chocolate chip — Housewife's Whimsy

These are the most amazing Chocolate Chip cookies you will ever taste. Alex actually prefers them to regular chocolate chip cookies when they are fresh out of the oven. They don’t have that heavy feel you normally get after eating a cookie too! These are from my favorite gluten free cookbook – Gluten Free on a Shoestring by Nicole Hunn. I absolutely love her book and suggest you go pick up a copy if you eat gluten free.I’ve made these cookies several times and each time they just seem to get better and better. The key to these cookies is refrigerating them for about 10 minutes before you cook them. If you do this they spread out like regular chocolate chippers. I’ve also refrigerated the batter overnight. I don’t prefer to do this though. The cookies tend to hold their mounded shape if you do this and don’t spread as much.

I’ve baked these both as written and as a half batch. They both turn out equally as well. Just make sure that you let them sit for 10 minutes before baking so that the gluten free flour has time to absorb the liquid in the batter.

Gluten Free Chocolate Chip Cookies:8 Tablespoons Unsalted Butter¾ Cup Sugar¾ Cup Brown Sugar2 Eggs1 Tablespoon Vanilla2 ¼ Cup Gluten Free Flour1 ¼ Teaspoon Xanthan Gum½ Teaspoon Salt1 Teaspoon Baking SodaChocolate ChipsPreheat the oven to 350, and line two baking sheets with Silpat liners or parchment paper.

In the bowl of a stand mixer combine the butter and sugars until light and fluffy.Add the eggs, vanilla, salt and baking soda. Stir until combined.Stir in the xanthan gum and gluten free flour, stir until well combined and slightly elastic. Add the chocolate chips

Let the batter sit for 10 minutes.Drop scoopfuls of cookie dough onto the prepared sheet. Stick the sheets in the refrigerator for 10 minutes.

Bake for 7-10 minutes or until the edges are starting to brown slightly. Remove the pan from the oven and let sit for 5 minutes before moving the cookies to a cooling rack.

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Source: Gluten Free on a Shoestring – Nicole Hunn

Since I went gluten free pancakes have been one thing I haven’t eaten. Alex and I love to make elaborate breakfasts about once a month on Saturdays so I knew I had to find a gf recipe for pancakes. This recipe is based on one off the box of the King Arthur Flour: Gluten Free Baking Mix box. They (thankfully) have a whole host of recipes on the back and when I finished the box of baking mix I cut out the recipes. I have used both the KAF mix and my own gf mix to make these, both worked well.I didn’t really care for the recipe as they had it written so I changed a couple of things and now I’m pretty happy with the results. Make sure you let the batter sit for about 10 minutes. This allows the flour to absorb the moisture in the batter and keeps it from being lumpy. If you don’t like chocolate chip pancakes you can feel free to leave them out. One alternative is to add cinnamon instead; this is a favorite of Alex’s.

These pancakes are of course a slightly different consistency than their glutened counterparts. But I have found that they taste amazing when you first make them and they store very well. The reheated pancakes can have a odd texture if you reheat them too long though, so just be very careful if you go to do that and reheat in small increments.

Gluten Free Chocolate Chip Pancakes:1 Cup Gluten Free Flour1 Tablespoon Sugar½ Teaspoon Xanthan Gum1 Egg1 Tablespoon melted Coconut Oil¾ Cup Milk½ Teaspoon VanillaChocolate Chips (optional)