I must admit, I had my doubts when making these. My mother-in-law gave me a bag of Robin Hood Nutri Flour Blend Gluten Free to try, and I immediately went in search of recipes. The Robin Hood site showed various recipes, but I ended up sticking with the basic chocolate chip cookie recipe that was on the package.
I have never really worked with gluten-free flours before, especially one that is already a blend of rice flour and other starches. However, gluten-free meals are becoming more important as Celiac Disease takes prominence in our world. Since my mother-in-law was diagnosed a couple of years ago, we have seen a vast improvement in the quality, quantity, and availability of gluten-free products. With the trend of gluten-free diets emerging, I believe she will be subjected to even better products as the years progress.
Nonetheless, right now we have what we have. I think the only way we will get better quality products is by experimenting with the various gluten-free flours readily available to us. And I must say, for this recipe, Robin Hood did quite well! The reviews online are so-so. Personally, I thought they were pretty delicious. Dan said he liked the different taste and texture from regular chocolate chip cookies and proceeded to eat four of them… But most important, my mother-in-law really enjoyed them. Being that she is gluten-free and has no opportunity to eat our typical chocolate chip cookie recipes, I take that as a pretty big win.
Gluten-Free Chocolate Chip Cookies
(Adapted from Robin Hood)
Makes 24 cookies
1/2 cup butter, room temperature
3/8 cup brown sugar, packed
1/4 cup granulated sugar
1 egg, room temperature
2 tsp. vanilla extract
1 1/8 cups Robin Hood Nutri Flour Blend- Gluten Free
1/2 tsp. xanthan gum
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. cinnamon
1 cups chocolate chips
1) Preheat oven to 350F. Line a baking sheet with parchment paper.
2) In the bowl of your stand mixer, add the butter, brown sugar, and granulated sugar. Beat until light and fluffy.
3) With the mixer on medium, add the egg and beat until well combined. Pour in vanilla and mix well.
4) Sift together the flour, xanthan gum, baking powder, baking soda, salt, and cinnamon. Stir to combine. With the mixer on low, pour in the flour slowly until just combined. Pour in chocolate chips and stir until combined.
5) Measure out tablespoonfuls of dough and roll into balls. Spread out onto the baking sheet and press each ball down slightly. Place into oven and bake for 10 minutes. Remove from oven and allow to cool for 5 minutes on baking sheet. Finish cooling the cookies on wire racks. Repeat until all the dough is gone.
This recipe is for half the amount the recipe originally called for. I made the cookies smaller (1 tbsp. sized portions) and reduced the baking time to 10 minutes. I really think not over-baking is key here. Yes, over-baking anything in general is bad, but many gluten-free baked goods suffer from lack of moistness. You could instantly tell when you tried these cookies that there was something different about them, almost like a whole-wheat flour was used. But like I said, we really enjoyed them.
Give them a try. I plan to experiment with the other recipes on their website. As for the gluten-free chocolate chip cookies, you can really change them up. Add nuts, fresh bananas, or various spices. I think next time I am going to add some cocoa powder and reduce the flour amount, creating a double chocolate chip cookie.