Gluten Free Chewy Chocolate Chip Cookies

I got a package in the mail!
Don't you just LOVE getting a package!
I got a package from one of the SWEETEST friends I know!

I got a package from BRIDGET...Bake at 350!
You can only imagine the GIDDY~ness!
Especially when I saw PINK!

Especially when I saw the PINK whisk and PINK measuring spoons!

Of course it would be PINK...it's from BRIDGET!
I was so GIDDY I pinned the PINK card on my bulletin board!
I'm sentimental like that. ;o)
I knew this called for something SWEET!

Something as SWEET as Bridget!
So I whipped up Gluten Free Chewy CHOCOLATE Chip Cookies!
I got the recipe from this fabulous new WHOLE foods cookbook.
The Whole Life Nutritious Cookbook~pop here to meet the authors.
Pop here to order the book.
Pop over to visit The Whole Life Nutrition Kitchen blog...you will LOVE!

Here's what you'll need:
1 cup medjool dates~pited
1 cup boiling water
1/2 cup melted virgin coconut oil or organic butter
1/4 cup whole cane sugar
2 tsp vanilla
2 cups brown rice flour
1/2 cup tapioca flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp sea salt
1/2 cup {or more} organic chocolate chips

First you pit the dates.
I found the medjool dates in the bulk food bins at Central Market.

Place the pitted medjool dates into a small bowl...cover with boiling water.
Let sit for about 15 minutes.
Place soaked dates and water into a blender and puree.

I was very impressed with myself during the process of this.
It almost felt like a science experiment of sorts.
I'm in a whole new world with these WHOLE food ingredients.
{Are you impressed?} ;o)
Pour the date puree in a bowl.

Measure the Coconut Oil.
I got extra~virgin Coconut Oil.

This honestly smelled like fresh coconut.
So YUM~
Melt the Coconut Oil.
Add it to the date puree.

Add the vanilla.

Take a look at how ADORABLE those PINK measuring spoons are!
Add the cane sugar.

Here comes the FUN part!
WHISK!
Yes....WHISK!
WHISK...with a PINK whisk...all these things together!

This excitement calls for a VIDEO!
Yeah~you get to see how BRIDGET's PINK WHISK works!
Beware...this is the first video I created with i~movie.
I have no idea why it's white. 
Click PLAY.

Okay.
Moving right along.
Now let's add the dry ingredients.

I know.
You may have never heard of xanthan gum.
Well I hadn't either.
It took me forever to find in the market.
And then it was $17.00 a pound...but you only need an itty~bitty amount.
Xanthan gum is used as a substitute for gluten in gluten-free baking.
Here's a peek at the dry ingredients.

Begin with the brown rice flour.

Add the tapioca flour.
Apparently tapioca flour helps the gluten-free ingredients stick together.
Like I mentioned...this is a WHOLE new world for me.
Add the baking powder and soda...and the sea salt and xanthan gum.

Give it a gentle stir.

Add the dry ingredients to the wet.
Mix together with wooden spoon.

Fold in chocolate chips.

Scoop and drop on baking sheet.

Gently flatten each cookie.

Bake for 10-15 minutes.

Cool.

If you're all about baking  WHOLE~organic and gluten-free...
you're gonna LOVE these!
Greg could barely wait for these to come out of the oven.
ENJOY!

Thanks to Miss Bridget for the PINK whisk and measuring spoons!
Can't wait til you come to Bainbridge Island one day!
We're gonna hike~
go to YOGA~
shop...
bake...
and eat COOKIES to our HEART's desire!
Hugs Sweet Girl.
And hugs to all of YOU!
Linking up with KIM!
I'm so HAPPY Kim says BAKING is a CRAFT!
I just LOVE that Girlie!

xo