Ok, the last time I posted a gluten free recipe, there was a little eye rolling in the crowd. But I am here to tell you that you could never tell the difference in a million years with this recipe. Actually with lots of the recipe I have been making gluten free lately.
I told you the deal with Pia’s food allergies a few months ago, and truth be told, we are still a few weeks from sorting out all of the specifics on exactly what she is allergic to and how severely. In the meantime I have been trying my hardest to keep things normal (and delicious!) with tons of gluten-free treats.
And honest to goodness, a few months ago I found Cup 4 Cup flour at my local grocery store and threw it in the cart with 5 other varieties. I knew I was just going to have to experiment and see what happened with these flours. It was with Cup 4 Cup that I found I really didn’t have to do much experimenting at all. It was immediately the family favorite as I found that I was able to swap it for AP flour in almost everyone of my standard recipes. Do you have any idea what a relief that was?! And even better was the fact that most of the recipes, you truly could not tell the difference!
So when I was approached by Cup 4 Cup to see if I would develop a gluten free cookie recipe for them, I was so excited! I am genuinely quite passionate about this product, it has made things much easier for my family.
I am sharing this recipe, which is intentionally “Kid Friendly” because I suspect there are more and more parents trying to cope with food allergies for their kids and still keeping them happy. But, I didn’t forget about the grown ups! I have another, slightly more “grown up cookie” that is still gluten-free and I am posting it this week.
THIS CONTEST IS NOW CLOSED!!
THE WINNER IS:
Submitted on 2013/12/22 at 6:05 pm
“My favorite is fried chicken with sweet potato casserole and creamed corn. My mother was the best southern cook you could find.”
So, along with this delicious recipe, I am also SO EXCITED to offer some PRIZES!!!
Because what is Christmas without sharing!?
This is what I get to give away to one of my readers:
The FULL Cup4Cup line (Multi-purpose Gluten Free Flour, Pancake and Waffle Mix, Pizza Crust Mix, and the newest, a Gluten Free and Dairy Free Brownie Mix, PLUS,
Wait for it…..
1 Kitchen Aid 13 cup Food Processor with Exact Slice System (retail $249.99) in the winners color choice of Empire Red, Onyx Black, Brushed Chrome, Contour Silver or White.
Enter this contest (which will be decided by random org.com) by leaving a comment telling me what your favorite Christmas dish is! Turkey and Gravy? Pot roast and Mashed Potatoes, Peppermint Chocolate Cake? Just let me know and you will be entered to win!
If you enter you should be in the continental US only (sorry!!) and the contest will close on Sunday at 12PM PT on December 22nd. I will then promptly post the winner on Sunday afternoon RIGHT HERE ON THIS POST! Please make sure you leave a valid email address so that I can get in touch with you. You have 48 hours to respond and then I will pick a new winner.
**Cup4Cup is indeed hosting this giveaway for all of you lovely people, but I absolutely am crazy about their product or I would never endorse it!
Recipe: Candy Cane Chocolate Chip Cookies (Gluten-Free) plus a BIG Giveaway!
makes 2 1/2 dozen cookies
- 1 cup butter
- 1 ½ cups white sugar
- 2 eggs
- ¼ teaspoon peppermint extract
- 2 ½ cups gluten free flour (I used cup 4 cup)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 large candy canes, crushed
- 12 ounces semi sweet chocolate chips
- Preheat the oven to 350 degrees. Prepare sheet pans with silpats or parchment paper.
- In the bowl of a standing mixer, cream together the butter and sugar. Add the eggs and the extract and combine well.
- In a separate bowl, combine the flour, baking soda and salt. Mix well and add to the cookie dough. Combine well.
- Add the Candy canes and chocolate chips and mix just until the candy has been incorporated.
- Scoop by the rounded tablespoon onto the pans, leaving lots of room for the cookies to spread (because they will spread quite a bit.)
- Bake the cookies for 10 minutes and then let them cool for a few moments on the baking pan before transferring them to a cooling rack or counter top.
- These store really well in the freezer!
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)