Thursday, December 12, 2013
Salted Triple Chip Cookies are my favorite go to cookie to make. I've been making them for about a year and I can promise you they are a huge hit wherever you bring them. Or with yourself if you are sitting home eating them alone. No judgement over here, just know they make A LOT of cookies. I originally got the recipe from my friend Mallory and instead of re-typing it, here is the link for you. Seriously, make these.
The only thing you need to do to make these cookies gluten free is swap out the flour. For a long time I used 3 cups of Bob's Red Mill All Purpose GF Flour and 1 and 1/4 cups rice flour. This works, but I've been meaning to make the gluten free flour mixture suggested by the Gluten Free Girl for a year and I finally got around to it. You need a food scale for this, and I realize that can be annoying, so don't worry about trying this yourself if you don't want to. If you do want to, I mixed together 300 grams of millet flour, 300 grams of sorghum flour, 200 grams of sweet rice flour, and 200 grams of potato starch. This makes a bit more than you need for the cookie recipe, so once it's combined just measure out 4 and 1/4 cups for the cookies. I also used this mix to make corn bread and it worked really well in both recipes. Shauna originally said to use 60% whole grains and 40% starches. In an updated version she uses 70% whole grain and 30% starches. I'll try this next time. She also encourages you to play with different kinds of flours. See her post for more information.
I made these cookies for a gluten free cookie swap I went to last weekend. The recipe really does make a lot of cookies so I also brought a dozen to a holiday party I had the night before and a dozen to a book club I had the next day. Cookies for everyone! Speaking of cookies for everyone, there were a whole lot of cookies at this gluten free cookie swap. We had Jaffa Cakes from Candice, sugar cookies from Molly, and so many more. There weren't even any duplicate cookies. It was quite impressive really. Mmm cookies.
I love Reese's Peanut Butter Cups. I'm going to go ahead and put them in my top two favorite candies, right behind Snickers. But not everyone can eat peanuts and so far this post is just really rubbing that fact in their faces. Enter Sun Cups! All Sun Cups products are peanut free and gluten free. To make this even sweeter, they are also soy free, tree nut free, certified Kosher, and all natural. I was sent some samples recently and my roommate and I both really enjoyed them. Not only do they have two flavors of sunflower butter cups, but they also have caramel and mint cups. Each one has a funny name like "yummy in the tummy milk chocolate sunflower butter cups", "ooey-gooey goodness caramel cups", and "terrifically tingly mint cups".
The terrifically tingly mint cups are in fact terrifically tingly. They are like a York Peppermint Patty but they aren't as sweet and you get two of them! The caramel cups were really sweet and good. I liked the milk and dark chocolate sunflower butter cups. The chocolate shell is harder than a Reese's and they have a much nuttier flavor (i.e. more sunflower than sugar).
I would highly recommend all four flavors not only for folks that can't eat nuts, but for everyone. They can be ordered online or found at stores around the county.