11 March 2012

Better Batter!

I just got my first package of Better Batter! I have been reading Gluten Free On A Shoestring who is sponsored by Better Batter. I was {overly} excited to use this flour as I am a baker and love my cookies, muffins, breads, etc. 

As soon as I possibly could, I broke out the Better Batter gf flour and got to baking! 

My biggest fear about going Gluten-Free was still is baking. I know I've been terrible about being gf {especially lately}, but...gluten is love. Warm, fresh, french baguettes...cinnamon sugar popovers... ugh. I just hope that with this Better Batter gf flour everything will taste somewhat normal.

And, for the most part, they did taste normal. 

Gluten-Free Chocolate Chip Cookies

makes about two dozen cookies

3/4 cup Coconut Oil
3/4 cup granulated sugar
3/4 cup Turbinado sugar (or packed dark brown sugar)
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cup + 2 tablespoons Better Batter Gluten Free Flour
1 teaspoon baking powder
3/4 teaspoon salt
14-18 ounces chocolate chips (I use Enjoy Life Foods Mega Chunks)

Preheat over to 350°. Beat coconut oil & sugars at medium speed {with a heavy-duty electric stand mixer} until creamy. Add eggs & vanilla, beating until blended. 
Combine flour, baking powder, and salt in a small bowl; gradually add to sugar mixture, beating just until blended. Stir in chocolate chips. 
Drop by tablespoonfuls onto a well-greased baking sheet.
Bake for 10-14 minutes. Let cool on wire racks, about 15 minutes.

Note: My cookies did not spread like regular cookies. As you can see they came out roughly the same shape they went in as.

1 comment:

Thanks for your sweet comments!