Post by The Big Daddy C-Master on Nov 22, 2015 10:45:15 GMT -5
Good stuff again without the crap from the stores, very easy to make. I'll list the substitutes in parenthesis.
www.verybestbaking.com/recipes/140590/chocolate-chip-cookie-bites/
Brown Rice Chocolate Chip Cookies
INGREDIENTS (48 COOKIES)
• 1 1/2 cups rice flour (3/4)
• 1/2 teaspoon baking soda (1/4)
• 1/2 teaspoon salt (1/4)
• 1/4 cup (1/2 stick) butter, softened (3 tbsp or 1.5 tbsp olive oil)
• 1/2 cup granulated sugar (1/4)
• 1/2 cup lightly packed brown sugar (1/4, optional)
• 1/2 teaspoon vanilla extract (1/4)
• 2 large eggs (1 egg)
• 1 cup (6 oz.) Chocolate Chips. (1/2 cup or 3 oz)
• 1/2 cup chopped nuts (1/4 optional)
INSTRUCTIONS
COMBINE rice flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light. Add eggs one at a time, beating well after each addition. Gradually add rice flour mixture. Stir in morsels and nuts. Cover; refrigerate for 1 hour.
PREHEAT oven to 375° F. Line baking sheets with parchment paper or lightly grease. Roll dough into 3/4-inch balls. Place 2 inches apart on prepared baking sheets.
BAKE for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove parchment paper with cookies to wire racks to cool completely. Store in airtight container.
www.verybestbaking.com/recipes/140590/chocolate-chip-cookie-bites/
Brown Rice Chocolate Chip Cookies
INGREDIENTS (48 COOKIES)
• 1 1/2 cups rice flour (3/4)
• 1/2 teaspoon baking soda (1/4)
• 1/2 teaspoon salt (1/4)
• 1/4 cup (1/2 stick) butter, softened (3 tbsp or 1.5 tbsp olive oil)
• 1/2 cup granulated sugar (1/4)
• 1/2 cup lightly packed brown sugar (1/4, optional)
• 1/2 teaspoon vanilla extract (1/4)
• 2 large eggs (1 egg)
• 1 cup (6 oz.) Chocolate Chips. (1/2 cup or 3 oz)
• 1/2 cup chopped nuts (1/4 optional)
INSTRUCTIONS
COMBINE rice flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light. Add eggs one at a time, beating well after each addition. Gradually add rice flour mixture. Stir in morsels and nuts. Cover; refrigerate for 1 hour.
PREHEAT oven to 375° F. Line baking sheets with parchment paper or lightly grease. Roll dough into 3/4-inch balls. Place 2 inches apart on prepared baking sheets.
BAKE for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove parchment paper with cookies to wire racks to cool completely. Store in airtight container.
