Monday, February 3, 2014

Gluten Free Chocolate Chip Cookies (dairy free, cane-sugar free, nut free)

This chocolate chip cookie is a grand baking success for me!  Woot-woot.  I’ve been trying to capture that traditional chocolate chip cookie flavor in tasty alternative form for years.  Finally, last week, I did it.  If you’re gluten free, or new to gluten free, this is must recipe in your repertoire.  
Enjoy my friends, enjoy!
Gluten Free Chocolate Chip Cookies 
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Ingredients:
-2 eggs (1 whole egg + 1 egg yolk)
-3/4 cup coconut sugar 
-1/4 cup honey
-3/4 cup palm shortening 
-1 1/2 teaspoons vanilla extract 
-2 tablespoons full fat coconut milk
-2 cups brown rice flour (280 grams)
-1/3 cup tapioca flour  (45 grams)
-1 teaspoon xanthan gum 
-1/2 teaspoon baking soda 
-1 teaspoon salt 
-1 cup Enjoy Life mini chocolate chips (contains cane-sugar).  Or 1/2 cup of THESE sugar-free dark chocolate chips (contains soy lecithin) 
 
How To:
Preheat oven to 375 degrees 
1.  In a mixing bowl, combine all the dry ingredients including the chocolate chips.  
2.  In a separate a mixing bowl add in 1 whole egg and one egg yolk along with the coconut sugar, palm shortening, and honey.  Hand mix briefly with a spoon until the mixture is incorporated then mix on high with hand held mixer (or stand mixer) for 2 minutes. 
3.  Add in the coconut milk and vanilla extract and mix again with the mixer for 1 minute. 
4.  Add the dry ingredients to the wet ingredients and mix by hand – I use a silicone spoon.  
5.  Place the batter in the refrigerator for one hour.  
6.  After the batter has chilled, and thus easier to work with, I recommend using a small ice cream scooper  (2 tablespoon size) to create even portions.  Scoop out and roll into balls, then flatten out a bit.  These cookies will spread, so give them room.  I like to line my cookie sheets  with parchment paper.
7.  For soft cookies, bake for 11 minutes.  For slightly firmer cookies with a crispy edge, bake for 12 to 13 minutes.  I would not recommend baking these longer than 13 minutes (like all cookies, they will burn quickly).  Remove from oven immediately and using a spatula quickly transfer cookies to a cooling rack
Makes 32 cookies 
 
Notes:
*I’ve also made these cookies with a 2 cup mix of different flours: 1 cup brown rice flour, 1/2 cup millet flour & 1/2 cup sorghum flour.  The batter was slightly thicker but tasted the same.
*Try 1/2 teaspoon psyllium husk in place of xanthan gum (I haven’t tested this, so I can’t speak to the final results).  
*To the batter you can also add in 1/2 cup chopped walnuts (decrease chocolate chips to 1/2 cup).  
*Vegans, hang in there.  I will attempt to make these vegan, but it will take some time.  If you feel adventurous, give these a try vegan style and come on back to share your findings.  Thanks!
Dip dipoh yeah baby!
Here is a list of dairy free milk recipes by The Tasty Alternative
 
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Posted by Amber at

Labels: allergy-friendly, chocolate, cookies, dessert, nut free, snacks.

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