… It’s Never Too Late to Make Chocolate Chip Cookies!
Okay, so I found out at the “eleventh hour” that May 15th is National Chocolate Chip Cookie Day. No problem, I’ll get up in the morning and make a batch of cookies … oh, wait … May 15th is TODAAAAY! Well, no matter what time it is, and I mean that (almost) literally, it’s never too late for me to make chocolate chip cookies. I LOVE to bake! It’s relaxing. It clears my head from the day’s clutter. It centers me and makes me feel new again. Even if it’s late at night. I know, I’m weird. That’s okay … it’s still May 15th and I’ve made a new recipe of gluten-free, dairy-free, egg-free, peanut-free chocolate chip cookies. And now I’m centered … until tomorrow … 😀
So here’s my newest creation. I think of them as “rustic” cookies because each one has its own unrefined appearance in shape, size, bumps, and the amount of chocolate chunks. But they’re all thick, chunky, and have a perfect combination of crispy exterior and soft, chewy, sink-your-teeth-into center. I like the big chunks of chocolate in them because the mini chips would be too diminutive and understated for these hunks of yum. They are rustic also, at least in my mind, because they have a “whole grain” kind of taste (no, not earthy!), that I equate to a whole wheat or wheatberry type of flour – but, of course, there is none of that here.
I used to have a specific type of chocolate chip cookie that was my favorite. Since going gluten-free, I’ve learned to broaden my horizons and explore many variations. I have to say, that these are one of my (many) favortites now. Let me know what you think!
Rustic Chocolate Chip Cookies
Baking time: 17-19 minutes per sheet pan
Oven temp: 350ºF
Makes 18 thick, chunky cookies
2/3 cup + 2 Tablespoons (90g) almond flour – I use Honeyville
1 cup (90g) hazelnut flour – I use Bob’s Red Mill
2/3 cup + 1 Tablespoon (90g) oat flour – I use Bob’s Red Mill Old Fashioned Oats, ground in food processor
2/3 cup (90g) superfine brown rice flour – I use Authentic Foods
1 teaspoon guar gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 10-ounce bag chocolate chunks – I use Enjoy Life Semisweet Mega Chunks
1/2 cup coconut oil, melted – I use Tree of Life Organic Refined Coconut Oil
1 cup brown sugar, packed
1/2 cup granulated sugar
1/3 cup unsweetened applesauce
1/4 teaspoon almond extract
Preheat oven to 375ºF. You’ll reduce this to 350º when the first sheet of cookies go into the oven. Line baking sheet with parchment paper.
Combine flours, guar gum, baking soda, baking powder, and salt, in a medium bowl and whisk to fully blend.
Stir chocolate chunks into flour mixture so all chunks are dusted with flour mixture.
Cream together coconut oil, sugars, applesauce and almond extract in a stand mixer or with an electric hand-held mixer, on medium speed, until mixture is homogenous. Mixture may still be slightly grainy, but not sandy looking.
Stir flour mixture into wet mixture. The texture of the dough will be stiff and crumbly. Test for proper consistency by forming a small amount of dough into a ball with your hands, pressing the dough firmly. It should hold it’s shape. If the dough is too dry, add just a tablespoon more applesauce to moisten and re-mix. (My dough was crumbly in the mixing bowl, but compressed well when compacted into a large scoop (like an ice cream scooper).
Scoop large balls of dough, approximately 75g each, or an average ice cream scoop size (I use a #20 scoop), onto parchment-lined baking sheet, 6 per sheet.
Bake at 350ºF for 17-19 minutes, or until cookies become very lightly golden brown.
Transfer cookies, still on parchment, to a cooling rack. Let rest for 2 minutes. Remove from parchment and allow cookies to continue cooling to room temperature.
Store cooled cookies in an airtight, resealable container on the counter for up to three days … if they last that long.
Safe food is a journey … thrive!™
My other “favorite” chocolate chip cookie recipes …