To say I have been under the weather for the last two days would be an understatement. I was really happy when I was able to drink sweet hot tea.
Before I got to feeling so bad, I was able to mix up some cookie dough and put it in the refrigerator for later baking. My Beloved felt very special. I modified a recipe from Chewy Gooey Crispy Crunchy Melt-in-your-Mouth Cookies, by Alice Medrich to make them gluten free and use what I had at home.
Ultra Thin Chocolate Chip Cookies
1/3 cup millet flour
1/3 cup amaranth flour
1/3 cup almond flour
1/3 cup arrowroot flour
½ teaspoon baking soda
10 tablespoons butter, melted
½ cup quick rolled oats (guaranteed gluten free if a concern)
½ cup sugar
¼ cup packed brown sugar
2 tablespoons plus 1 teaspoon light corn syrup
2 tablespoons whole milk, nonfat milk, or hempmilk
½ teaspoon salt
1/2 cup Enjoy Life chocolate chips
In a large pyrex with cover or a medium bowl you do not mind sitting in the refrigerator, put the melted butter, oats, sugars, milk, salt, and corn syrup. Mix well.
Add the flours and baking soda.
Mix in the chocolate chips. Enjoy Life chocolate chips are allergen free and mini. I find the mini size works really well. Cover and put in the refrigerator over night or longer.
Preheat the oven to 325 degrees Fahrenheit. Cover baking sheets with aluminum foil. Drop the dough onto the baking sheets in small teaspoons. Bake 20 to 25 minutes. You want them a bit darker then golden so they will become crispy when they cool. But do not let them burn. The turn very quickly.
This is the best picture of the cookies I got because they disappeared so quickly. I know they brown quickly because we had some of those as well. They disappeared quickly as well.
My Beloved said these are the best gluten free cookies he has ever had. Whether gluten free or not, these are fabulous cookies!