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There has been talk on the List of making excellent cookies. This
inspired me to try (one more time...) to make decent chocolate chip and
peanut butter cookies. Because I had made a mix for my bread in bulk
quantities (which I'd divided up into packets so I could just dump them
in the bread machine with the liquid ingredients) and I had lots of this
on hand, I decided to try using the bread mix as a substitute for flour
in cookie recipes. Some converted easily, some took adapting (notably, I
had to put a lot more bulk into the chocolate chip so they wouldn't just
fade into one big mushy puddle on the cookie sheet!). All of these
cookies have been tested on your average wheat-eating person-on-the-
street (customers in our store, actually) and they have been unable to
tell that they were not wheaten cookies. In fact, I got raves on the
chocolate chips, and even my finicky son likes the peanut butter cookies.

The following recipes, along with the original bread recipe and cooky
tips, appear on my home page (listed in the signature file below).

Linda's bread mix:
1 cup almonds, ground to cracker-crumb coarseness
1 cup bean flour
1 cup tapioca flour
1 cup potato starch
1 tablespoon xanthan gum
1/3 cup buttermilk powder
1 Tablespoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon ascorbic acid (optional)

Chocolate Chip Cookies

4-1/2 cups Linda's bread mix (one whole mix's worth)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Butter Flavored Crisco
3/4 cups granulated sugar
3/4 cups packed brown sugar
1 teaspoon vanilla extract
1 Tablespoon orange juice
2 eggs
2 cups (12-ounce package) semi-sweet chocolate chips
1 cup chopped nuts

In the bowl of a sturdy mixer, combine butter and sugars and beat until
soft (not fluffy) and well combined. Add vanilla and orange juice,
combine again. Add eggs one at a time, mix until smooth. Next, add one
cup of bread mix and stir to combine, then another cup, then another,
stirring to combine well and stopping to scrape down the bowl in between
each addition. When you're down to the last 1/2 cup, check for
consistency. The dough should be soft enough to dent easily with a
finger, but not sticky or fluffy. About the consistency of fresh
(wheat-filled!) Playdough.

Refrigerate at least two hours. [At this point, you can also freeze the
dough, or half of it if you don't want to cook it all. This recipe makes
a lot of cookies! Pull out a length of waxed paper and form the dough
into a 2-inch roll. Wrap in waxed paper and then wrap again in plastic
film. Freeze no more than a month, then follow the directions below for
baking, after allowing the dough to thaw about 1/2 hour.]

Drop (or use cookie scoop) rounded tablespoonfuls onto greased cookie
sheet, about two inches apart.

Bake in preheated 350 degree oven for about 12-15 minutes, until centers
look solid. For chewy cookies, don't let them brown. Crispy cookies
should be just golden. Let cool at least 5 minutes before attempting to
move to a cooling rack.

Peanut Butter Cookies

1/2 cup granulated sugar
1/2 cup packed brown sugr
1/2 cup peanut butter
1/2 cup butter-flavored Crisco
1 egg
1 Tablespoon orange juice
1-1/2 cups Linda's bread mix
3/4 teaspoon baking soda
1/2 teaspoon baking powder

Mix sugars, peanut butter, Crisco, egg and orange juice in a large bowl.
Stir in the dry ingredients. Cover with waxed paper or plastic wrap and
refrigerate 2 hours or until firm.

Preheat oven to 350 degrees. Drop 1-1/2 inch balls (or small cookie
scoop) on greased cookie sheet, placing balls about 3 inches apart.
Flatten to about 1/2 inch thickness in criss cross pattern with fork
dipped in water. Bake 10-20 minutes in preheated 350 degree oven, until
golden brown. Cool 10 minutes before removing to a cooling rack.


Chocolate Biscuits

2 cups powdered sugar
1-1/2 cups butter
1 Tablespoon orange juice
4 cups Linda's bread mix
3/4 cup cocoa

Mix sugar and butter until light and fluffy, pour in orange juice at the
last. Add cocoa, stir slowly to incorporate, scraping down sides of bowl.
Add bread mix, one cup at a time, incorporating as for cocoa. Help the
mixer out if necessary to get all the bread mix combined into the
sugar/butter mixture. Stir at medium speed until smooth.

Put 1/3 of the mixture on a length of waxed paper and roll into a tube
shape about the size of the inside of a paper towel roll. Twist the ends
and put in the freezer. Do the same twice more. Allow to freeze 2 hours
minimum (up to one month).

When ready to bake the biscuits, preheat oven to 325 degrees. Grease
cookie sheets. Remove waxed paper from the rolls and slice about 1/4 inch
thick, and place on cooky sheet about one inch apart. Bake 10 minutes or
more until firm on top (don't let the cookies turn dark). Remove from
oven, carefully flip each cookie over (the careful is more for your
fingers than the cookies) and return to the oven for another 10 minutes.
Cool 5 minutes on the cooky sheet before removing to a cooling rack.

  -------------------------------------------------------------------
   These recipes, like all my recipes, are copyright 1996-1997 by
   Linda Blanchard.  I grant anyone anywhere the right to distribute
   these recipes on a one-to-one basis, or in a not-for-profit
   newsletter.  Any other use without my consent is prohibited.
  -------------------------------------------------------------------

--
Linda Blanchard
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http://www2.basinlink.com/us/mindpla/main.htm  <==celiacs and sf
Midland TX USA