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Fearless Friday

February 19, 2010

I have been making Chewy Molasses Spice Cookies. I loved that they were chewy and not hard as a rock (like most gluten free cookies you buy in the store). I also wanted to use this flour mixture because I had all the flours I needed. They turned out well, I am still not use to the gritty texture a lot gluten free baking has.

Gluten Free Chocolate Chip Cookies
1 cup butter, melted
2 eggs
1 teaspoon vanilla
1 teaspoon salt
1 1/2 teaspoon baking soda
1 cup sugar
3/4 cup brown sugar
1/2 cup Tapioca flour
3/4 cup Sweet rice flour
1 cup Brown rice flour
1/2 cup Teff flour
1 – 1/2 teaspoon Xanthan Gum
1/2 bag (6 oz) chocolate chips

Mix the dry ingredients in a mixing bowl. Make a indent in the middle of the dry ingredients and add the wet ingredients. Mix until combined then add chocolate chips. Bake at 350 for about 10 minutes.

Note: These cookies do not spread very much.

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