I discovered this gooey concoction on Food Gawker yesterday, and decided to try a GF version. One of the things I love best about Better Batter is how easy it is to substitute it into regular recipes. It is a one for one exchange. These yummy chocolate chip cookies are so good we barely let them cool before digging in. They are a bar cookie and are not over-baked...You want them gooey and chewy. It is a great base for whatever you want to throw on. I threw chocolate chips on the whole thing, and then a row of nuts and a row of Reeces Peanut Butter chips. You wouldn't know these were gluten free, they are smooth and chewy with a great texture.
A piece of parchment paper on your cookie sheet makes it easy to remove. Once the batter is spread onto the sheet you can throw on whatever you want...Chocolate, butterscotch, coconut, nuts sprinkles...Endless possibilities. And I'm sure it wouldn't hurt to throw a scoop of ice cream on the side. I also wanted to add that if you don't need to cook gluten free, just substitute the Better Batter for flour. It is 1:1.
Here it is straight out of the oven...Just cut into bars and dig in. Due to the amount of brown sugar and butter, it tastes like soft and chewy toffee. I think I'm going to eat another one right now.
Gluten Free Texas Cookies
Sift together 1 cup Better Batter,
1/2 tsp. baking powder,
1/2 tsp. salt in a small bowl
Cream one stick butter,
2 cups brown sugar
Beat in 2 eggs, one at a time (mix well)
Add 1 tsp. vanilla
Mix in flour mixture until well mixed
Spread onto parchment-lined or greased cookie sheet
Sprinkle on any toppings you would like...Chocolate, coconut, nuts...
Bake at 350 for 20 minutes, and *promptly remove.
Cool and Cut!
*These cookies are meant to be chewy-gooey, do not overcook.
Recipe courtesy of: