With the turn of the weather the other day, I suddenly was craving chocolate chip cookies. Here was another chance to experiment with the gluten-free baking craze I am on. These cookies came out light and crunchy on outside, with a tender middle. I used some very dark chocolate, just chopped it into chunks. I have decided I much prefer this than the chips you buy in the bags.
Here's the thing though that I am finding about gluten-free baking- I think if you can do it, using butter and eggs really makes the difference. I have noticed that a lot of gluten-free recipes seem to also be dairy free as well. I suppose because one intolerance goes with the other- if you are allergic to wheat and gluten products you are more than likely allergic or intolerant to dairy products as well. But if you can tolerate dairy and oats (in this recipe) then these might be the cookies for you. You can substitute the oats with quinoa flakes and you can find them here. (I have not been able to find at my local Whole Foods). I also used walnuts, but use what you like- pecans, hazelnuts, slivered almonds etc....
Here is what to do:
- 1 - 1/3 cup brown rice flour
- 1/3 cup quinoa flour
- 1/3 cup quinoa or oat flakes
- 1/3 cup amaranth flour
- 1 cup organic sugar
- 2 eggs, at room temperature
- 1/2 cup butter, at room temperature
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 3/4 cup coarsely chopped chocolate (70% cocoa )
- 1/2 cup walnuts, pecans or slivered almonds
- Preheat the oven to 350 F. Line your baking sheets with parchment paper or use silpat liners.
- In a large bowl, whisk together all the flours, quinoa or oat flakes, baking soda, baking powder, and salt; set aside.
- In a large bowl, or the bowl of your stand mixer equipped with the paddle, beat the butter until light, then beat in the sugar.
- Stir in the vanilla extract.
- Mix for a few minutes and then add the eggs, making sure the first one is well incorporated before adding the second — scrape down the sides of the bowl a few times.
- Add the flour mixture slowly, until incorporated-do not over mix.
- Stir in the chocolate and nuts.
- Place 1 large Tbsp of dough for each cookie onto the baking sheet, making sure to keep them about 2 inches apart.
- Bake the cookies for about 12 minutes, until the edges start to be golden in color; transfer to racks to cool. Eat right away, or store in airtight container.