Well we’ve managed to dig ourselves out of Snowmaggedon 2013 up here in Southern Ontario, Canada. Whew! For once the weather guys were right – we actually got a snow storm! Friday was officially declared a snow day so we stayed inside (except when shoveling ha ha) and made treats. What better to make on a snowy winter day to go with our hot chocolate or Mommy’s
spiked coffee – Ice Cream Cookie Sandwiches! These ones we made Gluten Free but they can easily be made as normal cookies too.
Place a scoop of your fave ice cream in the middle of 2 cooled cookies. EnJOY.
Gluten Free Chocolate Chip Cookies
- 4 cup All Purpose Gluten Free Flour (I use a rice based blend)*
- 4 cup Quinoa Flour*
- 3 cup Butter or Margarine
- 2 cup White Sugar
- 4 cup Brown Sugar (packed)
- 2 tsp Salt
- 1/2 tsp baking soda *
- 4 Eggs
- 3 Egg yolks
- 1/4 cup Vanilla
- 6 cups Semi-Sweet Chocolate Chips or Chunks or 5 cup Melting Wafers
* If using regular all purpose flour (NOT gluten free) increase to 2 tsp baking soda and use 8 cups all purpose flour.
In a mixer (or by hand) cream together sugars and butter. Add vanilla, and eggs (beaten), slowly add flours. Add chocolate – I like wafers as they make bigger chunks. Drop by spoonful onto an un-greased cookie sheet. These will spread so place fairly far apart or be prepared to use your spatula to break apart. Bake for 8-10 minutes, let cool on tray then remove to rack. Seat in airtight container. Makes about 6 1/2 – 7 dozen.
You can also place parchment paper along the bottom & sides of a brownie pan and place he batter on it to make squares instead of cookies. If you do so – add 5-7 min to cooking time (keep checking on it). Let cool in pan, then use parchment paper to lift out of pan and a pizza cutter to cut into squares. Seal in airtight container. enJOY.
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