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| Cookies |
This recipe is altered from a previous one (DF, EF) now that Witt cannot have wheat, but can have eggs. The following recipe is gluten free, dairy free, and soy free. I made about 24 cookies, 24 mini-muffins, and one 9" cookie cake to see how the recipe handled different forms.
These may not be the most perfect looking desserts, but everyone loved them! Even the non-allergy folks. YUM!
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| Mini-Muffins |
Ingredients:
2 1/4 c GF flour (I used Bob's Red Mill All-Purpose Mix)
1/4 tsp Xanthan gum
1 tsp baking soda
1 tsp salt
3/4 c coconut oil
3/4 c white sugar
3/4 c brown sugar
1 tsp GF vanilla extract
2 eggs, room temperature
Directions:
Preheat oven to 375.
To get your eggs to room temperature more quickly, cover them with warm water.
In a bowl, combine flour and xanthan gum, baking soda and salt.
In a mixer, cream the coconut oil and sugars together. Then add vanilla and eggs. Mix well.
Slowly add flour blend to the oil blend. Stir until just combined. (Small chunks of coconut oil are fine.)
Fold in the chocolate chips.
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| Cookie Cake |
For cookies:
Drop SMALL amounts of dough onto cookie sheet. These spread and flatten. Bake 9 - 11 minutes. Allow to cool on sheet before transferring to a cooling rack. Yield: approximately 60 cookies
(Note to self: Try refrigerating dough before cooking to see if it helps lesson spreading.)
For mini-muffins:
Fill muffin tin with cup holders. Do not grease. Fill cup 3/4 full. Bake 9 - 11 minutes. These sunk in the middle which made a perfect place for frosting! Turned out great! Yield: approximately 60 mini-muffins
For cookie cake:
Use a non-greased 9" round pan. Use 1/4 - 1/5 of the dough per 9" round pan. Bake 10-13 minutes. Yield: 4-5 9" cookie cakes. Allow to cool in pan. Recommend serving from the round pan; do not transfer.
(Note to self: I was very pleased with the cookie cake. The sides of the pan helped contain the spreading. Will try with a pizza pan to see if the recipe can handle a larger size.)
Drop SMALL amounts of dough onto cookie sheet. These spread and flatten. Bake 9 - 11 minutes. Allow to cool on sheet before transferring to a cooling rack. Yield: approximately 60 cookies
(Note to self: Try refrigerating dough before cooking to see if it helps lesson spreading.)
For mini-muffins:
Fill muffin tin with cup holders. Do not grease. Fill cup 3/4 full. Bake 9 - 11 minutes. These sunk in the middle which made a perfect place for frosting! Turned out great! Yield: approximately 60 mini-muffins
For cookie cake:
Use a non-greased 9" round pan. Use 1/4 - 1/5 of the dough per 9" round pan. Bake 10-13 minutes. Yield: 4-5 9" cookie cakes. Allow to cool in pan. Recommend serving from the round pan; do not transfer.
(Note to self: I was very pleased with the cookie cake. The sides of the pan helped contain the spreading. Will try with a pizza pan to see if the recipe can handle a larger size.)
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