Thursday, August 28, 2014

Easy Gluten-Free Chocolate Chip Cookies



Is it cheating to use a mix to make cookies?  I think not.  These are doctored-up with tahini, so they are denser and moister than the classic mix cookie.  If you lack tahini (sesame seed butter) you can use another kind of nut butter.  (Almond butter is also very good.)

Easy Gluten-Free Chocolate Chip Cookies
Makes 24

1 19-oz box Betty Crocker Gluten Free Chocolate Chip Cookie Mix
1/2 stick butter (1/4 cup), softened
1/4 cup tahini (or another type of nut butter)
1 tsp vanilla extract (check for gluten)
1 egg
3 Tblsp water
1 Tblsp vegetable oil

Heat the oven to 350 degrees.  Line 2 cookie sheets with parchment paper.

To soften the butter straight from the refrigerator, microwave on high for 15 seconds.  The butter should be very soft, on the verge of melting to make the next step easier.

In a large bowl combine the mix, butter, tahini, vanilla, egg, water and oil.  Stir until a soft dough forms.  (This takes some elbow grease.  Strength!)

Drop the dough by rounded tablespoons onto the prepared cookie sheets (12 per sheet).  Bake for 13 minutes or until golden brown on tops and edges.  Cool completely and store in an airtight container.  Freeze the portion that won't be eaten in the next 24 hours.



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