gluten free chocolate chip cookies
I'm not one to make New Year's resolutions but this year I made two. The first resolution was to try a barre attack class at the gym. Mission accomplished. The second resolution was to do more gluten free baking so a gluten free work colleague wouldn't feel left out whenever I bought in my treats.
I found this recipe on Liz Prueitt's instagram account and they looked so good I decided to give the recipe a try. When I saw the price of oat flour at the fruit market, I decided to make some at home. I used the oats I had on hand and it only made 50g of oat flour so changed the proportions of the GF flour mix and only made half a batch.
They must make their cookies big in the US because I still managed to make 21 cookies from the batch.
Here's the recipe for you which makes about 21 cookies. For all my recipes I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional gas oven not fan forced, so you may need to reduce your oven temperature by 20°C.
GF chocolate chip cookies adapted from a Liz Prueitt recipe–
Ingredients
150g GF flour (see below)
½ tsp bicarbonate soda
½ tsp salt
40g softened cream cheese
½ cup brown sugar
½ tsp vanilla extract
1 tbs milk
100g unsalted butter, melted and cooled
1 egg
85g chocolate chips
100g toasted pecans, chopped
Sea salt flakes
Flour mix
50g oat flour
33g almond meal
33g tapioca starch
33g gluten free flour
Method
In a large bowl, combine the GF flour mix with the bicarb soda and salt. In a separate bowl mix the softened cream cheese with the brown sugar, milk, melted butter and vanilla extract. Stir in the egg then add the cream cheese mixture to the flour. This will make a very loose batter but it will firm when chilled. Stir through the chocolate chips and the walnuts. Place in the fridge overnight.
The following day, line 2 baking trays with baking paper. Preheat oven to 190°C. Scoop out the dough with a tablespoon, sprinkle each cookie with sea salt then lightly flatten each cookie. Bake for about 12 minutes, whacking the tray a few times halfway through the baking time to flatten the cookies. Place the tray on a cooling rack. Let cool completely before storing in an airtight container.
These cookies are delightful but they're definitely not crunchy and the texture is delicate. Three broke in the tin on the journey to work. I've just made a regular version to see how they turned out and to be honest, I actually preferred the super fragile GF cookies.
See you all again next week with a little treat from my kitchen.
Bye for now,
Jillian
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