Wednesday, April 17, 2013

Ultimate Chocolate Chip Cookies

... and guess what, they're gluten-free!! Chewy, gooey and full of protein and fibre!  Not to mention, they are free from refined sugar (except a little in the chocolate chips and marshmallows, if you add them).

Of course these are kid-tested ... Morgan loves them with vanilla soy milk or almond milk as an after school snack. But for those kids (and husbands) with gluten allergies, it can be hard to find yummy treats that compare with the real deal. This one, my friends, totally does.

1 stick (1/2 cup) of butter, softened
1/2 cup xylitol * or evaporated cane juice
1/2 cup maple syrup
1 egg
1 1/2 teaspoons vanilla
3/4 cup almond flour **
3/4 cup brown rice flour
1 tsp baking soda
1/2 teaspoon salt
2 cups brown Rice Krispies cereal (gluten-free)
1 1/2 cup Toll House semi-sweet chocolate chips
(optional) 1 cup mini marshmallows

* If baking with xylitol, you might need to increase the baking time by a minute or two.

** almond flour can be pricy. I use my Vitamix to grind raw almonds into flour. Any high-powered blender will work. If you want to get more out of your almonds, check out this tutorial on how to make almond milk. It's so easy and the pulp turns into the best almond flour - talk about bang for your buck!

Preheat oven to 350 degrees.

Cream together butter, evaporated cane juice and maple syrup.  Mix in egg and vanilla.

Add dry ingredients: almond meal, brown rice flour, baking soda, salt and cereal. Mix until the cookie dough comes together.

Add in chocolate chips and slowly mix until incorporated.

Portion with a cookie scoop onto a greased baking stone or a parchment covered baking tray.  Bake 11-13 minutes until the cookies turn a golden brown.

If you have trouble with your cookies spreading too flat, see my tip here.

Pour yourself a big glass of milk or a hot cup of tea and enjoy one of these bad boys!  Who said gluten-free was boring?!

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