Tuesday, February 2, 2010

Best GFCF chocolate chip cookies

Last fall I went on a bit of a GFCF cookie exploratory. We don't eat a ton of cookies in the house, but they are nice to have on hand for when a cookie just feels right. Store-bought GF cookies are expensive ($4.99 for a dozen) and kinda blech.

My all-time favorite cookie, hands-down, is a chocolate chip cookie. In fact, I have a little bit of a problem with them. I'm addicted. Homemade chocolate chip cookies are something I just. can't. stop. eating.

Last fall I began scouring the internet for GF chocolate chip cookie recipes. The first 3 recipes I tried were so-so. Edible, but nothing to make me stop looking.

Then I decided to check out what my favorite GF blogger, Erin at M.A.G. - Adventures in ASD and GFCF living, had to offer.

I found the winner. My search stopped.

These cookies are soft and moist and taste every bit as delicious as the chocolate chip cookies that I've been making for years.

In addition to being free of gluten and casein, they are soy-free as well!

Because four different flours are used to make these cookies, mixing up the dry ingredients seems to take the longest. So what I do now is mix up the dry ingredients for 4 or 5 batches rather than just one.

This is easily accomplished by using quart-sized ziploc bags in an assembly-line fashion. I just dump the ingredients in each bag (I don't bother sifting, I can do that when I'm ready to make the actual cookies) and toss them in the freezer. When I'm ready to make cookies, all I have to do is mix my "butter" and sugars, the egg and vanilla, and then add the dry ingredients from my ziploc bag.

Without further ado, the recipe.

GFCFSF Chocolate Chip Cookies
(courtesy of M.A.G. - Adventures in ASD and GFCF Living)

1/2 cup sorghum flour
1/2 cup amaranth flour
1/2 cup potato starch flour
1/2 cup tapioca starch flour
1 tsp. xanthan gum
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt

scant 1 cup (8 oz) dairy free, soy free margarine
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1 tsp. vanilla extract
10 ounces dairy free, soy free chocolate chips

Preheat oven to 375 degrees.

Sift together the sorghum flour through the salt, set aside.

In a large bowl, cream together the margarine and the sugars until light and fluffy.
Add the egg, beat well.
Add the vanilla and beat to combine.

Add the dry ingredients to the wet ingredients and mix until fully incorporated, scraping down the sides as necessary. This will take a bit of work if you do it by hand - don't worry if it looks dry at first, it will come together and look perfect in a minute.

You don't want the mixture to be too wet, or the cookies will flatten out and get crisp in the oven. (If you like flat, crispy cookies, then increase the margarine to a generous 1 cup.)

Fold in the chocolate chips. Drop by generous teaspoonfuls onto a greased cookie sheet 2 inches apart.

Bake about 12 minutes, or until the bottoms and edges of the cookies are very lightly browned.

Remove from oven and let cool in pan for 30 seconds before removing to a wire rack to cool completely.

Makes about 2 dozen cookies.

Tips: I find these cookies bake better on parchment paper. I make smaller cookies, and get about 3 1/2 dozen out of the recipe.

Note: If you don't need to be soy-free, you can use your regular dairy-free butter.

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