Gluten Free Maple Cinnamon Chocolate Chip Cookies

Charene Whorton 2011

Ingredients

3/4 cup butter, softened

1/4 cup maple syrup

1/4 cup white sugar

1 1/4 cups packed brown sugar

3 teaspoon GF vanilla extract

2 eggs

2 1/4 cups GF baking mix

1/4 cup coconut flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 1/2 tsp cinnamon

2 tsp cream of tartar

12 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 36 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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