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:
- 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.
- 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.
- Bake in preheated oven 30 to 35 minutes or until a toothpick inserted in centre of cake comes out clean.
- Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.
Icing:
- Cream butter and cream cheese in a large bowl of an electric mixer.
- Add icing sugar, 1 cup (250 mL) at a time.
- Beat well after each addition.
- Add vanilla.
- Continue beating until fluffy.
- 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.