It’s been a while since we’ve baked cookies in this house. In honour of 5 de mayo, we decided to try our hand at some masa-based cookies. The result? Gluten free goodies that went down in the GF and non-GF corners of the house, and that were appealing to the sweet tooth and those who prefer things less sweet.

Gluten free masa and chocolate-chip cookies

The recipe I used for guidance was this one.

Ingredients

We tend to reduce the added sugar by about one half, so the resulting recipe was (roughly!):

  • 225g (1 c.) unsalted butter
  • 115g (1/2 c.) granulated sugar
  • 105g (1/2 c.) brown sugar (we used dark brown sugar)
  • 2 large eggs
  • 1 tsp. vanilla
  • 250g (2 c.) masa harina
  • 1 tsp. baking soda
  • pinch salt (optional)
  • One bag (~340g or 2c.) chocolate chips (and/or nuts, other desired additions)

Method

  • Have all ingredients at room temperature; the butter should be soft (in our cold kitchen, I put ours in the microwave for 10-15 seconds)

  • Preheat oven to 375 degrees F

  • Blend together butter and sugar until light and fluffy; then add eggs and vanilla

  • Gradually add masa mixture until just blended

  • Mix in chocolate chips (and/or other additions)

  • Drop small balls of dough onto a greased cookie sheet

  • Bake for ~ 10 minutes, until golden brown