Gluten Free Chocolate Chip Cookies with Rice Crispies
Gluten Free baking has been a challenge. As you can see by the picture above - these cookies are much more flat than a regular Chocolate chip cookie made from white flour would be. I am trying to avoid taking out a Gluten Free loan to buy "Xanthum Gum". I have found out that Xanthum Gum is the ingredient that gives buoyancy to Gluten Free baked goods. I'll just have to put up with flat food because I am not willing to pay $12.00 for a small package of Xanthum Gum.
These cookies have a great flavor however the texture is different - it is chewy and crunchy at the same time.
1 cup sugar
1 teaspoon vanilla
1/2 cup rice flour
1/3 cup finely ground walnuts
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup rice crispies
1 cup chocolate chips
In a large bowl and with a wooden spoon - mix the butter, sugar, vanilla and eggs until fully blended. In a different bowl - combine the flour, finely ground walnuts, baking powder and salt. Now, stir in the dry mixture into the butter/egg mixture. Finally stir in the Rice Crispies and chocolate chips (the dough should look like the picture above).
Drop by spoonful onto a parchment lined cookie sheet (see picture below on the left) - make sure you leave enough room in between each cookie - they will flatten and spread out (see picture below right). Bake in a preheated 350 degree oven for 13 to 15 minutes. Remove from the oven and place on a cooling rack and ENJOY!!
In the picture below on the right are regular chocolate chip cookies and on the left are the Gluten Free Chocolate Chip Cookies with Rice Crispies - the difference is thickness and texture.