I suspect the one and half cups of sugar this recipe calls for has something to do with the delicious factor of these very tasty GF chocolate chip cookies that even your wheat eating friends would love. But darn it people, these are a mighty fine confection. If you’re looking for a crispy cookie than this isn’t your recipe. These are chewie and maintain their chewiness long after baking…..if they last that long. For people who bake with kamut I have also made these using 1/2 kamut flour and half GF flour (I can eat kamut but can’t eat wheat). Both ways are great. I suspect using all kamut would make for a heavier but nevertheless still delicious cookie. As a note, Dave who hates my baking thought these were great!
3/4 cup butter, softened
1 1/4 cups packed brown sugar
1/4 cup white sugar
1 teaspoon gluten-free vanilla extract
1/4 cup egg substitute (I used one real egg)
2 1/4 cups gluten-free baking mix (I have also used kamut flour same proportions)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips
Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.
I found this recipe from the nice folks over at allrecipes.com