The past few days I have worked on overhauling my pantry so that all my flours are better stored but also that I can see what I have. For example, I had a bag of coconut flour I bought and never opened (Let’s Do Organic Coconut Flour). I had forgotten about it…ugh. Lets add that I found a bunch of flours I need to play with! I was looking at the bag and there was a recipe for gluten-free chocolate chip cookies. I figured the worst is I’d toss a batch of cookies if they were odd. I shouldn’t have feared it though – they were delicious! I haven’t been overly impressed with most GF cookies but most likely it has more to do with no sugar added (I am not a fan of juice sweetened baked goods) and bean flours used. These are crisp, buttery and chewy – with a faint coconut flavor. They could be easily adapted to vegan as well.
I didn’t say these were health food though 😉
Chocolate Chip Cookies
- ¾ cup + 2 Tbsp brown rice flour
- ¼ cup Let’s Do…Organic® Coconut Flour
- ½ tsp baking soda
- 1 stick (½ cup) butter or vegan margarine, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup liquid egg substitute (Egg Beaters®) or 1 egg or vegan egg substitute
- 1½ tsp pure vanilla extract
- 1 cup dark chocolate chips
- ¾ cup raw walnuts, finely chopped
Preheat the oven to 375° and line two baking sheets with parchment paper.
In a stand mixer bowl beat the butter and sugars until fluffy. Beat in the egg and vanilla until smooth.
In a separate bowl mix the flours and baking soda.
Add this to the butter and egg mixture until smooth and well blended on low. Add in chocolate chips and nuts.
Drop the dough by 1 Tablespoon balls on the baking sheets ( I use a 1 Tablespoon Disher), 12 to a sheet.
Bake about 8 to 12 minutes or until brown on the edges. (Mine took 12 minutes)
Remove from oven and allow to cool for a couple of minutes to set up, transfer to a cooling rack.
Makes about 3 dozen cookies. And yes, they freeze well!