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 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 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 dip...oh yeah baby!
Here is a list of dairy free milk recipes by The Tasty Alternative
Shared on these awesome link parties:
They look phenomenal, Amber!!! Love "in tasty alternative form"! :-) Will look forward to sharing them on All Gluten-Free Desserts soon. ;-)
ReplyDeleteThank you, my dear! xoxo,
Shirley
These look perfect, Amber!! Absolutely perfect! And now I want chocolate chip cookies too (to dip in my coffee). LOL!
ReplyDeletexoxo
M
Gosh they look wonderful - wish I could come round to yours for a few - though I expect they are long gone by now!
ReplyDeleteWonderful recipe!
These look delicious and your pictures are beautiful! I know a lot of people will like that they are nut free!
ReplyDeleteHugs,
Cassidy
I love me some chocolate chip cookies baby! Looks like a yummy combo...palm shortening is great!
ReplyDeleteI made a double batch of these for my family last night. They were great! Thank you for the recipe! I didn't make any substitutions, followed exactly although next time I may sub arrowroot starch for the tapioca because I usually have more of that in my pantry. Do you bake them at 350? That's what temp I baked them. I've enjoyed many of your recipes. Thanks again. Melanie
ReplyDeleteThank you so much for your kind comment! I'm so glad you enjoyed the cookies. And I forgot to put the oven temp - thanks for the reminder. I've baked on both 350 and 375. However, I suggested 375 in the post. And yes, arrowroot is a great sub for tapioca. Great suggestions. Thanks again and have a great day.
DeleteThanks for sharing this recipe, chocolate chip cookies are my favorite (the gluten free version is even better) and dipping cookies in the milk to me is irresistible. I also read your alternative milk recipes, they look simple. Definitely will try cookies and alternative milk next week!
ReplyDelete