Gluten Free Chocolate Chip and M&M Cookies
Soft, chewy cookies! What will you add - chocolate chips or M&Ms or BOTH??
The last option is the best in our opinion!
Gluten free baking is about precision. We strongly recommend using the ingredients and tools listed below. We use them in our own baking and we know they produce the best results.
Please use a small digital scale to weigh your ingredients to the exact gram. The scale and time to measure are very worth the investment!
Preheat oven to 350 degrees.
In a medium bowl, mix together:
- 79 grams of almond flour
- 179 grams of brown rice flour
- 141 grams of white rice flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
In the mixing bowl, add:
- 220 grams of unsalted butter
- 120 grams of granulated sugar
- 126 grams of dark brown sugar
- 39 grams of light brown sugar
- 47 grams of honey
Mix the butter, sugars and honey on speed #1 for 15 seconds. Scrape the bowl.
Mix on speed #2 for 15 seconds. Scrape the bowl.
The goal is for your batter to be thick, almost like a paste.
Check your batter for unblended ingredients. If you find some, fold them into your batter with your spatula and turn on your mixer on medium speed for 5 more seconds.
Then, add to the mixing bowl:
- 100 grams of eggs which should be 2 large eggs. Please weigh your eggs and remove any grams that are over 100. It’s a picky thing to do, but your final cookies will thank you for it.
- 1 teaspoon of vanilla
Mix on speed #1 for 15 seconds. Scrape the bowl.
Mix on speed #2 for 15 seconds. Scrape the bowl.
Again, your goal is to just blend the ingredients and not overmix.
Check your batter for any major egg hanging out on its own. If you find some, fold it into your batter with your spatula and turn on your mixer on medium speed for 5 more seconds.
Then, add to the mixing bowl:
- The flour mixture.
Mix on speed #1 for 15 seconds. Scrape the bowl.
Mix on speed #2 for 15 seconds. Scrape the bowl.
Check your batter for any flour mixture not incorporated into your batter. If you find some, fold it into your batter with your spatula and turn on your mixer on medium speed for 5 more seconds.
Then, add to the bowl:
- 340 grams of chocolate chips or
- 510 grams of M&Ms
If you choose to add both chocolate chips and M&Ms (wise choice!) then adjust your measurements to:
- 170 grams of chocolate chips and
- 255 grams of M&Ms
Mix on speed #2 speed for 15 seconds. Scrape the bowl.
Put parchment paper on a cookie sheet.
Use a yellow handle ice cream scoop and fill it up completely with cookie dough. Scrape the wide end of the ice cream scoop on the edge of your bowl so you have a flat bottom for your cookie. Place the dough on the cookie sheet. Or, or put three tablespoons of dough on the sheet.
Bake for about 8 minutes or until they look slightly brown on the edges and almost dry on the tops of the cookies.
Final Thoughts:
As I mentioned in our live stream, these particular cookies can be finicky. If they don’t turn out the way you want, take a photo and email it to me at Maureen@WickedlyWholesome.com and please share your phone number. Let’s set up a time to talk and adjust the recipe to your oven and kitchen.
Be A Food Tester!
Your taste buds are needed!
If you are a Gluten Free Badass want to help taste test our recipes, sign up below.
As a subscriber you will receive emails every other week about live streams and recipes and receive an invitation annually to a taste testing party in Oak Creek, WI.
I can’t wait to hear your input!
Your taste buds are needed!
If you are a Gluten Free Badass want to help taste test our recipes, sign up below.
As a subscriber you will receive emails every other week about live streams and recipes and receive an invitation annually to a taste testing party in Oak Creek, WI.
I can’t wait to hear your input!
© 2020 Wickedly Wholesome
