RECIPE: Gluten-Free Apple and Spice Chocolate Chips
We are still getting the hang of gluten free baking. We are not totally gluten free at our house, but we are noticing my daughter definitely has tummy problems when she eats a lot of it. So during school days, we try to keep it to a minimum for her lunches. That way, she doesn't have problems during class and can focus on schoolwork.
This recipe I usually make conventionally, and thought it would be a great guinea pig for gluten free substitutions. The reason being the apple sauce which helps to bind and moisten. Gluten free goodies are usually dry and hard. Also, I use Bob's Red Mill All Purpose Gluten Free flour, and per the bag's suggestion, added some Xanthan Gum to the batter. You don't need a lot, and it's a good thing because this stuff gets expensive!
These froze really well. I pull a few out in the morning, pop in a Ziploc bag, and in the lunch bag it goes! It defrosts by lunchtime, and my monkey-girl get's a home-baked GF yummy from me!
By the way, using xanthan gum in our gluten free cooking is helping the texture of things immensely Here is a link on how to do it.
Gluten-Free Apple and Spice Chocolate Chips
2 cups gluten-free flour mix
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
3/4 of a cup vegetable shortening, room temp. (you can use butter flavored but I used regular)
1 cup light brown sugar
1 large egg
1 1/2 teaspoons vanilla
1 cup of applesauce
1 cup semisweet chocolate chips
1/2 teaspoon xanthan gum
Preheat oven to 375˚. Line 2 - 3 business sheets with aluminum foil. Sift the flour, baking soda and salt into a small bowl. Add cinnamon, nutmeg and cloves and toss it all with a fork.
With a stand mixer, whip the shortening until light and fluffy. Gradually sprinkle in the sugar, beating continuously. Batter will be light and fluffy. Beat in the egg and vanilla. Change mixer to low speed and alternate the dry ingredients with the apple sauce until everything is incorporated. Do not over mix.
Stir in chocolate chips by hand. Drop by heaping teaspoonfuls onto your cookie sheets, about 2" apart. Bake for 10 to 12 minutes. Allow cookies to set for three minutes on the sheets and then transfer them over to a cooling rack with a spatula to cool completely.