Gluten-free Milk Chocolate Chip Cookies

Gluten-free Milk Chocolate Chip Cookies Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 8 minutes | Servings: 24 cookies

Introduction

These Gluten-free Milk Chocolate Chip Cookies are a delicious treat for those with gluten sensitivities or allergies. Made with a combination of white rice flour and tapioca flour, these cookies are light and crispy with a perfect balance of sweetness from the chocolate chips.

History

The recipe for these Gluten-free Milk Chocolate Chip Cookies was developed as a way to provide a tasty alternative for those who are unable to consume gluten. By using a blend of gluten-free flours and other ingredients, these cookies are a great option for those looking for a delicious treat without the gluten.

Ingredients

0.5 cup of butter or margarine
0.75 cup of peanut butter
1 cup of white rice flour
0.25 cup of tapioca flour
0.5 cup of sugar
0.5 cup of packed brown sugar
1 egg
0.5 tsp of baking soda
0.5 tsp of baking powder
one bag of milk chocolate chips

How to prepare

In a bowl, beat margarine and peanut butter using an electric mixer until well blended.
Add flours, sugars, egg, baking soda, and powder.
Beat until thoroughly combined.
Add chocolate chips and mix with a fork.
Shape into 1 inch balls and flatten by crisscrossing with a fork.
Bake at 375°F (191°C) for six to eight minutes or until lightly browned.

Variations

For a nut-free version, you can substitute the peanut butter with sunflower seed butter.
You can also add in chopped nuts or dried fruit for added texture and flavor.

Cooking Tips & Tricks

Make sure to use a good quality margarine and peanut butter for the best flavor and texture.

- Be sure to mix the ingredients thoroughly to ensure that the cookies bake evenly.

- Do not overbake the cookies, as they will continue to cook slightly once removed from the oven.

Serving Suggestions

These cookies are perfect for enjoying with a glass of milk or a cup of tea.

Cooking Techniques

Be sure to properly measure out the ingredients to ensure the cookies turn out just right.

- Mixing the dough thoroughly will help ensure that the cookies bake evenly.

Ingredient Substitutions

If you do not have tapioca flour, you can use cornstarch as a substitute.

- You can also use a different type of chocolate chips, such as dark chocolate or white chocolate.

Make Ahead Tips

You can prepare the dough for these cookies ahead of time and store it in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Serve these cookies on a decorative plate or platter for a beautiful presentation.

Pairing Recommendations

These cookies pair well with a glass of milk, a cup of coffee, or a scoop of vanilla ice cream.

Storage and Reheating Instructions

Store any leftover cookies in an airtight container at room temperature for up to 3 days. To reheat, simply place the cookies in a 350°F (177°C) oven for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of these cookies contains approximately 180 calories.

Carbohydrates

Each serving of these Gluten-free Milk Chocolate Chip Cookies contains approximately 20 grams of carbohydrates.

Fats

Each serving of these cookies contains approximately 10 grams of fat.

Proteins

Each serving of these cookies contains approximately 2 grams of protein.

Vitamins and minerals

These cookies do not contain significant amounts of vitamins or minerals.

Alergens

These cookies contain peanuts and dairy.

Summary

These Gluten-free Milk Chocolate Chip Cookies are a delicious treat that is relatively low in calories and fat. However, they do contain allergens such as peanuts and dairy.

Summary

These Gluten-free Milk Chocolate Chip Cookies are a delicious and easy-to-make treat for those with gluten sensitivities. With a perfect balance of sweetness and crunch, these cookies are sure to be a hit with everyone who tries them. Enjoy!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Gluten-free Milk Chocolate Chip Cookies. It was a sunny afternoon, and I was visiting my friend Martha, a fellow baking enthusiast. We were sitting in her cozy kitchen, surrounded by the warm scent of freshly baked cookies, when she pulled out a tattered old cookbook.

"Have you ever tried making gluten-free cookies?" Martha asked, flipping through the pages of the cookbook. "I found this recipe a while back and it's become a favorite in our house."

I leaned in closer, intrigued. I had never made gluten-free cookies before, but I was always up for a baking challenge. As Martha read out the ingredients and instructions, I felt a rush of excitement. The thought of creating something delicious and new filled me with joy.

The next day, I gathered all the necessary ingredients and set to work in my own kitchen. I followed the recipe to the letter, mixing the gluten-free flour, baking soda, and salt in a bowl. In a separate bowl, I creamed together butter, sugar, and vanilla extract until light and fluffy. I then added the dry ingredients to the wet mixture, stirring in milk chocolate chips at the end.

As I scooped out the dough onto a baking sheet, I couldn't help but feel proud of myself. The cookies baked to perfection in the oven, filling the kitchen with a tantalizing aroma. When I took the first bite of a warm, gooey cookie, I knew I had found a new favorite recipe.

Over the years, I have made these Gluten-free Milk Chocolate Chip Cookies countless times, tweaking the recipe here and there to suit my tastes. I have shared them with friends and family, who always rave about their deliciousness. Each time I bake a batch, I am reminded of that sunny afternoon with Martha and the joy of discovering something new in the kitchen.

One day, I decided to enter a baking competition at the local fair. I knew that my Gluten-free Milk Chocolate Chip Cookies would be a hit, and I was eager to showcase my baking skills to a wider audience. As I set up my booth at the fairgrounds, I felt a mix of nerves and excitement. Would the judges appreciate the unique twist of gluten-free ingredients in a classic cookie recipe?

The moment of truth arrived as the judges sampled my cookies. I held my breath, waiting for their verdict. To my delight, they praised the cookies for their chewy texture, rich chocolate flavor, and perfect balance of sweetness. I beamed with pride as they awarded me first place in the cookie category.

Since then, I have continued to bake these Gluten-free Milk Chocolate Chip Cookies for special occasions and everyday treats. They have become a staple in my recipe collection, a reminder of the joy of discovering new flavors and techniques in the kitchen. I am grateful to Martha for introducing me to this recipe and sparking my passion for gluten-free baking.

As I sit in my kitchen now, surrounded by the comforting scent of freshly baked cookies, I am filled with gratitude for the culinary journey that led me to this recipe. The memories of that sunny afternoon with Martha and the thrill of winning that baking competition will always hold a special place in my heart. And as I take a bite of a warm, gooey cookie, I am reminded of the simple joy of sharing delicious food with loved ones.