Chocolate Chip Cookies…Delish of Course

Searching for the holy grail of GF baking: home made chocolate chip cookies.  Bet you thought I was going to say some sort of bread!  That’s another post entirely.  Anyway, when I went GF 7 years ago I made a batch of chocolate chippers that were gf. They were rather sweet and didn’t taste all that great.  I keep looking for something that would approximate the real deal cookies I loved all my life.  Recipes I came across seemed to require that I buy weird vegetable shortenings or use Crisco. I draw the line at Crisco. Or they used odd flour blends and I feel it’s just not worth it to me to add another flour mixture just for one cookie recipe.  So I had not made chippers in years.  Missed them….desperately.  Store ones I tried were small, hard, drab in flavor and incredibly pricey. Until I went to King Arthur’s website and looked in their cookie recipes.  There it was: cookies made with the same flour blend I use and made with butter, one of my few chosen shortenings.  Glowing reviews and advice; said to make them and refrigerate a day or better yet, freeze them formed and ready to bake in a few minutes.  Comments about how much they are like Tollhouse cookies, great texture and flavor.  Bingo, this seemed so hopeful. So…Less than a week later I made up a batch; Goal scored; perfect brown sugar nutty flavor and texture; not too hard or too soft. I am a happy chocolate chip cookie lover at last!

spicy-tomato-jam-005

I put some in my cookie jar, closed it tightly and 4 days later those cookies (what remains) are still delicious. That is pretty long for a gluten free baked good. By the fifth afternoon my last cookie in there was getting soft so suggest not holding them for more than 4 days in a jar. I love that they can be frozen ready to bake in like 12 minutes.

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chocolate chip cookies on rack

This is my go to chocolate chip cookie recipe; none other will do. I love that I can freeze them ready to bake and in 12 minutes I have warm fresh gooey cookies!

So, if you are still looking for a great gf chocolate chip cookie look no further: http://www.kingarthurflour.com/recipes/gluten-free-chocolate-chip-cookies-recipe.  Enjoy!

Originally published in 2016.

Chocolate Chip Pumpkin Muffins

Pumpkin makes homemade baked goods even better tasting. A few days ago I made a batch of pumpkin muffins; they turned out nice.  I did the upgrade version: mini chocolate chips and chopped walnuts.  Really amazing flavors and great texture in the resulting muffins!

This recipe is my version using the banana muffin recipe from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics as my jump off place.  They are easy to make, perfect in texture and totally yummy. I used coconut palm sugar; low on the hypoglycemic scale which is great for me.  I do love to sprinkle the raw muffins with chunky sugar before baking.  I sprinkled them this time with oatmeal but I do love to use coarse sugar too.

I freeze any I won’t eat in 2 days; in a Ziplock freezer bag.  They make perfect snacks. My grandson loves them as much as I do. Enjoy!

chocolate-chip-pumpkin-muffins-011

Pumpkin Chocolate Chip Muffins (14 muffins)

2 cups brown rice flour mix (see below)

2/3 c granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

½ tsp. ginger

¼ tsp nutmeg

1 c packed canned pumpkin

½ cup mini chocolate chips

½ cup chopped walnuts

2 lg eggs beaten

½ c milk, 1 or 2 percent plus 2 extra tbsp. if you use the palm sugar

½ c canola oil

Heat oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 12-14 muffins depending on how large you want them.

Mix all dry ingredients in bowl of stand mixer or big bowl. Add nuts and then pumpkin puree, stirring into the dry ingredients. Combine milk and oil, beat in eggs.  Add liquids to big bowl; stir until fully blended.

Fill muffin pans 2/3 full.  Bake 22-23 min until golden brown. Do not over bake or they get dry.  I baked these on the convection setting of my new range; done in 17 minutes. Rest for five minutes and then remove from the pans using a fork, cool on a rack. Freezes well for up to 3 weeks.

Brown Rice Flour Mix mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Originally published in 2016; minor updates to recipe as to using a convection oven.

 

Chocolate Chip Banana Muffins With a Surprise Inside!

