That’s a lie. This was my favorite recipe before it was gluten free. In fact, it’s the chocolate chip cookie my mom made when I was a little kid. In fact, it may have been your favorite too! It’s the Original Toll House Cookie Recipe! Now, it’s just modified to be gluten free, AND it’s still my favorite.
For those of you who don’t know, I can’t have tapioca starch. (It’s completely unrelated to my celiac disease.) And, that’s a real bugger if you start reading the labels of any gluten free flour mixes. When Cup 4 Cup came up with their wholesome mix that didn’t contain tapioca starch, I just had to try it.
One-for-one blends can be a tricky deal because they already contain xanthan gum. You typically vary the amount of gum based on what you’re making. And, while we struggled with cupcakes, the cookies we made with this wholesome blend have been right on spot. Seriously, even my gluten-eating family members have been enjoying them!
Yes, the Cup 4 Cup blend is expensive. BUT, if you’re going to buy it, this is a great recipe to try it on. (You don’t want to waste it on a cupcake fiasco!) AND, it also works to make “M&M” cookies, ice-cream sandwiches, and triple chocolate cookies!
So without further ado, let’s get cooking!
Allergens: Contains egg. Always pick specific ingredients that meet your own dietary requirements. Ingredients Procedure Notes
Chocolate Chip Cookies (GF, DF)
Allergens: Contains egg. Always pick specific ingredients that meet your own dietary requirements.
Now, for the FUN part! Whether you’re using chocolate chips or choco-no-nos, you can turn this into an ice cream sandwich by placing some So Delicious Ice Cream in the middle of two cookies. (More steps on how to do this next week!)
That’s about it from here. I’m on my way home from camp today! And, I cannot wait to catch up on my Instagram viewing, blog following ways to see what everyone has been cooking up this past week. Finally, I’m bringing these classic cookies to Fiesta Friday– my favorite party in the blogosphere.