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Before you jump to Gluten-Free Chocolate Chip Cookies recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.
Many of us have been conditioned to believe that comfort foods are bad and must be avoided. But if your comfort food is candy or junk food this can be true. Other times, however, comfort foods can be totally nourishing and it's good for you to eat them. Some foods really do improve your mood when you consume them. When you feel a little down and are in need of an emotional boost, test out some of these.
Eggs, believe it or not, are terrific for helping you battle depression. Just be sure that you don't throw away the yolk. When you would like to cheer yourself up, the egg yolk is the most essential part of the egg. Eggs, the yolks especially, are rich in B vitamins. These B vitamins are fantastic for helping to elevate your mood. This is because these vitamins improve the function of your brain's neural transmitters (the parts of the brain that affect how you feel). Eat an egg and feel a lot happier!
You can see, you don't have to turn to junk food or foods that are bad for you so you can feel better! Try these hints instead!
We hope you got insight from reading it, now let's go back to gluten-free chocolate chip cookies recipe. To make gluten-free chocolate chip cookies you only need 10 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to prepare Gluten-Free Chocolate Chip Cookies:
- Prepare of Shortening (such as Crisco®).
- Provide of Butter or Vegan Buttery Spread (such as Earth Balance®).
- Use of Butter Flavor (optional).
- Provide of Large Eggs.
- Take of Sugar.
- Provide of Dark Brown Sugar.
- Take of All-Purpose Gluten-Free Flour (such as Bob's Red Mill® 1 to 1).
- Provide of Kosher Salt.
- Take of Baking Powder, Aluminum Free.
- Use of Semi-Sweet Chocolate Chips (such as Toll House® Simply Delicious Semi-Sweet Morsels).
Instructions to make Gluten-Free Chocolate Chip Cookies:
- In stand mixer bowl, combine shortening, butter or vegan spread, butter flavor (optional), eggs, sugar, and dark brown sugar. Mix on low to combine, then cream on medium-high to high speed for about 2 minutes until smooth consistency and pale tan/yellow color..
- In separate bowl, combine flour, baking powder, and salt. Wisk together..
- Slow mixer to low speed. Add vanilla extract and allow to mix for 30 seconds or so. Add flour mixture a little at a time to mixer. Once all flour mixture is added, allow to fold for about 1 minute to fully incorporate..
- Remove mixer bowl from stand, and add chocolate chips. Use a spatula to fold in chocolate chips until fully incorporated..
- Cover bowl with plastic wrap and rest in refrigerator for at least 45-60 minutes. Trust me, this makes all the difference.....
- Preheat oven to 365-375° F. Line a cookie sheet or half sheet pan with parchment or silicone baking liner..
- Use a spoon or 1 Tbs. measuring spoon to form balls of cookie dough, about 1"diameter. Place on cookie sheet about 2" apart... on a standard sheet, I do 3 wide by 4 long..
- Bake 11-12 minutes until nice color and edges start to brown. Remove from oven and wait 30 seconds before removing from pan. Transfer cookies to wire rack to cool. *Tip 1: if you want cookies to stop cooking faster, slide parchment with cookie off of pan onto countertop. **Tip 2: Rinse backside of sheet pan under water to cool for 10-15 seconds or until cool to touch. This will allow you to start the next batch on a cool pan and maintain consistency between batches..
- Repeat Steps 7-8 until all the cookie dough is used..
- Pour glass of cold milk (or almond milk) and enjoy!!!.
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