Chocolate Chip Cookies

This is my go to chocolate chip cookie recipe. Which is simply an adapted version of the Tollhouse Cookie recipe. My favorite way is to make bars instead of cookies. I'll add pictures next time I make them!

• 2 1/4 cups  brown rice flour (can also do 2 cups brown rice and 1/4 cup tapioca flour if you have tapioca on hand)
• 1 teaspoon  baking soda
• 1 teaspoon  salt
• 1 tsp xanthum gum
• 1 cup (2 sticks)  butter, softened
• 3/4 cup  granulated sugar
• 3/4 cup  packed brown sugar
• 1 teaspoon  vanilla extract
• 2  large eggs
• 2 cups (12-oz. pkg.) semi sweet chocolate chips

Preheat oven to 375 degrees

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop* by rounded tablespoon onto ungreased baking sheets.

*best if chilled before putting on baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION (my favorite!) Preheat oven to 350° F. Grease 9x13 pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

Carrot Zucchini Muffins

A great way to use up some summer zucchini! I often shred and freeze my zucchini and save for later if I can't use it all up in one batch. I portion it out into 3 cups, in a ziplock bag. So for this recipe I doubled it, and it was perfect for one 3 cup pouch. 

Ingredients

• 2/3 cup (156 ml) vegetable oil
• 2 large eggs
• 2/3 cup (133 g) granulated sugar
• 1/2 cup (100 g) light or dark brown sugar, packed
• 1 teaspoon vanilla extract
• 1 1/2 cup brown rice flour*
• 1/2 cup tapioca flour*
• 1/2 tsp xanthum gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups (160 g) finely shredded unpeeled zucchini, patted dry¹
• 1/2 cup (40 g) finely shredded carrot, patted dry¹
• optional: 2 tbs flaxseed

Instructions

1. Preheat oven to 375° F. Line a muffin pan with muffin liners and set aside.
2. In a medium bowl, mix together vegetable oil, eggs, granulated sugar, brown sugar and vanilla until well combined. Set aside.
3. In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Add wet ingredients to the dry ingredients and stir until combined (be careful not to over mix). Add shredded zucchini and carrot, and stir until incorporated.
4. Use a spoon (or an ice cream scoop) to transfer batter into prepared muffin pan until each cup is about three-quarters full. Sprinkle with additional cinnamon sugar if desired². Bake at 375° F for 20 minutes, or until a toothpick inserted in the center of a muffin comes out with little to no crumbs.
5. Cool muffins in the pan for 3 minutes then remove muffins to a wire cooling rack. Serve warm or at room temperature. Store in an air tight container at room temperature for up to 5 days.
   
   
   *2 cups brown rice flour will also work*
   *adapted from https://www.ifyougiveablondeakitchen.com/2017/08/02/carrot-zucchini-muffins/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes Converted to be gluten free*