Tuesday, November 19, 2013

Chocolate Chip Cookie Crunch
We make gluten-free treats and bring them with us to events. Everyone tells us how good they are. Many people ask us for the recipes. So we decided that we would start collecting our recipes into a cookbook. But I wanted to start sharing our recipes with you all and you can try them and see how they work out for you. 

With that being said, my 12 year old, almost 13 year old, daughter is the best baker I know. I give her a recipe and how to doctor it and she is able to make some delicious goodies. One day she wants to open her own bakery. Maybe even a gluten-free bakery!

This has got to be one of the best cookies we have eaten. We took a recipe from a book I am reading and doctored it for gluten-free and it turned out wonderfully. I am addicted.

Chocolate Chip Cookie Crunches

1 cup salted butter (2 sticks, melted)
1 cup sugar
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon salt (omit if you use salted butter like us)
2 teaspoons vanilla
2 eggs, beaten
2 1/2 cups gluten-free flour mix, sifted
2 cups crush corn chex (crush them with your hands, crumbles not dust)
1 cup semi-sweet chocolate chips or milk chocolate chips
1 cup white chocolate chips

     Preheat oven to 375 degrees. Melt butter, add the sugars and stir. Beat in eggs and vanilla. In a separate bowl mix together, baking soda and flour and sift. Add flour and stir in. Crush corn chex in a bowl with your hands. Add crushed chex and chocolate chips and stir. Form dough into walnut size balls with your fingers and place on a baking sheet covered with parchment paper. Bake at 375 for 8-10 minutes on the middle rack.

     Cool on baking sheet for 2 minutes. Then remove to a wire rack until they are completely cool. The wire rack is important it makes the cookies crispier. If the cookies spread out too much in the oven reduce to 350 degrees. Do not flatten cookies before baking. They will flatten themselves.

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