Gluten Free Chocolate Chip and Pecan Cookies
Earlier today I realized that I’ve been eating a (mostly) gluten free diet for about a decade. In all that time, I’ve learned how and where to shop for gluten free pastas, flours, breads, and other items. However, I can’t say that I’ve found prepared sweet baked goods that I’m pleased with and none that I’ve bought a second time. This is why I’ve adapted so many traditional (gluten) recipes to the gluten free variety.
Before going gluten free, I wasn’t much of a baker. Other than using a few mixes for things like quick breads and muffins, I usually just bought packaged rolls, breads, and cookies. It didn’t matter if these things came from the packaged aisle or from the deli section. If they tasted good and I liked them, I bought them. I wholeheartedly believed that it was premade for a reason.
Just before Christmas of last year, I got on a major baking kick. It’s one of those things you do when you are retired and eat gluten free. We were heading south to my parents’ for the holidays and I baked up plenty of “my” kind of treats to take with us, as well as filling the freezer with goodies for when we returned. In addition to my Banana Chocolate Chip Muffins, I made Cranberry Orange Muffins, and Pumpkin Spice Muffins for my daughter.
During this baking frenzy, one of my Good Cook Kitchen Expert friends posted this Big Chocolate Chip Cookie Recipe. Those chocolate chips everywhere only did one thing for me though, they made me crave homemade Chocolate Chip cookies. Whatever is a one to do? Create a new recipe for Gluten Free Chocolate Chip and Pecan Cookies, of course! I’m a diabetic so I had throw some pecans in for protein to help balance everything out! 😉
As I had just received my Good Cook Whoopie Pie Pan, I decided to use it for my cookies. I wasn’t sure if they were going to spread out very much, so I figured it was better safe than sorry. I had recently made gluten free cookies from a mix that spread out into a blob of goo when they baked and I didn’t want to take any chances with this batch.
I didn’t make a mistake with the amount of flour needed for this recipe. Use 1 1/2 cups if you want cookies that are a little chewier and use 1 3/4 cups if you want a less chewy cookie. Of course, these amounts may vary depending on the type of flour blend you choose to use. Ever try bean flour? It’s really good in baked goods, too!
- 1 stick softened Butter (yes REAL butter)
- ⅜ c. Sugar
- ½ c. Brown Sugar (I plan to sub all sugar with ¾ c. Sucana [Evaportated Cane Juice] the next time)
- 1 Egg
- 1 Tbs. Vanilla
- 1½ to 1¾ c. All Purpose Gluten Free Flour
- ¾ tsp. Baking Soda
- ¼ tsp. Baking Powder
- ¼ tsp salt
- 5 oz. Milk Chocolate Chips
- ½ c. Broken Pecan Pieces
- ¼ tsp Xanthan Gum
- Preheat oven to 350*.
- In a medium bowl, whisk together the flour, xanthan gum, baking soda, baking powder, and salt. Set aside.
- In a mixer bowl, cream the butter and sugars together.
- With the mixer on low, add the flour mixture a little at a time, until all is added. Don't overmix.
- Stir in chocolate chips and pecans.
- Roll dough into balls, approximately walnut size.
- Place on cookie sheet, stone, or whoopie pie pan sprayed with nonstick spray.
- Bake for 10 minutes.
- Remove from cookie sheet while still warm.
- Store in airtight container after completely cooled.
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