Showing posts with label chip. Show all posts
Showing posts with label chip. Show all posts
Saturday, April 5, 2014
My Best Gluten Free Chocolate Chip Cookie Recipes
 |
| The best gluten-free chocolate chip cookie recipes on GFG. |
It's a cool rainy Sunday here in West Hollywood. I am sipping a hot coconut milk chai to the velvet croon of Chet Baker
. And I am thinking about cookies. Not just any cookies. Gluten-free chocolate chip cookies. The best of the best. Sifting through my variations like a saxophone player in the groove of a beat. How do I like them best? That is the question. Because cookies will be baked today. And I've got a handful of chocolate chip cookie recipes to choose from. I've got choices.Maybe I'll go with a classic style, bumpy with heavenly chunks of a vegan dark chocolate bar. Or the slightly chewy-crisp favorites made with gluten-free rolled oats
from Bob's Red Mill. Wait. But then I remember my buckwheat flour chocolate chip cookies. Slightly sweet and verging on cakey. Perfect with a glass of cold vanilla rice milk. And then, to make matters even more complicated, I suddenly crave my quinoa flake cookie dough seductively studded with dark chocolate chips.Decisions. Decisions.
Read more + get the recipe >>
Saturday, March 8, 2014
Two tone chocolate chip cookies
Two tone chocolate chip cookies
Ingredients
- Butter 4 ounces
- Brown sugar 1 cup
- Vanilla essence 1 tsp
- Soda by carb 1 tsp leveled
- Eggs 2
- Flour 2 cups heaped
- White chocolate chips ½ cup
- Dark chocolate chips ½ cup
Method
- In a bowl add butter with brown sugar, soda by carb, vanilla essence, beat for 2 minutes till light and fluffy, gradually add one egg, beat well add in second egg, w=beat well, fold in fliour with chocolate chips using a cookie scoop, put cookies on a foil lined tray, bake on 180 degree c for 12 to 15 minutes.
Sunday, March 2, 2014
Crunchy Almond Butter Chocolate Chip Cookies
 |
| Crunchy almond butter cookies. |
Crunchy Almond Butter Chocolate Chip Cookies
Our latest variation on a theme- crunchy almond butter chocolate chip cookies. Why another gluten-free chocolate chip cookie recipe? There are so many reasons, Darling. In fact, where do I begin? First. The obvious. The duh. One can never have too many cookie recipes. Especially in our polite, don't want to make a fuss, look-don't-taste universe when one has to live gluten and dairy free, shunning wheat flour, cream and butter. Declining pink birthday party cupcakes and adorable custard tartlets and cream cheese on bagels and examining every ingredient label ad infinitum.
How do we survive in a culture that promotes our poison everywhere we turn?
Tuesday, January 28, 2014
Oatmeal Chocolate Chip Cookies
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups uncooked oats
1 cup chocolate chips
About 4 Dozen
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups uncooked oats
1 cup chocolate chips
1. Heat oven to 350 degrees F.
2. Beat together margarine and sugars until creamy.
3. Add eggs and vanilla; beat well
4. Add combined flour, baking soda, cinnamon, and salt; mix well.
5. Stir in Oats and Chocolate chips; mix well.
6. Drop by rounded tablespoonfuls onto ungreesed cookie sheet.
7.Bake 10-12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.
About 4 Dozen
Bar Cookies: Bake 30-35 minutes in ungreased
13x9-inch metal baking pan
posted by Taylor H.
posted by Taylor H.
Saturday, December 21, 2013
The Best Banana Chocolet chip raisin muffins
I love muffins, they are very simple to make and delicious in taste. Muffins come in all shapes and sizes and are consumed on a daily basis by millions of Americans. Muffins date back to around the 10th century in Wales, but they were a far cry from the large fruit-filled muffins of today. They were smaller, more bread-like and cooked on a griddle. Quick bread muffins were first made around the late 1700s and were baked in molds. Modern muffins nutritional value depends upon the size, the type and the ingredients baked into them.
Click here for source and to read more.
Ingredients
Directions:
- Take a large bowl and combine the flour, sugar, baking powder, baking soda & salt.
- In another bowl, combine the egg, oil, milk, mashed banana and vanilla.
- Stir into dry ingredients just until moistened.
- Fold in raisins & chocolate chips.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pans.
Hope you like my recipe...plz come back again :)
Subscribe to:
Posts (Atom)