A few years ago I combined my chocolate chip muffins with my classic banana nut muffins to create a lovely sweet snack.  When I made a batch of them yesterday I decided to move the streusel from the top to the insides of each muffin because so often bits of the topping can come off especially after they have been frozen. I thought that this way it is safely trapped inside the muffin for a sweet surprise.

Success: they are perfect in texture, moisture and totally yummy with that bit of streusel filling that goes so well with the chocolate chips.  I left out my usual half cup of chopped walnuts; add some if you like…I was out of walnuts and wanted to keep it a bit simpler.

 

I don’t include a picture of the inside of a muffin as it really doesn’t photograph the filling very much; just bite into one and you will know it is there.

muffins, stuffed big pix

Chocolate Chip Banana Muffins

2 cups brown rice flour mix (see below)

2/3 c granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

3/4 to 1 c packed ripe mashed banana

¼ cup mini chocolate chips and ¼ cup dark chocolate chips (or any combo of chips that adds up to 1/2 cup total)

2 lg eggs beaten

½ c milk plus 2 tbsp extra if you use coconut sugar, 1 or 2 percent

½ c canola oil

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Filling

½ cup old fashioned oats

¼ cup brown sugar

2 tbsp. hemp hearts or almond flour (I used hemp hearts this time; awesome!)

½ tsp. cinnamon

2 tbsp. butter

Mix filling dry ingredients, rub butter in with your fingertips.

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Muffin directions:

Heat oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes about 14 or 15 muffins.

Mix all dry ingredients in bowl of stand mixer or big bowl.

Add bananas; stir to coat them with dry mix, then add the chocolate and stir briefly.

Combine milk and oil.  Add liquids and the two eggs to bowl. Stir on low until well blended.

Fill muffin pans 1/3 full.  Sprinkle with filling and top with another glop of batter to fill the pan about 2/3 to 3/4 full.  It doesn’t have to look perfect; the batter will rise and swallow up the streusel into the heart of the muffin.  I had a bit of filling left over so I sprinkled it on top of half the muffins. That looked great too!

Bake 20-22 min until golden brown. Do not overbake or they get dry.  Remove from oven and let cool 5-6 min before gently turning them out from the pans to cool on a rack. I use a butter knife to release them by running it around the edge once before tipping them out. They freeze well for up to 3 weeks.  They keep in my ceramic muffin/cookie jar for a few days.   muffins, stuffed, baked

Brown Rice Flour Mix   *same as King Arthur’s GF flour blend
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Note: This muffin recipe is my third generation version of the banana muffins from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics.

Chocolate Chippers that Please Everyone!

If you are searching for the holy grail of GF cooking: chocolate chip cookies, search no further.  Bet you thought I was going to say some sort of bread!  That’s another post entirely.  Anyway, when I went GF 5 years ago I made a batch of chocolate chippers that were gf. They were rather sweet and didn’t taste all that great.  I didn’t give up, I keep looking.  Recipes seemed to require that I buy weird vegetable shortening or use Crisco.  Or they used odd flours and just not worth it to me to add another flour mixture just for one cookie.  So I had not made them in over 3 years.  Missed them….desperately.  Store ones are small, hard, drab in flavor and incredibly pricy.

So one day I went to King Arthur’s website and looked in their cookie recipes.  There it was: cookies made with the same flour blend I use and made with butter, one of my few chosen shortenings.  Why the heck didn’t I look there a year ago?  Probably because I didn’t realize they had many gf recipes until that summer when I asked and was directed to their cache of gluten free baked treats. I went to the comments as they can be telling as to the truth of whether a recipe is worth actually making.  Glowing reviews and advice; make them and refrigerate a day or better yet, freeze them formed and ready to bake in a few minutes.  Words about how much they are like Tollhouse cookies, great texture and flavor.  Bingo, this seemed so hopeful.

