15 Kislev 5781 / Tuesday, December 01, 2020 | Torah Reading: Vayishlach
 
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Chocolate Chip Cookies (Gluten-Free Option)    

Chocolate Chip Cookies (Gluten-Free Option)



The secret of a good chocolate chip cookie is a soft and chewy texture, achieved by baking them only until they are just cooked, not a second longer.

 



You can never make enough of these gluten-free (or spelt) chocolate chip cookies. The egg-free version is almost as good—I make them for my egg-allergic granddaughter all the time. Besides high-quality ingredients, the secret of a good chocolate chip cookie is a soft and chewy texture, achieved by baking them only until they are just cooked, not a second longer. 

 

 

Baking Time: 10 minutes 

Preparation Time: 15 minutes 

Level of Difficulty: Easy 

Kashrut Type: Parve 

 

 

INGREDIENTS 

Recipe yields 40 cookies 

 

2 eggs (egg-free:2 tablespoons flax meal mixed with 1⁄3 cup warm water) 

1 cup packed brown sugar 

3⁄4 cup plus 2 tablespoons vegetable oil 

1 tablespoon pure vanilla extract 

2 1⁄2 cups flour: whole wheat pastry, or spelt flour (gluten-free option: use any GF flour, such as brown rice flour) 

3⁄4 teaspoon baking powder 

3⁄4 teaspoon baking soda 

1⁄2 teaspoon salt 

1 1⁄2 cups semisweet chocolate chips, best quality 

1⁄2 cup walnuts or pecans, chopped (optional) 

 

 

 

PREPARATION 

1. Preheat the oven to 375 ̊F.  

 

2. Cream the eggs and sugar in a food processor or with an electric mixer until light and fluffy.  

 

3. Add the oil and vanilla, and then mix in thoroughly.  

 

4. Add the flour, baking powder, baking soda, and salt, and pulse (or mix at low speed) until just combined.  

 

5. Fold in the chocolate chips and nuts by hand.  

 

6. Drop the cookies in heaping teaspoonfuls onto a cookie sheet lined with parchment paper, 1 inch apart.  

 

7. Bake 10 minutes. The cookies will firm up as they cool, so do not be tempted to bake them a second longer, or they will harden. Bake only one tray at a time.  

 

8. Store at room temperature in tin boxes. Separate each layer of cookies with foil or wax paper so they don’t stick together. 

 

***  
Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at  FreshFamilies.us. 

 





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