Sunday, March 18, 2012

Chewy Chocolate Chip Cookies Recipe- With Oil, Gluten Free and Regular

I really like chocolate chip cookies. They're one of my favorite type out there. The most annoying thing about them is that they usually are made with butter or margarine, and I don't always have butter in the house, don't touch margarine with a 10 foot pole, and yes, butter is expensive so I try not to use too much of it. Oh, and also, since I don't have a microwave here, and since I always forget to leave my butter out to soften, its a pain in the neck to cream the butter and sugar for those cookie...

Enter these delicious, oil based chewy chocolate chip cookies. So soft and delicious, so sweet and yummy. And best of all- with a simple change, you can make these either gluten free or with gluten, whichever you need. No more bakery chocolate chip cookies once you have this recipe. (Oh, and since no creaming is necessary, its so easy to whip these together- I had a batch ready and made in about 15 minutes start to finish, including preheating the oven.)
You'll notice that there aren't a ton of chocolate chips in mine- that's the most expensive part of the recipe, so I skimp on mine; the cookies are just as yummy with fewer.

Chewy, Chocolate Chip Cookies Recipe- Gluten Free, Dairy Free

Ingredients:
2 1/2 cups flour, all purpose wheat flour or all purpose gluten free flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup oil (I use sunflower)
1 cup sugar (you could probably get away with 3/4 cup of sugar)
1 tablespoons molasses
2 eggs
1/3-1/2 cup chocolate chips

Instructions:
1. Mix all the ingredients aside from the chocolate chips. Mix well.

2. Add the chocolate chips, then mix well.

3. Make little balls of cookie dough, place on cookie sheet with a little space between then, and flatten slightly. (These cookies "melt" and "spread" a little during the cooking process, but not too much.)

4. Bake at 350 for 8-10 minutes, until the bottom is browning.

5. Let cool for at least 5 minutes, then enjoy!

Yield: Makes approximately 20 large cookies.

What is your favorite type of cookie? Do you like chocolate chip cookies?
Do you tend to make baked goods with margarine or butter? What is your trick for people like me who always forget to take butter out to let it come to room temperature so its workable for baking?


Linking up to Frugal Days Sustainable WaysGluten Free Wednesday, Allergy Free Wednesday

1 comment:

  1. I recently subsituted apple sauce for eggs in my cookies- lowered the sugar I put in and they came out amazing. They were so chewy. And the best part? I didn't feel guilty about eating the dough, because it was egg free! That is more important than ever, since my baby breaks out in a rash whenever I have eggs. I put in about a cup of applesauce per egg subsituted. Still refining exact amounts, but totally worth it. I even made my own applesauce. So easy and so yummy!

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