Less than a week later I made up a batch; 2/3 with walnuts and 1/3 nut free for my nut hating friends.  Froze them all on trays and then into freezer bags except one tray to bake.  Made those and tested them on my friend Josh who came to supper.  Goal scored; perfect brown sugar nutty flavor and texture; not too hard or too soft.

spicy-tomato-jam-005

I put some in my cookie jar, closed it tightly and 4 days later those cookies (what remains) are still delicious. That is pretty long for a gluten free baked good. By the fifth afternoon my last cookie in there was getting soft so suggest not holding them for more than 4 days in a jar. I love that they can be frozen ready to bake in like 12 minutes.  If I have time I let them defrost on the cookie baking sheet before they go in the oven so they spread out nice and thin.I have made a couple batches since then, always bakes up so scrumptious. Cookie perfection!

2018 Update: for my batch today I swapped out 1/4 cup butter for 2 Tbsp. softened cream cheese, used only 3/4 cup brown sugar, and I added 1/4 cup golden flax meal and 1/2 cup old fashioned oats. Plus I used a bit less than the full 2 cups of chocolate chips; 1 3/4 cups is good. I used pecans instead of walnuts. I formed and then chilled them really well in my freezer on a parchment lined sheet pan as many comments on the King Arthur site said they were best if not made right away; well chilled and rested makes for the best flavor and texture.   They were a bit taller than last batch, not quite as crisp; more cakey and the flavor was great. The cream cheese and oats make them a bit less oily/greasy and less sugar makes my blood sugar better.  I prefer slightly less sweet than most recipes.

So, if you are still looking for a great gf chocolate chip cookie look no further: http://www.kingarthurflour.com/recipes/gluten-free-chocolate-chip-cookies-recipe.  Enjoy!

Originally published on my blog, September 2016.  A few minor changes.

Chocolate Chip Cookie Perfection

Searching for the holy grail of GF cooking: chocolate chip cookies.  Bet you thought I was going to say some sort of bread!  That’s another post entirely.  Anyway, when I went GF 4.5 years ago I made a batch of chocolate chippers that were gf. They were rather sweet and didn’t taste all that great.  I didn’t give up, I keep looking.  Recipes seemed to require that I buy weird vegetable shortening or use Crisco.  Or they used odd flours and just not worth it to me to add another flour mixture just for one cookie.  So I had not made them in 3 years.  Missed them….desperately.  Store ones are small, hard, drab in flavor and incredibly pricy.

So about a year ago I went to King Arthur’s website and looked in their cookie recipes.  There it was: cookies made with the same flour blend I use and made with butter, one of my few chosen shortenings.  Why the heck didn’t I look there a year ago?  Probably because I didn’t realize they had many gf recipes until that summer when I asked and was directed to their cache of gluten free baked treats. I went to the comments as they can be telling as to the truth of whether a recipe is worth actually making.  Glowing reviews and advice; make them and refrigerate a day or better yet, freeze them formed and ready to bake in a few minutes.  Words about how much they are like Tollhouse cookies, great texture and flavor.  Bingo, this seemed so hopeful.

Less than a week later I made up a batch; 2/3 with walnuts and 1/3 nut free for my nut hating friends.  Froze them all on trays and then into freezer bags except one tray to bake.  Made those and tested them on my friend Josh who came to supper.  Goal scored; perfect brown sugar nutty flavor and texture; not too hard or too soft.

spicy-tomato-jam-005

I put some in my cookie jar, closed it tightly and 4 days later those cookies (what remains) are still delicious. That is pretty long for a gluten free baked good. By the fifth afternoon my last cookie in there was getting soft so suggest not holding them for more than 4 days in a jar. I love that they can be frozen ready to bake in like 12 minutes.  If I have time I let them defrost on the cookie baking sheet before they go in the oven so they spread out nice and thin.

I have made a couple batches since then, always bakes up so scrumptious. Cookie perfection!

So, if you are still looking for a great gf chocolate chip cookie look no further: http://www.kingarthurflour.com/recipes/gluten-free-chocolate-chip-cookies-recipe.  Enjoy!

Originally published on my blog one year ago, September 2016.  A few minor changes.