Now that I take time to spend lots of time in the kitchen or writing ideas for a cookie recipe, I get to sample those ideas! I often wonder if I had a previous life as a cookie tester….
Although I love baking and cooking my own food, I have never had any desires to own a food establishment to sell said goods… Guess one could say food is my hobby, not my profession.
When I was first forced to go gluten-free, I felt a little sad because I had to start over learning how to cook. I attended some great classes presented by Michelle over at Allergen Free Cooking. One of the most important things I learned from her was how to mix flours and the properties of the types of flours like the base flour and the starch. Well that took a little bit of a learning curve, but it’s not that difficult. Now, I don’t even fret about which flour to use. My motto now is “have food processor, can make almost anything”.
Now back to the cookies, there are numerous packaged chocolate chip cookies on the market including cookie dough and cookie mixes. I buy some here and there, but always go back to baking cookies. I have found one specific Crunchy Double Chocolate Cookie that I love! I will buy that one when I get lazy. I have a box of those in the pantry just in case I need a quick fix and am not up to baking.
This recipe shows how simple it is to make chocolate chip cookies. Most recipes add a stick of butter (8 tbsp) for 1 1/4 cups flour, but I reduced it to 6 tablespoons which makes a crunchier, less greasy cookie.
If you are not familiar with using flax gel as an egg substitute, use an egg instead, because the flax gel needs additional flavoring added. When using flax gel in a non-chocolate/spicy cookie, additional cinnamon and/or extract is necessary. The flax doesn’t seem to have a flavor of it’s own, but seems to reduce the potency of other flavors.
So, enjoy this version the Chocolate Chip Cookie!
Simple Gluten-Free Chocolate Chip Cookies
Dry Ingredients - Food Processor
1 cups white rice flour(or mix of brown/white) - used a fine grind
1/4 cup Tapioca Flour
1/2 tsp cinnamon
1 tsp baking powder (used aluminum free)
1/4 tsp salt
1/4 cup granulated Stevia - equal to 1/4 cup sugar (used Pure Via-Cup for Cup)
1/4 cup Brown Sugar - (or coconut palm sugar)
1/2 tsp Vanilla Powder (used Authentic Foods)
Wet ingredients and Fats
6 tbsp butter, softened
1 flax gel egg (recipe = 1 egg)*
3 tbsp raw honey (or 1/4 C strained liquid honey)
1/2 tsp orange or almond extract
1 cup Milk Chocolate Chips
Combine Dry Ingredients in a food processor bowl and pulse about a minute to finish grinding and mixing.
Prepare flax gel and whip with a hand mixer, beat in the butter and honey until creamy, beat in the extract.
Raw honey can be from light in color to golden brown in color. It is more concentrated.
Scrape down the bowl and beat in the Dry Ingredients from the food processor just until mixed.
Scrape down beaters and bowl.
Stir in the chocolate chips.
Divide dough into 24 portions. A cookie scoop worked well for this dough.
Place each portion onto parchment paper covered baking sheets, shape and flatten to 2 inches wide. The cookie will puff, but spreads very little.
Bake 9 to 11 minutes in pre-heated oven at 350F until golden brown.
Gently, using a flat lifter, remove to wire racks to cool completely.
Store any baked left-overs in a sealed container on countertop or refrigerator. Eat within a week, if left unrefrigerated, because no preservatives are in the cookies.
Nutrition (as prepared): 116 calories, 6.1g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 3.9g saturated fat, 11mg cholesterol, 47mg sodium, 19.6mg calcium, 10.5mg potassium, <1mcg folate, 28.3mg phosphorus, <1mg phytosterols, <1mcg lycopene, 1.1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 0IU vitamin d, <1mg zinc, 16.1g carbohydrates, <1g fiber, 15.2g net carbohydrates, 8.8g sugar, <1g fructose, 0g galactose, <1g glucose, 0g lactose, 0g maltose, 1.4g sucrose, 0mg stigmasterol, 1.1g protein.
Pan Cookies: Prepare dough as above. Spread into a prepared pan. Bake for 18 to 20 minutes or until golden brown. Cool in pan on wire rack. Cut into 24 bars
If freezing any, place on cellophane wrapped tray, cover and freeze. Once frozen, remove wrap and place in a plastic bag or lidded container and return to freezer. Use within 30 days.
If you aren’t familiar with flax gel eggs - this is how to make it - it can be prepared and stored in the fridge for two or three days. This is a picture of my making about 4 at once for Holiday baking.
Flax Gel (1 egg)
1 Tbsp ground flaxseed meal
1/4 cup water
1. Place the Flax Gel ingredients into a large microwave-able container. Microwave on high until it bubbles and is slightly thick. (About 90 seconds) Cool about 2 minutes. Beat with electric mixer until it is frothy.
Yield: 1 flax gel egg substitute
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