Sunday, June 26, 2011

(Almost GF) Chocolate Chip Cookies

     I have to say ALMOST gluten-free chocolate chip cookies because the chocolate chips I used were sweetened with barley malt (not quite gluten-free). These cookies are a nice sweet tooth fix. :-) I found the recipe in babycakes - such a fun, adorable, inspiring book! I only changed two things...yes, to all who know me, this is not surprising. :-) I even captured some of the process...the recipe is at the end...I know that's what you'll be looking for!

(Almost Gluten-Free) Chocolate Chip Cookies
The great thing about vegan cookies is you get to
taste the batter with no worries of raw eggs!

...excitedly awaiting my goodies!

...just right!

The final yummies...I only ate two though!! :-)

The Sweet Treat Ingredients:
1/2 cup coconut oil
1/2 cup safflower oil
6 Tbsp applesauce (homemade or store-bought)
1 tsp salt
2 Tbsp pure vanilla extract
3/4 cup + 1 Tbsp agave nectar
2 cups Bob's Red Mill Gluten-Free All Purpose Baking Flour
1/4 cup flax seed meal
1 tsp baking soda
1 1/2 tsp xanthan gum

1 cup vegan chocolate chips (be sure to purchase gluten-free chips to ensure purity for GF cookies)
Steps to take to get to your yummy treat:
Preheat the oven to 325 degrees F. Prepare two baking sheets with parchment paper.
In a medium bowl, combine the oils, applesauce, salt, vanilla extract, and agave. In a separate bowl, combine the flour, flax seed meal, baking soda, and xanthan gum. In three batches, add the dry ingredients to the wet ingredients, mixing together with a rubber spatula between each batch until all dry ingredients are added and well-mixed. Fold in chocolate chips until evenly distributed.
Using a tablespoon or a melon baller, scoop the dough onto the prepared baking sheet. Space each dollop of dough 1 inch apart. Bake the cookies on the center rack for 15-18 minutes. Half way through the baking time, rotate the pan 180 degrees. For a crispier cookie, bake at least 18 minutes.
Let the cookies cool on the baking sheet for 5-8 minutes then transfer to a cooling rack. Once completely cooled, store the cookies in an airtight container at room temperature for up to three days. Makes 36 cookies.
May your sweet tooth thank you for the treat!

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