Christmas Cookie Baking Has Begun & Sharing a Gluten Free Recipe

  Good evening, I thought I would pop in real quick because I wanted to share a new to me chocolate chip cookie recipe by King Arthur.

  When I change up a recipe to gluten free flour and/or also change the sugars over to keto sweeteners-well the cookies are not going to be like those toll house cookies most of us grew up on. They just won't be-but I was looking to improve on the cookie I have been baking.

 Since most of these cookies I am baking are for gift giving for young guys (20's-30's) I did buy organic sugar to bake with-if I am going to bake with sugar I want a quality sugar at least haha. I also wanted to bake a chocolate chip cookie that wasn't as sweet as the original toll house recipe-that uses sooo much sugars, and I also wanted to bake up a batch of gluten free too while I am baking.

  I have a very thick King Arthur cookie cookbook on my shelf but I found this recipe online and I am very very happy with the results so wanted to share it with you-especially if you are looking for a good tasting gluten free version. find here and below photo from their site

 I liked that this recipe used butter and shortening-I used coconut oil for the shortening. It also had less sugar than most recipes, and it had a little bit of vinegar which was interesting along with the baking soda.

 For the gluten free version I used Bob's Red Mill 1-1 gluten free flour (my favorite gluten free flour), I used organic white sugar and for the brown sugar I used Swerve brown sweetener (keto). I made the balls of dough a little bit larger and flattened them allot on the pan before baking. In my oven I dropped the temperature to 350 degrees f instead of the 375 degrees f-and these gluten free cookies to be baked through totally need to be really brown-so an extra minute maybe two minutes more-the first batch looked baked but they weren't

 In the past when I convert to gluten free flour and keto sweeteners the cookies do not bake flat like you want them to for a chocolate chip cookie. I think using a sugar and a keto sugar together helped, along with really flattening the balls of dough first.

Here is a photo of the gluten free I am really happy with these and they taste really good too

 

For the wheat cookies I used King Arthur's unbleached flour and also King Arthur's white whole wheat flour. Both recipes I used Nestle's dark chocolate chips-they are large chips.

  So the wheat ones are bagged up for the guys, plus some in the freezer for Larry later-and most of the gluten free ones are bagged up and going in the freezer too except for a few to eat-sooo good.

Happy Holiday baking everyone-tomorrow I will be begin working on the roll out cookies-gingerbread, sugar, and peanut butter.