This week, instead of pie, Mary delivered a batch of chocolate chip cookies made with Robin Hood’s new gluten free flour blend. The cookies had a slightly grainy texture (likely because of the rice flour in the flour’s ingredients and absolutely no fault of Mary’s!) but other than that were light, tasted fantastic, and lasted on the counter for a couple of days without going stale. She also brought a bag of the flour so we could try using it in some of our own recipes. Updates to follow! Below is a copy of the recipe which can also be found on the back of the bag of flour. FYI: the ingredients for the flour mix are rice flour, sugar beet fibre, potato starch, and tapioca starch.
“The Ultimate Gluten Free Chocolate Chip Cookies” by Robin Hood
What you’ll need:
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
TIP: We found the cookies a bit sweet and would probably cut the amount of sugar down a bit
2 teaspoons vanilla
2 1/4 cups Robin Hood Nutri Flour Blend
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon (added a really nice flavour!)
2 cups semi sweet chocolate chips
What you’ll do:
Preheat oven to 350 degrees.
In large bowl, beat butter and sugars until well combined. Add eggs one at a time, beating well after each. Add vanilla and stir.
In medium bowl, mix together flour, xanthan gum, baking powder and soda, salt and cinnamon. Add to butter mixture and stir until well blended.
Add chocolate chips and combine.
Drop by spoonful onto a cookie sheet and flatten slightly. Bake for 14 minutes.
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