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| Gluten-Free Chocolate Chip Cookies |
Chocolate Chip Barsor Cookies
1 cup butter ( 2 sticks)¾ cup brown sugar¾ cup sugar2 large eggs2 tsp vanilla
1 ½ cups brown rice flour½ cup sorghum flour¼ cup Teff flour1 tsp baking soda1 tsp salt2 cups chocolate chips (12 oz pkg )
In a large bowl cream butter, sugars and vanilla with mixer.Add eggs and beat well. In a small bowl combine flours, soda and salt. Add tobutter mixture gradually, beating after each addition. Stir in chocolate chips.Bake in a 9x 13 pan at 350º for approximately 25-30 minutes oruntil browned and set in the middle, or these may be baked as cookies.
I have been making these for years, using 2 1/4 cups rice flour or gluten-free flour blend which you could still do. They were good but always a little dry and crumbly. I experimented with different flour ratios and this combination with the sorghum and teff made a deliciously moist and flavorful product. I mostly make these for my husband and when he took a bite he said "what did you do to the cookies?" as they were very different. They looked more like a brownie and did not crumble when eating them. If you don't have sorghum a good substitute would be any bean flour and if you don't have teff a good substitute would be buckwheat. Sorghum and teff can both be purchased from Bob's Red Mill. These would make a great Fathers Day treat.
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