- Foodie, Formerly Fat - http://foodieformerlyfat.com -

Gluten Free Cookies: White Chocolate Cranberry

I wasn’t honestly sure how the holiday baking season was going to turn out in our house after the removal of wheat flour and gluten from my pantry. I confess to have been feeling a bit daunted by baking in general. But then I found a great recipe on Gluten Free Girl and the Chef for her adaptation of David Leite’s 36 Hour Chocolate Chip Cookie. Wow. Even the doubting Thomas in my house had to admit it tasted like a damn good cookie. Period. No qualifier.

In my newness to gluten free baking I decided that tasting good trumped originality and so I unabashedly swiped the recipe for the cookie base from Shauna. For that recipe I am grateful.

I tend to be one of those who says things like, “Oh, please, I don’t need to chill these for 36 hours before baking them”. But I did what I was told here and while I can’t claim to know what the cookies would have tasted like if I’d baked them off after only an hour, they are good enough that I don’t see any need to mess with that instruction. And for me, that’s saying a lot.

The instruction I did mess with was simply that I like to shape the cookies before chilling rather than after because I find the dough much easier to work with when it’s soft. They still get the benefit of resting and chilling in the fridge but I save myself the frustration (and broken cookie scoop) of wrestling with the dough once that butter has gotten cold.

By the way, somehow this recipe claims to make 12-24 cookies. Holy cow, those must have been gigantic cookies. I mean, she says they are large, but I didn’t really realize just how big they must have been until after I made my own batch. I use a small cookie scoop and I got over 90 cookies scooped. Yes, I said 90. The size differential changes the baking time by a lot so it’s important to adjust the time based on the size cookie you scoop. Now, get cracking, you’ll want to have these tomorrow night!

Gluten Free Cookies: White Chocolate Cranberry

Adapted slightly from Gluten Free Girl who adapted from David Leite

Ingredients

  • 1 cup sorghum flour
  • 1 cup tapioca starch
  • 1 cup potato starch
  • 1 cup amaranth flour
  • 1 tbsp xanthan gum
  • 1 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 2 1/2 sticks unsalted butter, softened
  • 1 1/4 cup muscovado sugar (aka brown sugar)
  • 1 cup plus 2 tbsp evaporated cane juice
  • 2 large eggs, at room temperature
  • 1 tbsp vanilla extract
  • 10-12 oz white chocolate chips
  • 1 cup dried cranberries, chopped

Instructions

  • Put the flours, xanthan gum, salt, baking soda, and baking powers in a flour sifter and sift them into a large bowl. Set aside.
  • Cream together the butter, muscovado sugar, and evaporated cane juice for 1-2 minutes.
  • Add in the eggs, one at a time, and then the vanilla.
  • 1/2 cup at a time mix in the flour.
  • Once combined add in the cranberries and white chocolate.
  • Using a small cookie scoop shape the cookies and place them on a half sheet pan lined with a silpat sheet.
  • Chill the the fridge for several hours and then transfer to a container with a lid.
  • Wait 36 hours.
  • When you are ready to bake the cookies pre-heat the oven to 350 degrees and place cookies on a half-sheet pan and inch or two apart.
  • Bake for 10-18 minutes depending on the size of your cookies.
  • When the come out of the oven I like to tap the tops gently with the bottom of a clean dry measuring cup to flatten them.
  • Cool for 10 minutes before serving.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free