The Ultimate Gluten Free* Chocolate Chip Cookie

*Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

  • Prep Time: 15 minutes
  • Baking Time: 14 minutes
  • Makes: about 24 cookies
  • Freezing: excellent

Ingredients:

  • 1 cup (250 mL) butter, softened
  • ¾ cup (175 mL) packed brown sugar
  • ½ cup (125 mL) granulated sugar
  • 2 eggs
  • 2 tsp (10 mL) vanilla extract
  • 2 ¼ cups (550 mL) Robin Hood® Nutri Flour Blend TM Gluten Free
  • 1 tsp (5 mL) xanthan gum
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) cinnamon
  • 2 cups (500 mL) semi-sweet chocolate chips

Tools:

  • dry measuring cups
  • liquid measuring cups
  • measuring spoons
  • two large bowls
  • hand held or stand electric mixer
  • baking sheets
  • parchment paper
  • wire cooling rack

Directions:

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Beat butter and sugars in a large bowl of an electric mixer until well combined.
  • Add eggs, one at a time, beating well after each addition. Add vanilla.
  • Combine flour, xanthan gum, baking powder, baking soda, salt and cinnamon in a separate large bowl. Stir dry ingredients well. Add to butter mixture. With mixer on low speed, beat until dry mixture is well blended. Add chocolate chips.
  • Place dough by 1 ½ tbsp (22 mL), 2" (5 cm) apart on prepared baking sheets. Press dough down slightly. Bake in preheated oven, 12 to 14 minutes. Cool on wire cooling rack.

Tips:

For a crunchy texture and additional flavour, roll the cookie dough in a mixture of sugar and cinnamon; ½ cup (125 mL) sugar and ½ tsp (2 mL) cinnamon.

For a variety, add ½ cup (125 mL) chopped nuts, raisins or dried cranberries to the chocolate chip batter, or you can replace the chocolate chips with 2 cups (500 mL) of raisins, dried cranberries or nuts.

Classic Carrot Cake

  • Prep Time: 20 minutes
  • Baking Time: 35 minutes
  • Makes: 16 servings
  • Freezing: excellent

Ingredients:

Cake:

  • 1 cup (250 mL) Crisco® Canola or Vegetable Oil
  • 1 cup (250 mL) granulated sugar
  • ¾ cup (175 mL) packed brown sugar
  • 4 Naturegg™ Nature’s Best™ eggs
  • 2 cups (500 mL) Robin Hood® Nutri Flour BlendTM Tastes Like White
  • 2 tsp (10 mL) cinnamon
  • 2 tsp (10 mL) baking soda
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) salt
  • 3 cups (750 mL) finely grated carrots (approx. 1 lb/454 g)

Icing:

  • ¼ cup (50 mL) butter, softened
  • 1 cup (250 mL) regular or low fat cream cheese, softened
  • 4 cups (1 L) icing sugar
  • 1 tsp (5 mL) vanilla extract
  • 1 tbsp (15 mL) milk, if necessary

Tools:

  • dry measuring cups
  • liquid measuring cups
  • measuring spoons
  • two large bowls
  • medium bowl
  • hand held or stand electric mixer
  • two 9" (23 cm) cake pans
  • wire cooling rack
  • serving dish

Directions:

Preheat oven to 350°F (180°C). Grease two 9" (23 cm) cake pans.

Cake:

  1. Beat oil and sugars together in a large bowl of an electric mixer, until combined. Add eggs, one at a time, beating well after each addition.
  2. Combine flour, cinnamon, baking soda, baking powder and salt in a separate large bowl. Add flour mixture to egg mixture. Mix just until combined. Fold in carrots. Divide batter evenly into prepared pans.
  3. Bake in preheated oven 30 to 35 minutes or until a toothpick inserted in centre of cake comes out clean.
  4. Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.

Icing:

  1. Cream butter and cream cheese in a large bowl of an electric mixer.
  2. Add icing sugar, 1 cup (250 mL) at a time.
  3. Beat well after each addition.
  4. Add vanilla.
  5. Continue beating until fluffy.
  6. Add 1 tbsp (15 mL) milk at a time to thin out icing if necessary.

Assembly:

Place one cake on serving dish. Spread with icing. Top with remaining cake layer. Spread top with remaining icing.

Tip:

Save on time and effort. For thorough mixing, beating and folding, try the Breville® Scraper Mixer Pro stand mixer.