Because, YUM, everything tastes better with a cute presentation, right? Just kidding — these cookies may sound blah, but they are fabulous even without a great gift box!
Here’s the Stampin’ Up! part — I used the Tag A Box Bundle (see it online) which includes all the pieces above — the boxes, the tags, the rhinestones, the string & the clips. The boxes are food-safe, although I did put my cookies in a large cello bag (see them online) to keep the oil from staining the box. And you can stamp anything you want on the tag, or just use a pen to write a name or greeting!
If you’ve been wanting to try stamping, here’s a fun and easy project that comes all together — ready to create. Even the adhesive is included. You can order the kit through my online store, 24-7. Won’t your friends be impressed!
And here’s the baking part! I had so many friends request this recipe that I figured I’d have to change my phone number if I didn’t get it posted in a hurry. It’s a twist on the recipe that’s on the back of the Bob’s Red Mill Gluten-Free All Purpose Baking Flour package.
I didn’t have a couple of the things listed, and couldn’t find them, so I tweaked. I promise the recipe is terrific. If you’re not used to baking gluten-free, you might think it a bit odd-sounding. But if you don’t believe me, ask my kids — they love these cookies.
Gluten Free/Dairy Free/Soy Free Chocolate Chip Cookies
(based on Bob’s Red Mill GF Flour recipe)
Ingredients:
- 1 1/2 cups Gluten Free Almond Flour (my change)
- 1 cup GF All Purpose Baking Flour
- 1 cup sugar
- 1/4 cup Flaxseed Meal
- 1/4 cup Potato Starch (my change)
- 1 1/2 tsp Xantham Gum
- 1 tsp Baking Soda
- 1 tsp Salt
- 3/4 cup plus 2 Tbsp Canola Oil
- 6 Tbsp unsweetened Applesauce
- 2 Tbsp Vanilla Extract
- 2 cups dairy free Chocolate Chunks (my change – my fav are the Enjoy Life ones)
Directions
Preheat oven to 325 F. Cover your baking sheets with parchment paper.
Whisk all the dry ingredients together, then add the oil, applesauce and vanilla. Stir it up then add the chocolate chunks.
Drop the dough onto your pans about a tablespoon at a time, and distribute the chocolate chunks. (The dough is a little bit weird – the chocolate chunks don’t like to mix in. Plus I’m telling you to use 2 cups, which is 2x the original recipe. But who doesn’t like more chocolate??)
Bake for 7 minutes, rotate the pans and bake another 7 minutes. Let sit for a few minutes on the pans to cool and set.
That’s it! Enjoy!
Here’s my baking lesson for those new to gluten free. It’s the xantham gum that helps everything stick together. It’s a thickener that makes the dough properly ‘sticky’, which is usually one of the functions of the gluten from wheat. Nifty!
Want to see this page as a printable? Contact me for the pdf!
Happy Stamping (and baking!)-
