Gluten free chocolate chunk cookies 2
I was in a cookie mood yesterday afternoon, and wanted to try a new chocolate chip recipe, because I wasn’t 100% satisfied with my last one. They were really delicious, and tasted just like wheat-based chocolate chunk cookies, but they were very thin.
After searching through cooking blogs, I came across this recipe, which looked great. I made some modifications, because I don’t have access to millet or teff flour down here, and we don’t use butter or sugar. I also halved the salt, because the idea of using two teaspoons of salt just freaked me out. Below is the updated ingredient list and simplified instructions (I tend not to follow directions which sometimes works and sometimes ends up in disaster. The disasters either don’t get printed here, or they’re marked as such).
2 cups Rice flour
1/2 cup Tapioca flour
1 t. Baking soda
1 t. Baking powder
1 t. Salt
1/2 cup Vegetable oil
1 1/2 cup Honey
1/2 cup Cocoa powder
1 T. Vanilla
2 bars of unsweetened, gluten-free chocolate, broken into chunks
Preheat oven to 180°C/350°F.
Mix together moist ingredients. I mix by hand, because I don’t have a mixer. Plus, it’s a good bit of arm exercise and it gets the job done just as well. Add dry ingredients, and mix well.
Chill dough in the fridge for at least 15 minutes.
Drop in heaping tablespoons onto baking sheet or, preferably, Silpat. I absolutely loved it when Shauna said “If you have one, lay down your Silpat on your baking sheet. If you don’t, then you should buy one.” Bake for about 8-10 minutes, depending on your oven.
I was really happy with the texture of these and, of course, the flavor. My problem with using alternative flours is usually has nothing to do with them not being tasty; it’s all about texture, mostly whether or not they crumble into pieces. These don’t fall apart, though they do become extra soft after being stored in an airtight container.