Who doesn’t love chocolate chip cookies? When I went gluten-free it was the first thing I craved. I worked for a long time find a recipe that is both gluten-free and yummy. This week, I discovered I needed one more thing…a recipe that my children could help bake.
So here’s the recipe. Did it meet the yummy, kid-friendly requirements? Well, let’s just say these cookies didn’t last long in my house.
Crispy Chocolate Chip Cookies
1 C Garbanzo Bean Flour
1/4 C All-purpose, Gluten-Free Flour
1/2 tsp Baking Soda
1/2 tsp Xanthan Gum
1/2 tsp Sea Salt
1/2 C (1 Stick) Unsalted Melted Butter, Slightly Cooled
1/2 C Firmly Packed Light Brown Sugar
1/2 C Granulated Sugar
1 Large Egg
1 tsp Vanilla Extract
1 C Semi-Sweet Chocolate Chips
2 C Gluten-Free Rice Krispies Cereal
Preheat oven to 350 degrees. In a medium bowl, mix flours, salt, xanthan gum and baking soda. Stir in Rice Krispies and chocolate chips. Set bowl aside.
In a large bowl cream sugars and butter until smooth. Mix in vanilla and egg. Beat until creamy. Stir in flour mixture until thoroughly blended.
Drop rounded spoonfuls onto ungreased, foil-covered cookie sheets. Bake cookies 9-12 minutes or until edges are golden brown. Allow to cool on cookie sheet for five minutes before moving to cooling rack.
Cookies store in a sealed container for a week. Well, assuming they last that long!
Ooh! One more secret…this recipe means the cookies your children are gobbling up are full of protein! Gotta love sneaking in nutrition.