Actual, Real, Yummy Chocolate Chip Cookies, Gluten-Free Style (no, really!)

Gluten-free living and baking certainly has its challanges.  Chocolate chip cookies no longer need to be on the challenge list.  We’re moving them over to the ‘Conquered’ list!  We started again with a very traditional chocolate chip cookie recipe (from Betty Crocker, no less!) and modified, altered and Frankensteined it into this crispy, yet light and chewy, moist but not greasy gluten free chocolate chip cookie.  And unlike so many gluten-free baked goods, they are not dry and dusty the morning after, either!  But, as I warned in the similar, yet very different cookie post Honey Badger’s Gluten-Free Chocolate Chunky Chip Cookie recipe – DO NOT EAT THE RAW DOUGH.  It’s enough to make an ogre gag (believe me, I did!)  It’s not about raw eggs or getting poisoned.  It’s about not having to try to get the intense taste of raw bean from the guar gum out of your mouth in time to devour the baked heavenliness that these cookies will become.  And the angels sang…

Honey Badger’s Gluten-Free Traditional Chocolate Chip Cookies

Makes 3+ dozen

Ingredients for goodness

1/2 cup brown sugar
1/2 cup white sugar
1/4 cup butter or margarine (softened)
2 tbsp Earth Balance Shortening (or 1/4 cup regular shortening)
1 egg
1 tsp vanilla
1 1/2 cups Gluten-Free All Purpose Flour Blend (I used Bulk Barn’s, but Bob’s Red Mill or Pamela’s would work too)
1/2 + 1/8 tsp guar gum
1/2 tsp salt
1/2 tsp baking soda
4-6 oz chocolate chips (or a couple of handfuls, if you like)

Directions, or rather suggestions, well advice, really (’cause we’re all just learning here).

Preheat oven to 375F.

In a bowl, beat together the sugars, butter, shortening, egg and vanilla until smooth.  Add the dry ingredients and mix well, until combined.  Add chocolate chips to suit your fancy.

Drop by rounded teaspoon onto an ungreased cookie sheet about 2 inches apart (they will spread and if the balls are too big or close to gether you will end up with a baking sheet sized cookie).

Bake for 8-10 minutes until light brown – stupid caveat here – do not over-bake!  I know, I know, but it had to be said.  Remove from sheet and let cool on rack until you have a moment to pour a glass of milk.

Gorge, um, I mean enjoy!

It bears repeating:  *FAIR WARNING and FULL DISCLOSURE:  To all cookie dough sneak-eaters.  Do NOT eat this cookie dough raw.  Please.  I beg you.  It tastes terrible because of the guar gum (which is made from beans and is very concentrated).  Once baked, the cookies are delicious, but the cookie dough itself is gag-inducing and the after-taste is long-lasting.  Trying the dough may turn you off cookies for a prolonged period of time and lead to depression due to that loss.  It’s just not worth the risk.  You have been warned.  Govern yourself accordingly. *grin*

Happy (Gluten-free and Gluten-filled) Baking 🙂