Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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64 GLUTEN-FREE ENTERTaiNiNG

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Mom’s Chocolate Chip Cookies

•Soy-free

My mom, Chris, made the best chocolate chip cookies when I was growing up. They were

thin and crispy around the edges and chewy in the center. I spent a lot of time and effort to

adapt them so they’d be just right gluten-free, and I’ve made her proud with these!

Orange Gingerbread Cookies

•Soy-free

This recipe has the bright flavor of fresh orange to liven up an otherwise traditional

gingerbread cookie. Cut these into any shapes you like using cookie cutters, bake, and leave

them plain or decorate with royal icing (page 95).

2 cups (350 g)

semisweet chocolate chips

2 cups (240 g) liv’s flour

blend (page 15) or 1 cup (120 g)

cornstarch plus ½ cup (60 g)

almond flour plus ½ cup (60 g)

oat flour

1 teaspoon baking soda

1 teaspoon salt

½ cup (112 g) unsalted butter

¾ cup (150 g) granulated sugar

¾ cup (170 g) firmly packed dark

brown sugar

1 tablespoon (15 ml) vanilla extract

2 eggs

Preheat the oven to 350 ̊F (180 ̊C, or gas mark 4). Line baking sheets

with parchment paper and set aside.

Place the chocolate chips in a food processor and pulse to chop

finely. In a medium-size bowl, mix together the flour blend, baking

soda, and salt.

In a separate bowl with an electric mixer, cream the butter and

granulated and brown sugars. Add the vanilla and eggs and mix until

combined. Stir in the flour mixture and the chopped chocolate chips.

Drop onto the lined baking sheets by teaspoonfuls 2 inches (5 cm)

apart. Bake for 9 minutes, or until the edges are crisp but the centers of

the cookies still look soft. Let cool for 2 to 3 minutes before transferring

to a cooling rack with a spatula.

Yield: 6 dozen cookies

Chef’s Tip

Chopping the chocolate chips ensures that they get distributed evenly

in the thin cookies. Alternatively, you could use mini chocolate chips, but

reduce the measurement to 1¼ cups (220 g).

¼ cup (55 g) unsalted butter,

softened

¾ cup (150 g) sugar

2 teaspoons orange zest

1 egg

¼ cup (80 g) molasses

1 tablespoon (15 ml) freshly

squeezed orange juice

3 cups (360 g) liv’s flour blend

(page 15) or 1½ cups (180 g)

cornstarch plus ¾ cup (90 g)

almond flour plus ¾ cup (90 g)

oat flour

¾ teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon ground cinnamon

2 teaspoons ground ginger

¼ teaspoon freshly grated nutmeg

⅛ teaspoon ground cloves

⅛ teaspoon ground allspice

¼ teaspoon salt

Cornstarch, as needed

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