Yesterday was a celebration in our house. Our oldest arrived home from college for good, having graduated in May. We’ll have a party to celebrate next month but wanted to mark her arrival with a yummy treat!
While she isn’t on a gluten free diet, we wanted a treat everyone in the family could enjoy. My other daughter and I adapted a classic chocolate chip cookie cake recipe and made it gluten free deliciousness.
If you are not on a GF diet, you could easily swap out the gluten free flour mixture for regular unbleached all-purpose flour (maybe even including a quarter or third cup whole wheat flour in the total flour amount for some extra nutrition and flavor).
If you are not making the gluten free version of this recipe you will not need the xanthan gum called for below as the gluten in the regular flour will do it’s job.
We especially like the addition of the molasses. While it doesn’t leave a distinctive molasses flavor it seems to enhance the presence of the vanilla.
Gluten Free Chocolate Chip Pan Cookie
1 ¼ cups Gluten Free Baking Mix or (3/4 cup brown rice flour, ¼ cup oat flour, ¼ cup potato starch)
½ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon xanthan gum*
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar
1 tablespoon molasses
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees Fahrenheit. Grease (or line with parchment) a 10 inch pizza pan or cake pan. I used a 10 inch springform pan.
Whisk all of the dry ingredients together until fully combined. Set aside.
In a separate medium sized bowl, stir the butter and sugar together. Next, add in the egg and stir until sugar seems less granulated and the mixture seems light and fluffy.
Add the dry mix in, stirring ½ cup into the mixture at a time until the batter is well combined. Stir in the chocolate chips.
Pour batter into prepared pan, smooth with spatula.
Bake for 15-20 minutes, or until light golden brown and done in the center. Remove from oven and let cool completely before removing from pan and cutting.
My 10 inch pan yielded 12 wedge cut slices of Gluten Free Chocolate Chip Pan Cookie. Serve alone or with ice cream, shaved chocolate and a sprig of mint.
*If you are using a Gluten Free Baking Mix that already includes xanthan gum, you won’t need to add more.
Feel free to change out the chocolate chips, or add in chopped nuts, dried fruit or toasted seeds to suit your fancy!