Sunday, January 21, 2024

Bret’s Gluten-FREE Brownie Cookie // (AKA: Schitt’s Cookies)



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These cookies are quite literally Bret's Cookies.  
She wanted them, so she made them up!
She wanted a chocolate-chocolate-chip cookie...
We have a perfected gluten-free recipe for regular chocolate chip cookies and she modified it to what her heart desired. 
These are THE BEST!!! 
In fact, we just had them for dinner tonight...

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(A recipe FOR your recipe:)

GLUTEN-FREE  FLOUR  MIX:

3 cups  RICE FLOUR
1 and 1/2 cups  TAPIOCA FLOUR
3/4 cup  POTATO STARCH  (OR if in a pinch, substitute with cornstarch)
1 heaping Tablespoon Bob's Red Mill -  XANTHAN GUM
1/2 Tablespoon sea salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)

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Bret’s Gluten-FREE Brownie Cookie
// (AKA: Schitt’s Cookies)


CREAM TOGETHER:
1 cup softened butter (2 sticks)
1 cup packed brown sugar
1 cup white sugar

ADD:
1 teaspoon vanilla extract (Mexican Vanilla preferred)
2 eggs, beaten

COMBINE:
2 1/2 cups of gluten-FREE flour
1 cup old-fashioned oats
1/2 cup cocoa powder
1/4 teaspoon dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda

LAST ADDITION:
1 and 1/2 cups semi-sweet chocolate chips

RECOMMENDED: 
use 3/4 cup semisweet chocolate chips and 3/4 cup milk chocolate chips

1. beat butter and sugars together on high for 3 minutes
2. beat in vanilla and eggs
3. combine dry ingredients together and slowly add to wet ingredients
4. add chocolate chips
5. roll dough into balls and place onto a cookie sheet, preferably a clay one, with parchment paper
6. squish dough balls to look like this: / \
7. bake for 10 min at 375°


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Payton and Garrett had these cookies for
the first time over Christmas break 2023...
Pretty sure these cookies are their
new favorite now too!








Is a warm, gooey chocolate-chocolate chip cookie
needed after a cold day at the beach? Yes indeed.




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