Chocolate Chip Cookies - Gluten Free, Rice Free, Egg Free, Dairy Free, Soy Free and Corn Free

This is the second recipe I ever made.  Served at a preschool concert and they were enjoyed by all.  My Mother in law and mother love these cookies.  My husband eats them for breakfast sometimes if I am not paying attention.  My husband says they are very close to nestle toll house homemade chocolate chip cookies.  My husband likes them crispy like Chips-Ahoy!, my daughter and I like them softer.  We freeze them!  To unthaw them try warming them up in a microwave for 15-20 seconds to get them warm, soft, and gooey.

2 1/4 cups all-purpose flour (2 sorghum , 2/3 potato starch and 1/4 tapioca flour)

1 teaspoon baking soda

1 teaspoon salt

1/4 cup margarine MELTED (we use margarine we purchased during passover time) 

3/4 cup granulated [white] sugar

3/4 cup unpacked brown sugar

1 teaspoon pure vanilla

1 individual applesauce (1/2 cup scant)

2 cups Enjoy Life Chocolate Morsels

1. Sift flour, baking soda and salt in small bowl.


2. Beat melted margarine, granulated sugar, brown sugar and vanilla in a large mixing bowl. 


3.  Add applesauce into the bowl.


4. Gradually beat in flour mixture. Stir in morsels. Put in freezer for 30 minutes.  I use parchment paper and drop by rounded tablespoon onto the covered cookie sheet.  I have done it without the paper and it is fine.  I just want it to be easy to clean up!   I sometime just put it in the fridge overnight.

Bake in preheated 375 degree oven for 10-13 minutes or until golden brown. Let stand for 1-2 minutes; remove to wire racks to cool completely.

This is how it looks after being in the refrigerator over night.  I put it in the freezer for 30 minutes when I am in a hurry!

Bet you can't eat just one!!!!!!!

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Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted). 

Chocolate Cupcakes

My child's preschool class loved these cupcakes.  One student told the teacher that they were the best cupcakes he ever had and was trying to eat the crumbs off the cupcake holder.  They are nice, moist, and chocolatey.  This recipe is also the same recipe that I use for my chocolate cake.  I found that the silicone pans work the best.  My daughter likes for me to use this recipe with her butterfly silicone pan for her birthday cakes.  Sometimes my husband likes to use melted dairy-free Enjoy Life chocolate chips as a ganache to top off the cupcakes. 

Dry (sift all together) 

1 1/4 c sugar     

1 1/2 c gf mixture  (1 c sorghum and then put 2 T  of sorghum in a 1/2 c and then fill 

rest with tapioca flour

3/4 c Hersey's cocoa         

1 1/2 teaspoon baking powder         

1  teaspoon baking soda     

1 1/2  teaspoon knox gelatin

1/2 teaspoon sea salt 

Wet        

1 individual applesauce (1/2 cup scant of applesauce)        

1 teaspoon of pure vanilla
1/3  (scant) cup canola oil         

1/4  (scant) cup very hot water

½ stick Passover margaine at room temperature

1.  Heat oven to 350°F.

2.  In large mixer bowl, sift together dry ingredients and set aside

3.  Add applesauce, oil, and vanilla; beat on medium speed for 2 minutes.

5.  Place dry ingredients into wet and let mix for 2 minutes.

6.  STIR in boiling water by hand (batter will be like mousee when combined well. Scoop      two tablespoons into cupcake holders

.

7.   Bake for 18 minutes.(Depending on your oven.  They start to crack when done or a toothpick comes out clean).

(All Rights Reserved)

Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted).