Smart Cookie

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This is the winning recipe from Recipe to Riches within the Snack Category, which was developed by Sonya Walos.

Tags: Intermediate, 10 mins, Desserts, Baking, Recipe to Riches
Serves: 30
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 25  minutes
Total: 35 *  minutes
*Chill time: 60 minutes

This recipe has been modified from the PC gluten-free “The smart cookie” recipe/formula to make it suitable for use in the home kitchen.

Additional Information

Ingredients

1/2 cup (125 mL) unsalted butter, at room temperature
1/2 cup (125 mL) granulated sugar
50 ml (1/4 tasse) packed brown sugar
1 egg
1/2 tsp (2 mL) vanilla
Pinch salt
1/2 cup (125 mL) brown rice flour
1/3 cup (75 mL) potato starch
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) tapioca starch
1/2 tsp (2 mL) xanthan gum
175 ml (3/4 tasse) unsweetened medium coconut
1-1/2 cups (375 mL) milk chocolate chips
2 cups (500 mL) Nature’s Path Organic Crunchy Vanilla Sunrise Cereal

Instructions

  1. In stand mixer fitted with paddle attachment, beat butter and sugars until creamy. Add egg; beat on medium-high speed until lightened in colour and smooth, about 1 minute. Beat in vanilla and salt.
  2. In separate bowl, whisk together rice flour, potato starch, baking powder, baking soda, tapioca starch and xanthan gum. Add flour mixture to butter mixture; mix on medium-low speed just until combined, about 30 seconds, scraping down side of bowl once or twice. Add coconut and chocolate chips; mix on low speed just until combined. Add cereal; mix on low speed for about 30 seconds, scraping side of bowl several times. Remove bowl from mixer. Cover bowl with plastic wrap. Chill dough for 1 hour.
  3. Arrange oven racks so one is in top third and one in bottom third of oven. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  4. Form mixture into 2 tbsp (25 mL) mounds; mixture will be crumbly but can be pressed together into a mound. Place 2 inches (5 cm) apart on prepared baking sheets; flatten slightly.
  5. Bake in top and bottom thirds of oven for 6 minutes; switch baking sheets from top to bottom and bake 6 minutes longer or until just starting to brown.
  6. Cool for 5 minutes on baking sheets. Transfer to wire rack to cool completely. Let baking sheets cool 10 minutes before baking off remaining cookie dough.

Nutritional Information

Per serving
160 calories
fat 8 g
sodium 65 mg
carbohydrate 18 g
fibre 1 g
protein 2 g