As you may know, I’m now a gluten-free vegetarian. So, with our already crazy mix of food issues (meat-eaters, vegetarians and food allergies), I need all the help I can get to put meals on the table.
Thanks to the graciousness of gluten-free companies, the transition to gluten-free has been much more pleasant than I ever could have imagined. One such company was kind enough to send me a megabox of gluten-free goodness, including their Artisan Flour Blend. I’m not the sweets baker in the family. I can do breads and muffins and such, but when it comes to cookies, I call in the expert–Mr. Meaty. He’s the best cookie baker ever. 🙂
Summary: Gluten Free Chocolate Chip Cookies made with Pamela’s Products flour
- 7 tablespoons butter
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 1 egg, large
- 2 teaspoons vanilla
- 1-1/2 cups Pamela’s Baking & Pancake Mix
- 1 cups semi sweet chocolate chips
- Optional: 1/2 cup chopped nuts
- Preheat oven to 350° Fahrenheit. Cream butter and sugars together.
- Mix in egg and vanilla, then dry mix.
- Add chocolate chips and nuts and incorporate.
- Place scoops of dough (1 tablespoon sized) on parchment lined or greased cookie sheet. Lightly flatten.
- Bake for approximately 12 to 15 minutes. Let cookies cool slightly and use a spatula to remove from cookie sheet.
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Recipe by Kristi Arnold.
Microformatting by hRecipe.
How do the products fare?
I’m in love with the Artisan Flour Blend. It’s fantastic and I love that I can simply swap it out 1-for-1 in a recipe that calls for all-purpose flour. So easy (especially while I’m getting my brain wrapped around this gluten-free thing). The Baking & Pancake Mix pretty much has legendary status in the gluten-free community, so I probably don’t need to tell you how awesome that is.
The cookies were awesome! What really stood out to me about Pamela’s is that even my kids couldn’t really tell that the cookies and other stuff we baked were made with gluten-free flour. It tastes pretty much like you’d expect a “normal” baked good to taste. How awesome is that?
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