Jenny’s Gluten, Dairy & Soy Free Chocolate Chunk Cookies

We’re already a week into December and I’m still trying to get things done. The first order of business should be to get my shopping done, but sadly I keep procrastinating. In past years, I’d be at least 70% done by now, but this year I am having a hard time getting started. I do about 80% of my shopping online, which should make me want to do it even earlier, considering shipping time and costs and all. Hubby and I have agreed to take a new approach to Christmas this year. We’ve decided to get back to what Christmas really means and to not go overboard on Christmas gifts for our children. It’s an easy thing to do, going overboard. So, this year I found something on Pinterest (yes, I totally love Pinterest!) that would help me to really narrow down my gift giving – not like I don’t love giving to my children, but Christmas has become so commercialized and I want them to understand what it’s supposed to be about. I had them fill out a letter saying what they want, what they need, what they’ll wear and what they’ll read. A little difficult for a four year old, but I helped her out quite a bit. The boy loved doing it and it was really a challenge for him to come up for a couple of things that he really wants instead of listing off a thousand toys that would be just forgotten about anyway. Our kids are blessed to have toys, games and books already, and we’re trying to teach them that there are children out there that don’t have those things, let alone food, clothing and shelter. It’s tough for a child to understand all the complicated aspects of life, but we’re trying to teach them this lesson. So instead of going over the top with our kids we will be giving less to our own kids and then giving to those less fortunate.  As the old saying goes It’s far better to give than to receive. So, hopefully at the end of this Christmas season our kids will understand to be grateful for the things they have instead of always wanting and asking for more. And, as adults it’s just as important for us to remember that as well. That being said, I’m sure that my shopping will come together in good time and I’ll still have plenty of time to just enjoy the season with family and friends. But, really, let’s be honest I’d better hurry up!

Christmas is my favourite time of year and every year I spend hours baking up some gluten, dairy and soy free goodies for my family and friends to share. I hope to be able to share a few of my favourites with you in future posts, but today’s recipe is great year round. What kid or adult out there doesn’t love a soft chocolate chip cookie? My kids love these cookies. What I love about them is that they are the perfect texture, they freeze easily and no one can tell the difference from cookies made with wheat flour. And, to top it all off, they are easy to make. So give these cookies a whirl … your gluten free kid or kid at heart will love them, I promise!

Jenny’s Gluten, Dairy & Soy Free Chocolate Chunk Cookies

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Preheat your oven to 350 F. In a medium mixing bowl combine the following and set aside:

2 1/4 cups Jenny’s All Purpose Gluten Free Flour*

1/2 cup tapioca starch

1/2 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

1 tsp baking powder

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In the bowl of your mixer cream the following: (don’t over mix!)

1 cup Earth Balance Soy Free Spread

1 cup brown sugar, packed

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Next add to your creamed Earth Balance and brown sugar:

2 eggs

1 tsp vanilla

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Mix until just combined. Add your dry ingredients to your mixer slowly. Mix on low speed until just incorporated.

Fold in 1 bag Enjoy Life Mega Chunks

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Using your hands, roll small cookie balls and place on parchment lined baking sheet (don’t press them down, leave them as balls!). Bake at 350 F for 10 -12 minutes. Remove from oven and let cool.

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Serve and enjoy! These cookies will keep a few days on the counter in an airtight container or freeze them once their cooled and defrost as needed!

Love,

Jenny

Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 sorghum flour

Jenny’s Gluten, Dairy & Soy Free Chocolate Chunk Cookies
 
Prep time

Cook time

Total time

 

Jenny Beaulieu:
Recipe type: Dessert
Serves: 2 dozen

Ingredients
  • 2¼ cups Jenny’s All Purpose Gluten Free Flour*
  • 2¼ cups Jenny’s All Purpose Gluten Free Flour*
  • ½ cup tapioca starch
  • ½ cup tapioca starch
  • ½ tsp xanthan gum
  • ½ tsp xanthan gum
  • ½ tsp baking soda
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 cup Earth Balance Soy Free Spread
  • 1 cup Earth Balance Soy Free Spread
  • 1 cup brown sugar, packed
  • 1 cup brown sugar, packed
  • 2 eggs
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 bag Enjoy Life Mega Chunks

Instructions
  1. Preheat your oven to 350 F. In a medium mixing bowl combine Jenny’s All Purpose Gluten Free Flour, tapioca starch, xanthin gum, baking soda, salt and baking powder. Set aside.
  2. In the bowl of your mixer cream the Earth Balance Soy Free Spread and brown sugar. Don’t over mix!
  3. To the creamed Earth Balance and brown sugar add the eggs and vanilla. Mix until just incorporated.
  4. Slowly add the dry ingredients to the wet ingredients, using your mixer. Mix on low speed.
  5. Fold in the Enjoy Life Mega Chunks using a spatula.
  6. Using your hands, roll small cookie balls and place on parchment lined baking sheet (don’t press them down, leave them as balls!).
  7. Bake at 350 F for 10 -12 minutes. Remove from oven and let cool.
  8. Serve and enjoy! These cookies will keep a few days on the counter in an airtight container or freeze them once their cooled and defrost as needed!

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