Gluten Free Chocolate Pecan Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 9 |
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this is a recipe from the Culinary Institute of America in Hyde Park, New York... there is a new cookbook out on gluten free baking... the institute is teach all bakers to make gluten free baked goods as well as regular flour. Read more .... the photo is theirs also Ingredients:
1/4 cup butter, softened |
1/4 cup sugar |
1/4 cup brown sugar |
1/4 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
1/8 cup water |
1 egg |
1/2 teaspoon vanilla extract |
3/4 cup flour blend (recipe below) |
1/2 cup pecan pieces |
1/2 cup semisweet chocolate chips |
prepare flour blend as follows: combine 1 1/2 cups white rice flour, 1 3/4 cups tapioca starch, and 2 1/4 cups defatted soy flour. blend the contents with a whisk and then sift. reserve 3/4 cup as needed for recipe and store remaining flour blend for a later use. to ensure freshness, store the flour blend in an airtight container in the refrigerator or freezer. |
Directions:
1. Preheat oven to 375 degrees F.
2. Cream the butter, sugar, brown sugar, baking soda, baking powder, and salt together until light and fluffy, scraping down the side of the bowl as needed.
3. Add the water, egg, and vanilla and blend until just incorporated, scraping down the side of the bowl as needed.
4. Add flour blend to the creamed mixture, blending until just combined.
5. Blend in the pecan pieces and chocolate chips.
6. Scoop out cookies using a small- to medium-sized ice cream scoop. Gently flatten tops of cookies with your hand
7. Bake for 10 to 12 minutes or until center is set.
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