Gluten free chocolate chunk cookies
I had a specific request for cookies, and naturally chocolate chip came first to mind. And my mother gave me a Silpat on our trip up to the US, so I had to try it out (absolutely loved it!). Note that cookies tend to flatten out a little more on the Silpat, so you may want to make smaller cookies or space them out more. The cookies in my first batch ended up all interconnected (I also didn’t pay attention to the original recipe and put more than six cookies on the sheet). Which wasn’t a problem, but they weren’t picture-perfect!
The second and subsequent batches came out great, though the third batch I tried without the Silpat, on a regular greased cookie sheet, just to see the difference. The cookies came out much better on the Silpat, so I’m definitely happy to have one!
These cookies were based on this recipe. My version is below:
2 cups Rice flour
2 T. Tapioca flour
1 t. Xantham or Guar gum
1 t. Salt
1 t. Baking soda
1 1/2 cups Honey
150 ml. Vegetable oil
1 Egg + 1 Yolk
2 T. Water
1 1/2 t. Vanilla
1 bar Chocolate (Gluten free, unsweetened)
1/4 cup Mixed crushed nuts
1/8 cup Mixed crushed seeds
Mix together all ingredients, in the order listed. Chill the dough in the refrigerator until firm, approximately one hour (this is important; you will notice a major difference once you take the dough out of the fridge).
Preheat the oven to 375° F/190°C.
Drop the dough onto cookie sheet, with six cookies per sheet. Resist the urge to put more on the sheet, as they will just merge together into one giant cookie. (Which isn’t tragic; you can just cut them apart once they’ve cooled…but not before, or they will fall apart).
Bake for 14 minutes. Remove from the oven and cool the cookies on the pans before moving. (Again, resist the urge to touch them before they’ve cooled…they will fall apart immediately.) Store cookies in an airtight container.
The only downside to these cookies is that they’re really delicate. I piled them up in a container at the end of the night, and they started to fall apart because they’re so thin and moist. They taste great, though I may look for an alternate recipe for next time.
Enjoy! Makes approximately 3 dozen cookies.