Me Sew Crafty 1

Me Sew Crafty

I have been FaceBooking and blogging for a little while now and through my online journeys, I have met an excellent gluten free blogger named Shirley Braden who writes a blog and has a website called Gluten Free Easily. She arises with wonderful formulas that are simple and easy to make and what she doesn’t write, she finds and shares. Yesterday, she published this recipe on FaceBook.

The original recipe was not gluten free (GF) and when I saw that she experienced made it go, I was very happy. I knew this is a recipe I had fashioned to make immediately. I bake than most people in a different way. I’m sure you’ve heard the saying, “Baking is an exact science”. Well sorry, that’s not for me personally. I substitute a great deal (also what you are not supposed to do) and I take advantage of less sugars and salt in all my quality recipes or when trying other recipes. I’ve not found it to be a nagging problem with the end result, I am pleased with it and so is my husband, Jim. This recipe was no different.

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Yesterday was my Farmer’s Market day with the Market, there are always a complete great deal of suppliers offering fresh, tasty treats. Spaced these a little too close to each other. Preheat oven to 375 degrees. Line baking linens with parchment paper and reserve. Beat butter until creamy, then add dark brown sugar and granulated defeat and sugars until well combined. Add eggs, 1 at a time, and defeat and vanilla until integrated. In another bowl measure in flour, arrowroot powder, baking soda, and salt – stir with a whisk to combine and break up any lumps.

With your mixer on low, blend the flour and butter mixtures collectively a little at a time – process until they come together. Stir in the chocolate chips and nuts. Making use of your 1 tablespoon measure, place 1 tablespoon on your baking sheet about 2 inches apart. Bake cookies for 8 to 10 minutes until arranged.

These cookies were crunchy around the sides and wonderfully soft in the middle – I quickly ate 2 the chilling rack. I don’t caution much for raw cookie dough, but figure who was simply licking the beater of my mixer? You guessed it, even uncooked, they were yummy. I really do not pack my brownish sugar and I always use significantly less than the recipe calls for.

The arrowroot powder can be substituted with potato starch or cornstarch, like Shirley used. I used flax meal because it’s healthy and it was next to the xanthan gum in the frig. Use any nut products you like, I just happened to have pecans in my refrigerator. I made a decision to make mine 1 tablespoon size – I wanted this to be a small snack, not a big one, and 1 tablespoon enough is just. I think next time I’ll add another ½ of chocolate chips, although, eating the cookie without nuts and chips is absolutely good.

My cookies required ten minutes to bake nice and brown. The cookies can be removed immediately from baking linens – just make certain to place directly on cooling rack without permitting them to fall among the bars or they’ll break. Whenever I’m baking and working with batter or dough, I have a mug filled up with glaciers and water not far from always.