Hello all! My mom has entered a cookie contest with her amazing (GF) Chocolate Chip Cookies. I love her cookies and I think you will too. If you would like to vote for these today (voting ends at 11:59 pm EST Sunday, April 21st) then go to Belle Grove Plantation’s Cookie Contest page for details or you can go to their voting page directly by clicking on the links below to “like”/vote for her cookies.
To vote you will need to:
1) Like the photo of her cookies on their Facebook page
2) Like Belle Grove Plantation’s Facebook page (link below)
That’s it… thanks for voting!
And for all of your hard work here is my mom’s recipe for the cookies…
Brown Rice Chocolate Chip Cookies
Bonnie Fayssoux – New York
Preheat oven to 350 degrees Fahrenheit
Prepare a cookie sheet ( I use an air bake cookie sheet) with cooking spray or parchment paper
2 sticks salted butter (melted)
1/2 cup light brown sugar unpacked
1/4 cup sugar
1/2 cup golden ground flaxseed
Using a kitchen aide mixer on low speed blend the above ingredients until combined.
1 Tablespoon milk
1 1/2 teaspoons vanilla
Blend on low speed
In separate bowl sift together:
2 cups Brown Rice Flour*
1/4 cup corn starch*
2 Tablespoons Tapioca flour* (I grind down instant Tapioca in a coffee grinder)
1 teaspoon Xanthan Gum*
1 teaspoon baking soda
Add to mixer and blend until well combined
Take bowl from mixer stand and add:
1 1/2 cups mini chocolate chips (if not adding nuts add up to 1 cup more chips)
1 1/2 cups crushed pecans or walnuts (optional)
Mix well, by hand…
Scoop out 12 portions using an ice cream scoop if available. Form into rounds and flatten with a fork slightly to form about a 3″ round that is about a 1/2″ high.
Don’t form yet, place tray in refrigerator for 1/2 an hour to chill so cookies don’t spread out too thin.
Bake for 18 – 20 minutes. The cookies should not be cooked all the way, they should have a slight glisten to them so that they cook on their own while sitting on top of the stove when you take them out. Cool completely and serve on a plate, or wrap individually with plastic wrap and store in an airtight zip lock baggie. Stores in freezer for 1 month or in the fridge for up to 2 weeks.
*If you would like to make these cookies with a wheat flour instead then replace the Brown rice flour, Corn Starch, Tapioca flour and Xanthan Gum with 2 1/4 cups + 2 Tbs of all purpose, unbleached, wheat flour.