Bob's Red Mill Gluten Free 1-To-1 Baking Flour Cookie Recipes
Bob's Red Mill Gluten Free 1-To-1 Baking Flour is a fantastic alternative to wheat flour for those with gluten intolerance or celiac disease. This versatile flour blend can be used in a variety of recipes, including cookies! Here are some delicious cookie recipes to try with Bob's Red Mill Gluten Free 1-To-1 Baking Flour.
Classic Chocolate Chip Cookies
Ingredients:
- 2 1/4 cups Bob's Red Mill Gluten Free 1-To-1 Baking Flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
Directions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the chocolate chips.
- Drop the dough by rounded tablespoonfuls onto the prepared baking sheet.
- Bake for 8-10 minutes or until the edges are lightly browned.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Peanut Butter Cookies
Ingredients:
- 2 cups Bob's Red Mill Gluten Free 1-To-1 Baking Flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Use a fork to press down on each ball to flatten it slightly and create a criss-cross pattern.
- Bake for 10-12 minutes or until the edges are lightly browned.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Lemon Sugar Cookies
Ingredients:
- 2 cups Bob's Red Mill Gluten Free 1-To-1 Baking Flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- 1/4 cup white sugar (for rolling)
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, cream together the butter and white sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and lemon zest.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Roll the dough into 1-inch balls and roll them in the remaining 1/4 cup of white sugar.
- Place the balls on the prepared baking sheet and flatten them slightly with the palm of your hand.
- Bake for 10-12 minutes or until the edges are lightly browned.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Conclusion
Bob's Red Mill Gluten Free 1-To-1 Baking Flour is a great option for those who need to avoid gluten. These cookie recipes are just a few examples of the many ways you can use this versatile flour blend. So go ahead and get baking!