What does 'or not' mean? I have many requests to share gluten-free recipes. This means I have to develop some recipes. Fine with me as I love to learn new stuff. My basic philosophy is if you can read, you can bake...and, if you can think you can create. Following that is all the stuff my mother said about not knowing unless you try. So, I'm testing my theory that I can substitute the flour with the gluten-free mix and add 1/4 teaspoon xanthan gum for every cup used. So far, so good.

My choice flour blend for gluten-free recipes is the Wendy Wark's Flour Mix which I tweaked a bit. You can find her's on the web, mine in the recipe archive. It isn't that different except it made more sense given the size of the retail packaging I purchased of the various flours.

This is a basic chocolate chip cookie recipe. It can be pareve or dairy. It can be all butter, all margarine or even combined with 1/2 shortening. It can be dairy chocolate chips or pareve chocolate chips, nuts or no nuts. BUT, BUT - it can't be over beaten. That is when you get runny, flat, odd shaped, burnt edges, and G-d forbid, HOMEMADE looking cookies! I like to use a portion scoop to get even sizes, #50 for buffets and #10 for box lunches. You may do whatever you like ~ just don't over beat them!

Ingredients:

• 2 1/4 cups flour (or gluten-free flour mix + 1/2 teaspoon xanthan gum)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup brown sugar, firmly packed
• 1/2 cup white sugar
• 1 cup softened butter or margarine (or 1/2 shortening)
• 1 teaspoon vanilla extract
• 2 eggs
• 12 oz. chocolate chips (about 1 1/2 cups)
• 1 cup nuts (optional)

Steps:

Assemble the dry ingredients in a bowl and set aside.

Combine the brown sugar, white sugar, softened butter and vanilla. Beat until just combined and creamy.

Add the eggs and beat just until blended....that's enough!

Add creamed mixture to the dry ingredients. I like to mix by hand. Stir in the chocolate chips. Refrigerate for 15 minutes or so. Meanwhile, preheat the oven to 350 degrees.

Scoop or spoon onto non-greased cookie sheet. I like to use parchment paper. Bake, depending on the size of your cookies, until the edges are colored and the middle is starting to lightly brown. Remove and let cool. Enjoy!

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Comments:

Jeanette: I wanted something small and fun for a Super Bowl Party dessert and decided to make MINI ICE CREAM SANDWICHES using these yummy cookies! To make the small cookies uniform and about 1 1/2" across, I improvised and used one half of a meatball scoop. I flattened each to about 3/8" thick and baked. When cool, I sandwiched a small scoop of softened TALENTI GELATO between two cookies and returned to the freezer to harden. I recently learned that Italian gelato has half the milk fat of regular ice cream but tastes 10 times as decadent! The flavors I have tried are Kosher and ever so delicious. Mini ice cream sandwiches are perfect little bites for any occasion!

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Leah: Hey Sister! Thanks for the tips; sounds great ~ I've always liked this recipe for gluten-free cookies. Had to eat about 10 before I decided I couldn't tell the difference. Keep sending those gluten-free tips our way! XO, Leah

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