Have you ever been to Max & Erma’s? If not, they are an American restaurant with pretty good burgers, and even better cookies. While I don’t like chocolate chips, I love their white chocolate macadamia nut cookies. The problem with that is that they aren’t GF, and I now live roughly twenty-eight hours from the nearest establishment. As those are both slight hindrances, I decided it would be less taxing to just make them at home.
The secret to the caramalized flavor is both brown butter, one of my favorite things to add to nearly anything, and brown sugar. Most gluten flour mixes work in this recipe, but may produce slightly different results. The excpetion to this is drastically different flours such as almond flour and coconut flour. Sweet rice, brown rice, and White rice based flours work the best.
You can basically add whatever you want into these cookies. As you can see from the pictures, I made both white chocolate and dark chocolate chip cookies. Feel free to add in macadamia nuts, cranberries, or whatever else you think will taste good.
Gluten Free Max & Erma's Chocolate Chip Cookie Copy Cat
- 1/2 cup butter, browned and cooled but not solid
- 1/3 cup white sugar
- 1/2 cup brown sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp xanthan gum pr ground chia seeds
- 1 1/3 cup flour
- 1 egg
- 1/2 tsp vanilla extract
- 1 cup chocolate chips or white chocolate chips
- Preheat oven to 350 degrees
- Stir together the butter and sugars till smooth
- Add egg and vanilla, stir well
- Add baking soda, baking powder, xanthan gum or ground chia seed, and flour. Mix.
- Add the chips, and stir till combined
- Chill dough for 15-25 minutes
- Form dough into 1 inch balls, and place on a lined baking sheet.
- Bake for 12-15 minutes, or until slightly firm at edges
- Cool on a baking rack for ten minutes, and enjoy
Enjoy, and leave a comment if you have any questions!