… Tantalizing Your Taste Buds One Cookie at a Time!
These gluten-free, dairy-free chocolate chips cookies have a more crispy, chewy texture than my original Chewy Chocolate Chip Cookie recipe. But they are still not what I consider a “crispy or crunchy” cookie by definition. I love how these cookies have a great sink-your-teeth-into-them quality. I use guar gum as my binder in this recipe (as I have started using solely or in combination with xanthan gum in most of my baking recipes) because I find the cookies maintain a longer shelf life and stay true to their just-baked texture. These cookies will remain tender, chewy, and moist (not getting dried out) for much longer than if baked with xanthan gum. I also have used a different combination of fats here, substituting Earth Balance Organic Coconut Spread and canola oil for the original recipe’s buttery spread and grapeseed oil. There really isn’t a coconut flavor at all, but it contributes to the chewiness. These cookies can also be made into a vegan chocolate chip cookie recipe by substituting flax meal for the eggs*.
Prep time: 10 minutes (once eggs/beaters are at room temp), + 10-15 minutes to allow the dough to rest
Bake time: each cookie sheet 12 minutes
Makes about 3 dozen cookies
1 1/2 cups (180 gm) ground oat flour (Bob’s Old Fashioned Gluten Free Oats/not quick cooking gf oats)
1 1/4 cups (150 gm) superfine brown rice flour (Authentic Foods)
1/8 cup (15 gm) Bette's Gourmet Gluten Free Four Flour Blend (or your favorite gf all-purpose flour)
1 teaspoon guar gum
1 teaspoon baking soda (Arm and Hammer)
1 teaspoon kosher salt
3/4 bag (about 8 oz.) Enjoy Life Semi-Sweet Chocolate Mega Chunks
1/3 cup canola oil
1 cup brown sugar, packed
1/2 cup granulated white sugar
1/3 cup Egg Beaters (room temp) (equal to 2 eggs)*
1 tsp vanilla extract, (McCormick’s is gluten-free)
In a small mixing bowl, combine flours, guar gum, baking soda and salt. Whisk to mix thoroughly. Add chocolate chips and stir to make sure there’s a dusting of flour on all chips. Set aside.
In stand mixer, add the coconut spread, oil, and sugars. Mix on medium speed until well blended and sugars begin to dissolve. Add Egg Beaters* (or eggs one by one) and vanilla. Beat on medium-high until smooth and air is slightly incorporated. Add the flour mixture to the wet mixture. On low, mix dough until thoroughly blended. Continue mixing on low to medium speed until chocolate chips are well distributed.
Let dough rest in bowl for ten minutes before baking. This allows the guar gum and flours to further absorb the moisture and “bloom” to the right texture. If you don’t let the dough rest, the cookies will bake up like crispy flat wafers.
Scoop cookie dough by #40 scoopfuls (35 g or 1 1/2 oz or approximately 1 rounded Tablespoonful) onto parchment lined baking sheet, 12 scoops per baking sheet. Bake at 375º for 11 to 13 minutes (I bake them for 12 minutes.) Remove pan from oven, transfer parchment with cookies on it to a cooling rack. Let rest for 2 minutes. Remove cookies from parchment and continue to cool. Or enjoy fresh out of the oven … yum!
Store cookies in airtight container or resealable plastic bag.
*To substitute the eggs with flax meal, for each egg use 1 Tablespoon whole flax meal mixed with 3 Tablespoons water. Let sit to become gelatinous, about 3-5 minutes. Then use in recipe as you would eggs.
Why Egg Beaters? They are gluten-free and, though they are a processed food, I really like the way they make my baked goods moist. Honestly, I think they make a HUGE positive difference in the quality of my baked goods.
What is YOUR favorite type of cookie? Be sure to let us know in our Comments Section below.
Safe food is a journey … Thrive!™