There is a brand of gluten-free cookies called 'Tate's Bake Shop' that are amazing. I've been trying to duplicate them and.... we have success!!!! Here's the recipe all typed up. And a picture to whet your appetite.
I've made this version many times now, and all times have worked out perfectly (except the time I accidently added too much water & vanilla - they spread WAY too thin. Oops!).
They taste amazing and not at all like gluten-free cookies! Hooray! The bane of my gluten-free existence has been my inability to make good chocolate chip cookies - up until now! The recipe's below the pictures. Please enjoy!!!
Chocolate chip cookies, ready to eat!
A plate of chocolate chip cookies made in 1 Tbsp size scoops, then drizzled with chocolate were gorgeous and delicious at the GF wedding reception I put together!
A-MAZ-ING Chocolate Chip Cookies
Preheat oven to 350F. Line cookie sheets with parchment paper.
Cream the following:
½ cup butter
¼ cup +2 Tbsp. white sugar
¼ cup + 2 Tbsp. dark brown sugar
Then add and mix lightly:
½ tsp water
½ tsp vanilla
1 egg
In a separate bowl, mix together: (you want to mix gluten-free flours with xanthan gum before adding it to the wet ingredients, so you don’t get clumping)
1 cup white rice flour
¼-1/2 tsp xanthan gum (aka, heaping ¼ tsp)
½ tsp baking soda
½ tsp salt
Add dry ingredients to wet ingredients, mix.
Fold in:
1/2 - 1 cup semi-sweet chocolate chips OR 1/3-2/3 cup semi-sweet chocolate chips + 1/3 cup chopped pecans
Drop 2 Tbsp-sized scoops of cookie dough 2-inches apart onto prepared cookie sheets. Bake ~12-14 minutes until the edges AND centres of cookies are golden brown. These cookies spread out naturally, so do not flatten.
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The recipe makes about 20 cookies of this size. You can easily double the recipe.
If you want smaller cookies, drop 1 Tbsp. cookie dough onto prepared cookie sheets. Bake ~7-9 min.
Remove from oven, let cool a few minutes on pan before removing to wire rack to cool.
These freeze really well. We love to freeze them (after we've eaten several) and grab them for treats throughout the week (because they never last longer than that).
Enjoy!
Want to dress these easy cookies up for a special occasion? Drizzle with melted dark and/or white chocolate for a dazzling result!
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Place cooled cookies on a cookie sheet lined with parchment paper. Melt 1/2 cup chocolate chips (dark, milk or white works fine. I prefer dark, myself) for 30 seconds, 50% power in the microwave. Mix, repeat until the chocolate is melted. Pour into a ziploc baggie. Cut a small hold in the corner and drizzle in zig-zags over your cookies. Pop the tray in the refrigerator for 5-10 minutes until chocolate is set. Beautiful and simple! Enjoy!
Want to dress these easy cookies up for a special occasion? Drizzle with melted dark and/or white chocolate for a dazzling result!
Place cooled cookies on a cookie sheet lined with parchment paper. Melt 1/2 cup chocolate chips (dark, milk or white works fine. I prefer dark, myself) for 30 seconds, 50% power in the microwave. Mix, repeat until the chocolate is melted. Pour into a ziploc baggie. Cut a small hold in the corner and drizzle in zig-zags over your cookies. Pop the tray in the refrigerator for 5-10 minutes until chocolate is set. Beautiful and simple! Enjoy!
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