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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 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!