FAT FREE CHOCOLATE CHIP COOKIES RECIPES

Name: Gluten-Free Chocolate Chip Cookies
Prep time: 55 min
Total time: 55 min
Yield: 54
Ingredients: 1 cup packed brown sugar; 3/4 cup granulated sugar; 1 cup butter, softened; 1 1/2 teaspoons pure vanilla extract; 2 eggs; 2 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend; 2 teaspoons xanthan gum; 1 teaspoon gluten-free baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 bag (12 oz) semisweet chocolate chips (2 cups)

GLUTEN-FREE CHOCOLATE CHIP COOKIES - BETTYCROCKER.COM

Gluten-Free Chocolate Chip Cookies - BettyCrocker.com image

Soft, chewy and full of rich chocolate chips, these easy, homemade cookies taste just like the classic chocolate chip cookie with one small twist — they’re gluten-free! Made with Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, these easy and delicious cookies are ready to eat in under an hour and can be stored for later. That is, if there are any leftover!

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 55 minutes

Yield 54

Number Of Ingredients 11

Ingredients

1 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter, softened
1 1/2 teaspoons pure vanilla extract
2 eggs
2 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
2 teaspoons xanthan gum
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz) semisweet chocolate chips (2 cups)

Steps:

Heat oven to 375°F. In large bowl, beat sugars, butter and vanilla with electric mixer on low speed, or mix with spoon, until well blended. Beat in eggs until light and fluffy.
In medium bowl, stir rice flour, xanthan gum, baking powder, baking soda and salt until thoroughly blended. Stir flour mixture into butter mixture. Stir in chocolate chips.
On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.

Nutrition Facts : Calories 120 , CarbohydrateContent 17 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cookie, SodiumContent 90 mg, SugarContent 10 g, TransFatContent 0 g

EASY CHOCOLATE CHIP COOKIES RECIPE | JAMIE OLIVER RECIPES

Easy chocolate chip cookies recipe | Jamie Oliver recipes image

You can’t beat a good homemade cookie. These ones are soft, chewy, delicious, and really simple to make

Total Time 20 minutes

Yield 20

Number Of Ingredients 7

Ingredients

100 g unsalted butter slightly softened
125 g golden caster sugar
1 large free-range egg
½ teaspoon vanilla extract
200 g self-raising flour
1 pinch of fine sea salt
100 g quality chocolate (use a mixture of milk and dark, if you like)

Steps:

1. Preheat the oven to 170ºC/325ºF/gas 3. Line two baking sheets with greaseproof paper.
2. Beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg, add the vanilla and mix well. Sift in and fold through the flour and salt. Roughly chop and stir in the chocolate.
3. Roll tablespoons of the dough into balls and place onto the lined trays. Cover and chill in the fridge for 15 minutes.
4. Flatten the balls slightly with your fingers, then place in the hot oven for 10 to 12 minutes, or until lightly golden (make sure you don’t overdo them – the chewier the better). Leave to cool completely, then serve with a glass of cold milk.

Nutrition Facts : Calories 129 calories, FatContent 6.9 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 1.7 g protein, CarbohydrateContent 15.7 g carbohydrate, SugarContent 8 g sugar, SodiumContent 0.2 g salt, FiberContent 0.8 g fibre

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GLUTEN-FREE CHOCOLATE CHIP COOKIES - BETTYCROCKER.COM

Soft, chewy and full of rich chocolate chips, these easy, homemade cookies taste just like the classic chocolate chip cookie with one small twist — they’re gluten-free! Made with Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, these easy and delicious cookies are ready to eat in under an hour and can be stored for later. That is, if there are any leftover!
From bettycrocker.com
Reviews 4
Total Time 55 minutes
Calories 120 per serving

Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.

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You can’t beat a good homemade cookie. These ones are soft, chewy, delicious, and really simple to make
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1. Preheat the oven to 170ºC/325ºF/gas 3. Line two baking sheets with greaseproof paper.
2. Beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg, add the vanilla and mix well. Sift in and fold through the flour and salt. Roughly chop and stir in the chocolate.
3. Roll tablespoons of the dough into balls and place onto the lined trays. Cover and chill in the fridge for 15 minutes.
4. Flatten the balls slightly with your fingers, then place in the hot oven for 10 to 12 minutes, or until lightly golden (make sure you don’t overdo them – the chewier the better). Leave to cool completely, then serve with a glass of cold milk.

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