If you are looking for a super chewy gluten free cookie then this recipe it for you! I like to think these are a “healthier” version of the Subway cookie.
Those of you who chowed down on those white chocolate macadamia nut cookies from Subway in your High School days will appreciate this cookie! This recipe makes quite a bit, so you can absolutely given them away along with your other holiday baked goodies.
I’ve been meaning to experiment with a gluten free flour for quite some time, and so when I saw that Bulk Barn was selling an all-purpose gluten free flour and I jumped on the chance!
I’ve had great success with their gluten free pancake blend, and so I thought why not? First things first I need to give you the heads up that my cookies did not fluff up as much as they normally do with whole wheat flour, but they were very delicious. I found I needed to add more flour to get the right consistency. I’m terrible at measuring since I’m mostly winging it usually, but I’d say I probably used about 1/4 to about 1/2 cup of extra flour. I was also using apple sauce as half of the fat, so that tends to make things a little more wet as well. Just some things to think about 🙂
As always I only add 1/3 of the sugar trust me you won’t notice the difference. So what I normally do is I scoop the sugar, but I only fill the cups about 1/3 of the way full.
Ingredients
** makes 4 dozen cookies
1/2 cup apple sauce
1/2 cup of margarine, butter or coconut oil
1 cup brown sugar
1/2 white sugar
2 eggs
1 tsp vanilla (doubled this)
2 cups gluten free flour (+ more if you find the batter too thin)
1 tsp baking soda
1/2 tsp salt
1 package of white chocolate chips
1 cup of white chocolate peppermint sprinkle chips (purchased at bulk barn)
red and green sprinkles (optional)
Directions
Preheat oven 375
Beat apple sauce, margarine, and sugars until combined. Beat in eggs and vanilla
In a medium sized bowl combine flour, baking soda, and salt, and gradually combine with the creamed mixture.
Once the wet and dry ingredients are combined add white chocolate chips + white chocolate peppermint chips.
Using a tablespoon, drop mixture onto a cookie sheet lined with parchment paper. I added extra festive sprinkles on top before they went into the oven.
Bake 8-12 minutes depending on your oven. Cookies will be golden brown.
Let cool for 1 minute. Cool on a wire rack and enjoy! Might a suggest a cup of hot cocoa to accompany these delectable little cookies? The peppermint with the rich cocoa flavor would be AH-MAZING!
What do you think blog readers will you be giving these gluten free cookies a go? If you have any other suggestions for gluten free treats send them my way! I do not suffer from celiac disease or anything, but I do like to incorporate gluten free meals, and recipes into my regular diet 🙂 What are some of your holiday baking traditions? Comment below or tweet me @shortpresents