New and Improved GF Chocolate Chip Cookies

We have tweaked the original recipe to suit our specific nutritional needs....basically doubling the rising power with the additional cream of tartar and baking soda.  This makes a thinner, lighter, crisper cookie...wafer like.  If you prefer a chewier cookie, reduce the cooking time. Yum!

Ingredients
2 eggs
1/2 cup butter
1 cup cane sugar/cream of tartar mix
1 1/2 tsp vanilla extract
1 1/4 cup rice flour
4 TBS potato flour
2 tsp baking soda
1/2 tsp unrefined sea salt
1 cup lecithin free chocolate chips 

preheat oven to 375*F

Beat eggs and blend in sugar and vanilla. Mix dry ingredients separately and then add to wet ingredients. Add chocolate chips (or substitute broken pieces of a 70% chocolate bar or 2.) Drop from spoon onto cookie sheet and bake for 7-9 minutes.

Gluten Free Wednesdays 
Simple Lives Thursday

Gluten Free "Potato Flour" Chocolate Chip Cookies

GF "Potato Flour" Chocolate Chip Cookies
(Adapted from same box of potato flour as the brownies.)

2 eggs
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
OR
1 cup sucanat or whole cane sugar
1 1/2 tsp vanilla extract
1 1/4 cup rice flour
3 TBS potato flour
2 tsp homemade baking powder
Pinch of unrefined salt
1 cup lecithin free chocolate chips (I LOVE 70% dark chocolate in this recipe)

preheat oven to 375*F

Beat eggs and blend in sugar and vanilla. Mix dry ingredients separately and then add to wet ingredients. Add chocolate chips (or substitute broken pieces of a 70% chocolate bar or 2.) Drop from spoon onto cookie sheet and bake for 10-11 minutes.

I LOVE coconut oil...but I don't think it substitutes well in this recipe.

Gluten Free "Potato Flour" Brownies

Adapted from a recipe on the back of a Ener-G potato flour box.

GF "Potato Flour" Brownies
(These really should be called rice flour brownies...but oh well)

Add ingredients one by one, mixing/beating thoroughly before adding the next ingredient.

4 eggs
1/2 cup coconut oil (originally melted butter, but I prefer the oil in this case.)
1/2 cup cocoa powder
2 TBS gelatin (optional)

1 tsp vanilla extract
1 TBS potato flour
1 cup brown sugar
1 cup granulated sugar
OR
2 cups sucanat or whole cane sugar
1 cup rice flour (brown or white)
3 tsp homemade baking powder
pinch of unrefined salt

1/4-1/2 cup coffee beans or chocolate chips (optional)

Bake in greased 9"x13" cake pan for 35-40 minutes @ 350*F.  Preheat if using a standard size oven, not necessary if using a toaster oven. Cut into squares. Pan size doesn't have to be exact, a smaller pan will make a thicker brownie......and fits in my toaster oven better.

A brownie with a glass of milk makes an awesome snack...or light meal even for To-Go food.