Gluten-free, Dairy-free, MSG-free, Nut-free, potentially Vegan Chocolate Chip Cookies
(story—for those who like a recipe story—is below the recipe)
INGREDIENTS:
1 1/4 c. gluten-free flour (we like Bob’s Red Mill and Pamela’s)
1/2 t. baking powder (make sure it’s gluten-free)
1/2 t. baking soda
1/4 t. salt
1 t. ground cinnamon
2 T. decaf coffee grounds
3/4 c. (1 1/2 sticks) butter, softened on countertop for about 20 minutes, OR Vegan Shortening OR vegan margarine/butter (we like Earth Balance)
3/4 c. packed brown sugar
1/2 c. white granulated sugar
1 1/2 t. vanilla extract
1 large egg or 1 flegg (1 flegg = 1 T. ground flax seeds, whisked with 3 T. hot water and left to sit for 10-20 minutes, until it is the consistency of beaten eggs)
2 T. Half and Half (you can use milk too, but it’s better with the Half and Half) OR oat milk
1 c. old fashioned rolled oats (make sure they are gluten-free; we like Bob’s Red Mill)
1 3/4 c. semi-sweet chocolate chips, milk chocolate chips, or vegan chocolate chips
PROCESS:
Preheat oven to 375 degrees. Put parchment paper or a liner on your cookie sheets.
Combine the following dry ingredients in a bowl and set aside:
1 3/4 c. gluten-free flour (we like Bob’s Red Mill and Pamela’s)
1/2 t. baking powder (make sure it’s gluten-free)
1/2 t. baking soda
1/4 t. salt
1 t. ground cinnamon
2 T. decaf coffee grounds
In a mixer (or by hand if you have very strong forearms), beat the following ingredients together on medium speed until creamy:
3/4 c. (1 1/2 sticks) butter, softened on countertop for about 20 minutes, OR Vegan Shortening OR vegan margarine/butter (we like Spectrum)
3/4 c. packed brown sugar
1/2 c. white granulated sugar
1 1/2 t. vanilla extract
Scrape the sides of your bowl and beat in the following ingredients on medium speed:
1 large egg or 1 flegg
Scrape the sides of your bowl and slowly beat in (on low) the following ingredients (put in a large spoon of the flour mixture, beat a bit, pour in a bit of the Half and Half/oat milk, beat a bit, repeat):
Dry flour mixture
1/4 c. Half and Half or oat milk
Scrape down the sides of your bowl and slowly beat in the following ingredient:
2 c. old fashioned rolled oats
Scrape down the bowl and slowly beat in the following ingredients:
1 3/4 c. chocolate chips
Drop by spoonfuls or small cookie scoops onto cookie sheets. Bake 12-14 minutes. Cookies will be browner than typical chocolate chip cookies and slightly shiny when done). Let cool before removing from cookie sheets.
STORY:
Ah, chocolate chip cookies—they’re basically a childhood institution. I used to be kind of famous for mine. Well, “famous” might be a bit strong. People really liked them. There, that’s more accurate. Then we discovered that my youngest daughter has celiac disease and cannot consume gluten. I had to alter the recipe, switching up the flours, until I found the right combination. Then we discovered she cannot tolerate cow dairy either. Bye-bye, butter. There went the cookie-hood.
Sad sad cookies. They didn’t have a fighting chance. After many years of experimenting and new varieties of ingredients hitting the market, I came up with these beauties.
They adhere to all my guidelines:
1. They do not cost a fortune in fancy gluten-free flours to make.
2. I typically have all the ingredients on hand.
3. They are free of many allergens.
4. They have less sugar than regular recipes.
5. They hold together well (a problem with gluten-free fare).
6. The kids can make them.
So, for those of you with a craving for chocolate chip cookies and allergies out the wazoo, I give you my Chocolate Chip Cookies. For the original version—the ones that made me famous (well, in my head), go here.
