her Blendtec as a mixer since she has both the Fourside and Wildside Jar. If you have just a Fourside jar, pour the wet ingredients into a mixing bowl with the dry ingredients to incorporate by hand the way you do with a Vitamix.
If you are also egg free and dairy-free, you can modify this recipe with an egg substitute & use 1/2 the amount of coconut milk (1 tablespoon) instead of the whole milk. Also if you have a scale use it, as the dry measurements are slightly different than the weight measurements. The recipe makes a large chocolate chip cookie, we like to place ice cream in the middle for a chocolate chip cookie sandwich, but we also enjoy making these smaller cookies – perfect as a sweet scooby snack!
- 8 ounces unsalted butter
- 11 ounces brown rice flour** approximately 2 cups
- 1 1/4 ounces cornstarch approximately 1/4 cup
- 1/2 ounce tapioca flour approximately 2 tablespoons
- 1 teaspoon xanthan gum
- 1 teaspoon celtic salt
- 1 teaspoon baking soda
- 2 ounces sugar preferably raw sugar, approximately 1/4 cup
- 10 ounces light brown sugar approximately 1 1/4 cups
- 1 whole egg
- 1 egg yolk
- 2 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
Preheat oven to 375°F (190°C).
For Blendtec and Vitamix: To 64-ounce jar add rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda and PULSE 3 to 5 times to sift.
For Vitamix: Pour into a large mixing bowl
Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the Blendtec Wildside jar or Vitamix 64oz jar.
Add both of the sugars to the jar with the butter and blend on speed 2 for 1 minute.
Add the whole egg, egg yolk, milk and vanilla extract and secure lid.
For Blendtec: Press the BATTERS Button
For Vitamix: Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 20 seconds or until well blended.
Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough
Drop 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking.
Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely.
Store cooked cookies in an airtight container.
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! 🙂 Tag @BlenderBabes & #BlenderBabes
Try adding walnut pieces as well as the chocolate chips for variety. 🙂
HEALTH BENEFITS & FUN FACTS
As more and more people are recognizing they have gluten allergies (aka celiac disease – becoming seriously ill from gluten) or a gluten intolerance (gluten gives you icky side effects for a few days), people are constantly asking us for the best gluten free recipes. Luckily for us and our recipe testers, gluten free baking has come a long way from the hockey pucks that people use to end up with when trying new gluten free recipes several years ago (YAY!) We found this amazing recipes & tips for gluten free baking and are slowly testing how to make them in our blender!