Sunday, March 31, 2013
Ok, let me preface this post by saying that these cookies are absolutely delicious, but they are also absolutely a treat to be enjoyed moderately. And preferably under supervision. Because you just might take a taste and not be able to control yourself. And, in case you're wondering, YES, I am speaking from experience.
My husband requested these for Easter Sunday dessert, so I complied. In fact, ever since I made them the first time, he asks for them weekly. But I don't say yes very often because while they are definitely healthier than many gluten-free baked goods, they do contain a lot of starch in the form of arrowroot powder, among other things. Why did I create the recipe in the first place if I still want to change so many things? Because it WORKED, it TASTED GOOD, and it was SEMI-HEALTHY. For a dessert, I thought it was okay every now and then. So my intentions are to come up with a variation of this recipe, but guess what? I couldn't keep the recipe from the blog any longer. The more I shared these cookies, the more and more people wanted the recipe. Annie's boy, who was recently diagnosed with Celiac Disease, has been begging me to give this recipe to his mom for months. I'm so sorry it's taken me so long, buddy. Now maybe your mom can whip you up a batch and you won't have to wait for me to come around :)
Jenny's Gluten-Free Chocolate Chip Cookies
Recipe Updated 11/7/2013 (Healthier: Less starch, no gums)
1 1/4 cup sorghum flour
1/4 cup arrowroot powder
3/4 cup almond flour
2 Tbsp. ground flax seed
1 teaspoon Real Salt
1 teaspoon baking soda
1 cup coconut sugar
3/4 cup grapeseed oil OR good quality coconut oil
2 large, organic eggs
1 tablespoon vanilla (I use alcohol-free vanilla flavor, but I'm sure extract would work as well)
1/2 cup gluten/dairy/sugar free chocolate chips (I use Enjoy Life mini chips)
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Combine dry ingredients. Add in wet ingredients. Mix dough with hand-beater until wet and sticky. Add in chocolate chips and mix well.
Roll into small balls and flatten a bit with your hand. The cookie will spread as it bakes. I put about 9-12 on each cookie sheet.
Bake for 12 minutes or until slightly golden. Transfer and cool on wire rack. The cookies will harden as they cool.
This recipe makes about 30 cookies.