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Mama’s Gluten Free Chocolate Chip Cookies with Brown Rice Syrup

Ingredients
⅓ cup butter or dairy free margarine, room temp.
1 cup Organic Brown Rice Syrup (Lundberg Sweet Dreams® Brown Rice Syrup)
½ cup mashed banana
1 large egg
1 tsp. vanilla
1¾ cups Mama’s Almond or Coconut Blend Flour
½ tsp. xanthan gum or guar gum
½ tsp. baking powder ( Hains Pure Foods Featherweight Baking Powder to be corn free)
½ tsp. salt
1 cup Organic Cocoa Nibs, carob chips or Chocolate Chips (C.C. will have sugar)

Directions
Preheat oven to 375°. Line a cookie sheet with parchment paper or lightly spray baking sheet with cooking spray.

In a small bowl, combine flour, xanthan gum or guar gum, baking powder and salt. Set aside.

In a mixing bowl, cream together butter and brown rice syrup.

Add banana, egg, and vanilla and beat together.

With mixer running on low speed, slowly add flour mixture. Mix until well combined. Pour in cacao nibs, carob chips or chocolate chips and mix to combine.

Using a cookie scoop, (Small for small cookies, medium for 3 inch cookies), place dough 2 inches apart on cookie sheet.

Bake at 375° for 9-11 minutes or until cookies are set and edges just barely start to brown. Allow to set on cookie sheet for 5 minutes before carefully removing to cooling racks.
Happy Baking –  Angela Ishmael, Gluten Free Mama Staff

 

Mama’s Gluten Free Chocolate Chip Cookies with Brown Rice Syrup
Recipe Type: Cookies, Brownies & Bars; Natural Sweeteners and Cane Sugar Alternatives
Author: Angela Ishmael – Gluten Free Mama Staff
Prep time:
Cook time:
Total time:
Serves: 12-18 cookies
Ingredients
  • ⅓ cup butter or dairy free margarine, room temp.
  • 1 cup Organic Brown Rice Syrup (Lundberg Sweet Dreams® Brown Rice Syrup)
  • ½ cup mashed banana
  • 1 large egg
  • 1 tsp. vanilla
  • 1¾ cups Mama’s Almond or Coconut Blend Flour
  • ½ tsp. xanthan gum or guar gum
  • ½ tsp. baking powder ( Hains Pure Foods Featherweight Baking Powder to be corn free)
  • ½ tsp. salt
  • 1 cup Organic Cocoa Nibs, carob chips or Chocolate Chips (C.C. will have sugar)
Instructions
  1. Preheat oven to 375°. Line a cookie sheet with parchment paper or lightly spray baking sheet with cooking spray.
  2. In a small bowl, combine flour, xanthan gum or guar gum, baking powder and salt. Set aside.
  3. In a mixing bowl, cream together butter and brown rice syrup.
  4. Add banana, egg, and vanilla and beat together.
  5. With mixer running on low speed, slowly add flour mixture. Mix until well combined. Pour in cacao nibs, carob chips or chocolate chips and mix to combine.
  6. Using a cookie scoop, (Small for small cookies, medium for 3 inch cookies), place dough 2 inches apart on cookie sheet.
  7. Bake at 375° for 9-11 minutes or until cookies are set and edges just barely start to brown. Allow to set on cookie sheet for 5 minutes before carefully removing to cooling racks.

 

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One Comment

  1. Karen Borduin May 29, 2014 at 3:24 pm
    Do you think I can use Agave instead?<br />

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