Saturday, March 22, 2014

Gluten-Free Super Crispy Chocolate Pecan Cookies

 My tummy has been giving me a lot of trouble and I notice it is every time I eat bread or baked goods with wheat.  I believe I have a Gluten Intolerance problem.  I have decided to go Gluten Free and I have notice a significant difference in the way I feel.

You will be seeing a lot of Gluten Free baking as well as conventional baking for friends and family, so stay tune for more!  Baking this way is a whole new mind-set for me and I will be learning a new way of baking/cooking.  I feel so good that I know it is imperative that I bake and cook this way.

By the way these cookies are absolutely delicious, super crispy and delightfully chewy.  They are great with a cold glass of Almond Milk.

Gluten-Free Crispy Chocolate Pecan Cookies
source:  Mama's Oven
Preheat oven to 350 degrees
2 Cookies Sheets lined with parchment or silpat
Space cookies apart, they do spread significantly

Wet Ingredients:
2 sticks unsalted room temperature butter (soften)
1 cup brown sugar
1/2 cup granulated sugar
1 room temperature egg
1 tsp. vanilla extract

Dry Ingredients:
1 1/2 cups oat flour (Gluten Free)
1 cup Bob Mills Gluten Free Baking Mix
1/4 cup ground flax seeds
1 tsp. baking soda
pinch salt

Add Ins:
1/2 cup chopped pecans
1 1/2 cups gluten free chocolate chips

Cream butter with sugar until light and fluffy.  Ad egg and extract continue to beat.  

In a a bowl add all dry ingredients and whisk to lighten flours.  Slowly add to cream mixture and continue to beat in mixer.  Add your pecan and chips and beat to incorporate.  You can not over beat the dough there is no gluten.  

Form dough into golf size balls or use a medium size ice scream scooper (The dough should not be bigger than golf size).  Do not flatten dough, the cookies will spread out by themselves.  Bake for 10 to 12 minutes.  Remove pan.  Let rest on pan for 15 minutes, remove cookies gently onto a cooling rack.  Wait about an hour until cookies are super crispy and delicious!

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