The finally portion of this post title is for me. I have been telling myself what feels like years that I am going to make a gluten free cookie to share with you and my family. Finally the time has come where I did it and I was totally surprised by the results. Not that I thought they would taste terrible but I was not expecting that they would be this yummy.
To put it in perspective, they lasted 3 hours and 15 minutes. zesty juniors, Mrs zesty and a couple of zesty in laws popped over after the cookies made their way out of the oven and every one gave the thumbs up. I had to improvise slightly with the recipe as I found it was a little dry prior to adding the chips. That is when I went with the yogurt addition. As I said earlier, the results were very positive.
When I took them out of the oven I was a bit skeptical. They were very delicate and I thought maybe I made them too thin. Zesty junior was the first tester and my biggest critic. His face said it all and as he placed the cookie on the counter and immediately placed “two” thumbs up – I knew we had a winner.
I am not gloating by any stretch but I seriously suggest to try these cookies. For the recipe, I had put a number of recipes together based on the ingredients I had on hand. In the end I used this recipe as a guide and modified a few ingredients based on taste and added in the yogurt.
- 1/2 Cup butter (softened)
- 11/4 Cup rice flour
- 1/2 Cup white sugar
- 1/2 Cup packed brown sugar
- 3 Tbsp. Plain Yogurt
- 1 egg
- 1/2 Tsp. Baking soda
- 1/2 Tsp. Baking powder
- 1 Bag chocolate chips
- In a bowl beat butter,flour, sugars, egg, baking soda and powder with an electric mixer until well blended.
- Add yogurt and mix until thoroughly combined.
- Add in chocolate chips and mix with a fork.
- Drop onto an ungreased cookie sheet ( makes about 24 normal size cookies – I made 16 ) I also flattened them down a little so they would be thin and chewy.
- Bake at 375 for 6-8 minutes or until lightly browned.
Zesty Tip: I added sliced almonds to the second batch and made them slightly larger. They puffed up slightly higher but still had the soft texture. The almonds added a nice crunch and texture. In the future, if no one was looking I would add the almonds every time.
Have a super Wednesday! I cannot believe the week is half over already. Stay tuned on Friday as I announce the final arrangements for the Disney World trip and a very special thanks to a fellow blogger. Talk to you on Friday.