Best 4 Chocolate Chip Tapioca Pudding Cookies Gluten Free Recipes

THE BEST GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.
• Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
• Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.
• Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.
• Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.
• Let cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!

CHOCOLATE TAPIOCA PUDDING

Steps:

• Milk the milk, tapioca, egg, and sugar together in a saucepan until the sugar has dissolved; allow to stand for 5 minutes.
• Whisk in the chocolate and cocoa powder.
• Place over medium heat, bring to a boil, whisking constantly, and let boil for 2 minutes.
• Remove from heat and whisk in the vanilla extract. Allow to cool for 20 minutes. Serve warm or chilled.

CHOCOLATE CHIP TAPIOCA PUDDING COOKIES (GLUTEN FREE)

Steps:

• Preheat oven to 375 degrees Fahrenheit Line a large cookie sheet with parchment paper Blend flour, b. powder, b. soda and xanthan gum together in a small bowl. Set aside In a large mixing bowl combine butter and sugars together and mix to form a smooth paste Add eggs to butter/sugar mixture and beat with an electric mixer until smooth and creamy Cook tapioca pudding according to package directions and allow to cool before adding to wet ingredients When pudding has cooled stir cocoa into pudding and dissolve completely Combine chocolate chips, flax seeds and tapioca pudding and mix into butter/sugar mixture and combine ingredients well Mix in dry ingredients and mix well to make a smooth cookie dough With a teaspoon take a small amount of dough and place 2 inches apart on parchment paper Press dough down with a fork and bake for 10 minutes until lightly browned Remove from oven and place cookies on wire rack to cool completely before storing away in a container for a longer storage period

GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the almond flour, salt and baking soda to combine.
• Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
• Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
• Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
• Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
• Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.