Gluten Free Maple Cinnamon Chocolate Chip Cookies 1/2 batch

Charene Whorton 2011


Ingredients

6 T butter, softened

2 T maple syrup

2 T white sugar

2/3 cup packed brown sugar

1 1/2 teaspoon GF vanilla extract

1 eggs

1 cup + 2 T GF baking mix

2 T coconut flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 tsp cinnamon

1 tsp cream of tartar

6 ounces milk chocolate chips


Directions

Preheat oven to 350 degrees.

Sift together baking mix, coconut flour, baking soda, baking powder, cinnamon, cream of tartar and salt and set aside.In a medium bowl or stand mixer. Cream together the butter, syrup, brown sugar and white sugar. Add the eggs and vanilla and mix until smooth.  Add the flour mixture a little at a time until all blended. Add the chocolate chips and mix just until incorporated into batter.  Spoon onto cookie sheet, spacing about 2 inches apart. (I use a 2 T ice cream scoop). Bake for 8-10 minutes until lightly browned on the edges for a chewy cookie and lightly browned all over for a crisper cookie. Bake for 8-10 minutes until lightly browned on the edges for a chewy cookie and lightly browned all over for a crisper cookie. (I cooked these at 350 convection for 8 minutes. They were perfect. Soft and chewy when warm and firmer, yet still chewy when cool.)

Remove from oven and let cool on cookie sheet for a minute or two to firm up. Transfer to wire rack to cool completely. If using 2T scoop, this recipe yields 18 cookies. Note: I use Bob's Red Mill Baking Mix and don't add any Xantham Gum. Works great. I also use organic Coconut Flour.



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