marmalady
Executive Chef
My nephew was just diagnosed with a wheat allergy; since he's coming for Thanksgiving, I want to do something special for him - he looooves CC cookies, so I sort of cribbed together this recipe. Not too bad! The baking mix has rice flour in it, so the texture is a little grainy, but they're nice and moist, and adding the molasses really helped, I think.
3 cups Arrowhead Mills All-Purpose baking mix
1 tsp baking soda
½ tsp salt
1 cup packed dark brown sugar
½ cup granulated sugar
¾ cup butter – not margarine!!
2 large eggs
2 tsp vanilla
1 tablespoon molasses
2 cups chocolate chips
Preheat oven to 325 degrees
Mix together baking mix, soda and salt, set aside.
In large mixing bowl, blend sugars; add butter and mix to form a grainy paste. Scrape down sides and bottom of bowl. Add eggs and vanilla, mix at medium speed til just blended. Do not over mix. Add flour mixture a cup at a time, mixing just to blend – do not overbeat. Stir in chocolate chips by hand.
Drop by rounded tablespoons on ungreased baking sheet, at least 2 inches apart. Bake for 13 minutes; transfer to a cooling rack.
WHEAT-FREE CHOCOLATE CHIP COOKIES
3 cups Arrowhead Mills All-Purpose baking mix
1 tsp baking soda
½ tsp salt
1 cup packed dark brown sugar
½ cup granulated sugar
¾ cup butter – not margarine!!
2 large eggs
2 tsp vanilla
1 tablespoon molasses
2 cups chocolate chips
Preheat oven to 325 degrees
Mix together baking mix, soda and salt, set aside.
In large mixing bowl, blend sugars; add butter and mix to form a grainy paste. Scrape down sides and bottom of bowl. Add eggs and vanilla, mix at medium speed til just blended. Do not over mix. Add flour mixture a cup at a time, mixing just to blend – do not overbeat. Stir in chocolate chips by hand.
Drop by rounded tablespoons on ungreased baking sheet, at least 2 inches apart. Bake for 13 minutes; transfer to a cooling rack.