Tuesday, March 29, 2011

Gluten and Egg Free Chocolate Chip Cookies


While out on a lunch get together with my friend Trond, we went into this cute little shop on Bryggen called Ting, and I more or less want everything in there.  I especially love the tins and canisters.  They are just too cute for words.  Now seeing as I went in to this store with Trond, and Trond absolutely insists on spoiling his lady friends, I came out with an adorable little cookie tin.  You can't tell this boy no, he simply does not understand the word.  So to make up for him spoiling me, I said I will make him cookies to put the cookie tin to good use.  He wanted chocolate chip cookies, so chocolate chip cookies it is. 

I was pleasantly surprised by the outcome of these cookies.  Given that they are gluten free, I expected them to be sandy and have that distinctive metallic taste that can sometimes result from the ingredients used, or rather lack of ingredients.  When you're someone who is accustomed to gluten and eggs, it's quite easy to spot a faker.   But these guys here came out exactly how you would expect a cookie to taste, with only the very slightest hint of gluten-free-ness.  I could easily convert to these cookies, they are a much healthier alternative, especially if you switch up some other ingredients such as using vegetable based margerine, Splenda, and adding nuts and raisins.

You know what my favorite thing about these cookies is?  They actually look like proper chocolate chip cookies.  So often you see gluten/egg/dairy free cookies that are just unattractive little blobs.  These are very pretty, sporting all the classic cracks that a good cookie should have.   If you need a gluten free cookie, I definitely recommend this one.  Hell, make it even if you don't, cutting out the crap never hurt anyone.

Hope you like them Trond! 

Gluten and Egg Free Chocolate Chip Cookies 
 recipe adapted from All Recipes

3/4 Cup (96g) Butter/Milk Free Butter/Vegetable Margarine
 1 Cup Brown Sugar
1/2 Cup Splenda Brown Sugar Blend
1/2 Cup White  or Splenda
 1 teaspoon Vanilla Extract
1/2 Cup Egg Substitute or Flax Jelly
3 1/4 Cup Gluten Free Flour Blend
 1 teaspoon Baking Soda
1  teaspoon Baking Powder
1 teaspoon Salt
1/4 Cup Water
2 Tablespoons Vegetable Oil 
1 Cup Chocolate Chips 

To make egg substitute using flax seed, combine 1 part ground flax to 3 parts water and stir until it's thick and gooey.  You can also use whole flax, 1 part flax to 4 parts water, let it sit until thick and gooey, then strain.

Preheat oven to 375F/190C 

Whisk together the flour, baking soda, baking powder and salt. Set aside.

Cream the butter and sugars, beat in the vanilla and egg replacement.  

Add the dry ingredients to the wet, then stir in the water and vegetable oil.  Stir in chocolate.

 Using your hands, roll dough into 1 inch balls and lightly flatten.  Place 2 inches apart. 

Bake 8 to 10 minutes or until golden brown around the edges.

Makes 3 dozen. 


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Anonymous said...

What flour blend did you use and can you tell me which butter and sugar selections you used for the picture?Thanks!!

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