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