If you’ve spent very much time around either me or Cara, you know the joy that is a mouthful of warm Lasse cookie. Cara shared that recipe and the story behind it last year.
This past Sunday, I was really craving them. So I set out to make a gluten free Lasse cookie recipe. The end result was pretty close to the real thing if Steve & Cara are to be believed.
Here’s what you’ll need:
2 1/4 cups white rice flour
1 cup potato starch
3/4 cup tapioca flour
1 tsp baking soda
1 tsp baking powder
1 tsp xanthan gum
1 tsp salt
3/4 cup brown sugar
3/4 cup granulated sugar
1 tsp vanilla
1 cup salted sweet cream butter, melted
2 large eggs
24 oz. semi-sweet chocolate chips
Preheat your oven to 375 degrees. Melt the butter in a small bowl, beat in the eggs & vanilla. Then you can set that aside. In a large bowl, mix together all the dry ingredients (flours, salt, sugars, etc.) until well blended.
Add in the butter mixture slowly until well mixed. The dough will be a little greasy since the non-wheat flours don’t soak up butter as well as wheat flour does. Now add in the baking chips. It’ll seem like there are way too many chips, but just go with it.
Roll the dough into balls and bake on a greased glass baking dish for 8-10 minutes. The cookies will still be a little doughy when you take them out, but they’ll set up more as they cool.
Let the cookies cool on a cooling rack & then store them in an airtight container. This recipe makes about 4 dozen cookies, so share with your friends!