National Cookie Day
In honor of National Cookie Day (December 4th), I’ve found some recipes for you to try at home:
* The Best Gluten-Free Chocolate Chip Cookies -
1 stick butter, ½ cup
1 tablespoon milk, or almond milk
¾ cup brown sugar
¼ cup white sugar
2 teaspoons vanilla
1 ⅓ cups gluten free all purpose flour, 7.5 ounces
¼ cup almond flour, 1 ounce
1 teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips
Sea salt for sprinkling, optional
In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.
Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.
Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.
Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.
Let cool for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
From GoDairyFree :
* Vegan Chocolate Chip Cookies
1 cup dairy-free buttery sticks (she uses Earth Balance) or shortening
1/2 cup packed brown sugar
1/2 cup sugar
¼ cup plain dairy-free rice, soy or flax milk beverage
1 teaspoon vanilla extract
2¼ cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
Preheat your oven to 350°F and grease or line cookie sheets with parchment paper or a silicone baking mat.
In a mixing bowl, cream the buttery sticks and sugars until light and fluffy. Add the milk beverage, and cream well, then blend in the vanilla.
In a medium bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to your mixing bowl and stir to combine.
Fold in the chocolate chips or chunks.
Drop the dough by the tablespoon onto your prepared cookie sheets.
Bake for about 10 minutes. Let cool for 5 minutes on the baking sheets before removing the cookies to cooling racks.
* Eggless Chocolate Chip Cookies
6 tablespoons (3 ounces) unsalted butter, softened
1 packed tablespoon (0.65 ounces) of cream cheese
¼ cup (2 ounces) dark brown sugar
3 tablespoons (1.25 ounces) granulated sugar
¾ teaspoon vanilla extract
½ cup + 3 tablespoons (3.6 ounces) all-purpose flour
½ teaspoon instant espresso powder (optional)
⅛ teaspoon fine salt
¼ teaspoon baking soda
¼ teaspoon baking powder
⅓ cup (2 ounces) chocolate chips
Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
In a medium bowl, beat the butter and cream cheese with an electric mixer on medium speed until fluffy, about 20 seconds.
Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
Next, add the vanilla and beat until just combined.
Whisk together the flour, salt, baking soda, baking powder and espresso powder in a separate bowl.
Sprinkle the flour on top of the butter mixture, and beat just until combined.
Stir in the chocolate chips.
Chill the dough uncovered in the fridge for 30 minutes. You can store it overnight, but let it sit at room temperature for 30 minutes before using it.
Scoop the dough into 8 dough balls, and space them evenly on the baking sheet.
Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.
Madisen Schlueter is a junior at Lindenwood University pursuing a Bachelor’s degree in Business Administration with a minor in Graphic Design. On campus, she is involved in Greek life as a member of the Delta Zeta sorority, where she serves as design chair and creates shirts for chapter events. She’s a native of St. Louis, grew up playing softball and loves traveling. When she’s not studying or working, you can find Madisen at Starbucks catching up with friends.