My Best Chocolate Chip Cookie (and it’s GF!!)

Oh my oh my how I love cookies.  I have been drooling over the chocolate chip cookies that Little Sis kindly gave to her neighbor (who kindly plowed her drive)…. but they have wheat flour and I can’t see torturing one member of the family by making chocolate chip cookies that he can’t eat.  So I decided to give a GF choc chip another try.  I also decided to indulge by in part using Bob’s Red Mill GF flour / baking mix.  It makes up for the use of potato starch with garbanzo bean flour, so it has fiber and protein in it, but, as the name suggests – no gluten.

These cookies were chewy and since they are a little sweeter than my usual home baked goods, I could use these to thank neighbors and friends as well.  I was dubious enough of the outcome that I did not take any pictures of the process… but I quickly just snapped a picture of the last 2 cookies.  A few have been frozen away for lunches, but don’t tell, because they might not all make it into my son’s lunchbox!  I try to freeze some of whatever treat gets made so that A) it can easily be stuffed into a lunch box over the next several weeks, and B) there isn’t a big pile of it sitting around asking to be eaten!!

P1010580

Okay, so one is a little broken – but I don’t cry over broken cookies…. they are just a hint from the universe to remember to share!

My Best GF chocolate chip cookies  - vegan as well!!
- adapted from I.S. at Yahoo Voices

1 cup Bob’s Red Mill GF baking mix
½ c almond meal (or dried and pulverized leftover almond milk mash – that’s what I use)
½ c brown rice flour
1 ½ tsp baking powder
1 tsp baking soda
1 Tbsp tapioca starch
1 tsp guar gum
½ c unrefined sugar
½ tsp salt
½ c pure maple syrup
½ Tbsp blackstrap molasses
3 tsp pure vanilla extract
½ cup organic neutral flavored oil
½ – 2/3 c non-dairy chocolate chips
½ c roughly chopped pecans

Preheat oven to 350°F.
Mix the dry except chips and nuts
In a separate bowl, combine the maple syrup, molasses and vanilla, then stir in the oil until well combined.
Add the wet mixture to the dry, along with the chips & pecans, and stir until combined
Place ½ Tbsp scoops on a baking sheet lined with parchment paper and flatten a little.
Bake for 10 – 12 minutes, rotating halfway through until browning just a tad on the bottom.
Cool on a wire rack before removing from tray.
As Little Sis always says….. and she comes from a very bright family I hear – Eat that chocolate cookie while it is still warm!!

Looking for some other Gluten Free treats?
Chickpea/Chocolate Cookies
Almond Joy Brownies
2 Ingredient Yum (Fudge)
Cranberry Apple Pecan Crunch
Nut Butter Bliss Balls
Sweet Potato Crust Apple Pie / Cobbler

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11 responses

  1. It’s really difficult to beat a classic chocolate chip cookie so I always welcome new recipes. I do the same: bake goodies, sample, and then immediately store the rest in the freezer. Otherwise I can’t be trusted.

    • Mmmmm. Do you use commercial almond meal? I’ve been using what is left over and dried from making almond milk. I wonder if there is much difference.

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