2010-02-25T00:00:00Z 2011-01-03T15:40:59Z SOUL DOG GLUTEN-FREE CHOCOLATE CHIP COOKIES Minnesota Farm Guide
February 25, 2010 12:00 am

1 cup canola oil

3/4 cup sugar

3/4 cup brown sugar

2 eggs

2-1/3 cups gluten-free baking mix*

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

2 cups chocolate chips

Preheat oven to 350 degrees. Grease a baking sheet; combine oil and sugar in a large bowl and beat with a mixer on medium-high speed. Add eggs, one at a time, mixing until creamy. Add vanilla. Reduce speed to low and gradually add baking mix* (recipe below), baking soda and salt. Stir in chocolate chips. Drop by level tablespoons or small ice cream scoop 2 inches apart onto baking sheet. Flatten slightly. Bake 10-12 minutes. Remove from pan and cool on wire racks. Yields 2 dozen. Soul Dog is a restaurant & bakery in Poughkeepsie, N.Y.

Gluten-free baking mix:

2-1/2 cups chickpea flour

2/3 cup cornstarch

1/4 cup sugar

3-1/2 teaspoons Xanthan gum

1-1/2 teaspoons salt

1 teaspoon cream of tartar

Combine all ingredients. Store in airtight container. Substitute this mix cup for cup for wheat flour, except in bread. Look for Xanthan gum next to the specialty flours.

Arlene Knutson, Tuttle, N.D.

Copyright 2015 Minnesota Farm Guide. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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