Are you gluten-free and dairy-free, missing the joy of chocolate chip cookies? Our friend Marci was faced with that sad reality and decided it was time to take matters into her own hands. She blew me away with her research and persistence in creating the cookie of her dreams.
“… being pregnant, the first thing I had to rework was chocolate chip cookies. I crave them everyday! I’m sharing a picture of 2 batches I made… one with a combination of almond flour, coconut flour and tapioca base and the other with an almond flour base. The latter being the winner. And now I can’t stop eating them, haha!
When I first ventured into gluten-free baking I used King Arthur and Bob’s Red Mill but discovered that these all-purpose flour blends lacked real nutritional value, being mostly made of rice, tapioca and potato starch which all really just convert to sugar (my cookies and pancakes turned out great with them I just wanted something a bit more healthy). And then many of them contained Xanthan Gum which anyone avoiding gluten should avoid as the gum can mimic the same response as gluten. So thus, I found that in order to achieve the right texture and nutritional benefit, I have to combine 2 or 3 different gluten-free flours. As a binder, I will typically use a dash of psyllium or arrowroot starch if needed”.
From Marci Bryant-Martinez
Marci gave me permission to tweak her recipe and share. I included a binder because it helps the cookies hold together and adds Omega 3. I also reduced the salt by half and simplified the method.
Here is where our food adventure landed!
Chocolate Chip Cookie Recipe
- Makes: 12
- Calories per: 180
- Active Time: 10 min
- Total Time: 30 min
- Difficulty: Easy
Place an oven rack in the center position; start preheating to 350F.
For the the binder (egg substitute), whisk together in a small bowl:
1 tablespoon flaxseed meal
3 tablespoons warm water
Set aside to thicken.
For the dry ingredients, whisk together in a 1-quart bowl:
1/2 cup chocolate chips (Marci prefers Enjoy Life)
4 1/2 ounces (1 1/2 cups) blanched almond flour (Marci prefers Anthony’s)
1/2 ounce (3 tablespoons) coconut flour (Marci prefers Anthony’s)
1 teaspoon baking powder
1/2 teaspoon fine sea salt
For the wet ingredients, whisk together in a small bowl:
1/4 cup coconut oil, room temperature
1/4 cup maple syrup or honey (Marci prefers the maple syrup)
2 tablespoons unsweetened applesauce
1 teaspoon almond extract
Whisk egg substitute into wet ingredients.
Add wet ingredients to the dry. Mix well with a flexible spatula.
Line a half sheet pan with parchment. Use a 2-inch ice cream scoop to scoop out 11-12 level measures of dough; space across the sheet pan. Flatten to desired final shape (optional). The cookies do not spread during baking.
Bake until the tops are golden (15-20 minutes).
Try not to eat them all before they cool… Enjoy!