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Chocolate Chip Cookies

grain free cookies by Grain Free Planet



NOTE: 

It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 cup of Bakery Mix equals approx. 125g.


COOKIE TIPS:

1. We suggest using our new sweetener blend, S'WEEET! for our cookie recipes because we think it makes the best cookies!

2. If cookies are baked right after mixing they will spread more. If cookies rest they will spread and flatten less. If the cookies are refrigerated and baked cold they will be taller and not spread as much. Most bakers have a preference for each type of cookie/recipe.

3. We suggest baking off one cookie before baking the entire batch. This way, if you use substitutions (eg, different sweeteners) or you don't weigh your ingredients, you can adjust the dough with a tablespoon more mix if the cookie is too flat, or add a little more soft butter or 1-2 tsp of liquid if the cookie doesn't spread enough.


INGREDIENTS

1 1/2 C MULTI-USE BAKERY MIX (187g)

3/4 C S'WEEET! Sweetener Blend (105g)

1 Lg Egg (50g) + 1 yolk (20g) *See below for Vegan substitutions

1 stick soft or melted and cooled Butter (112g)

2-3 t Vanilla Extract

1/2 C Chocolate Chips

Makes 8 - 12 Cookies


For VEGAN COOKIES: Use S'WEEET! or sugar as your sweetener (we cannot guarantee results with other sweeteners) and replace the egg with 3 T nut milk. Use a butter substitute. If using coconut oil, reduce the amount to 7 tablespoons.


DIRECTIONS:

1. Pre-heat your oven to 350°F.

2. In a medium size bowl, combine the sweetener with the Bakery Mix.

3. Add the egg, butter and extracts and mix until well combined.

4. Stir in the chocolate chips and let the dough rest 10 minutes, For thicker cookies refrigerate the dough an hour.

5, Portion onto a greased or lined sheet pan and roll into balls.

6. Bake about 13 - 15 minutes.

For thin, crispy cookies, flatten the dough balls and bake at 325°F until a deep golden brown.


*SWEETENERS VARY tremendously and will affect the final outcome of ALL baked goods.

We suggest using our new sweetener blend, S'WEEET!, real sugar or a substitute such as Swerve (IMO+ Erythritol) Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to an add additional 1-4 T Bakery Mix. Allulose and kabocha-based sweeteners (such as Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.


*SWEETENER SUBSTITUTIONS: To substitute S'WEEET! for Allulose, Erythritol or Bocha Sweet increase the Multi-Use Bakery Mix to 2 C (250g) and press the cookie dough balls down with your palm before baking. Cool completely before moving. To substitute S'WEEET! for real Sugar use 1/2 C (the weight is about the same as 3/4 C of S'WEEET! 105g) and increase the Bakery Mix by 1-2 T.






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