My Ode to Cookies.
Quick question. Which camp are you in? The You Can Never Have Too Many Cookie Recipes camp- or the Enough with All the Cookie Recipes contingent? You already know which faction I belong to. I don't even have to say it. In fact, I might even rename my culinary caucus. Something like, You Could Never In a Million Spectacular Carbon Infused Star Struck Years Have Too Many Cookie Recipes, Goddess Forbid.
Why all the cookie love?
Life is short, number one. And just because I have celiac disease (for twenty years and counting) doesn't mean I surrender to a life without chocolate chip cookies and mint chocolate chip cookies. I'm not giving up on warm-from-the-oven melty chocolate goodness. I'm most definitely not settling for any month old pre-packaged gluten-free poor excuse for a cookie. No way. Not gonna happen.
Because a good cookie is no small thing.
A good cookie can make you smile, even after a long, achingly crappy day. A good cookie might even bring you a kiss. Or little arms of appreciation wrapped around your neck. A good cookie might make you a new friend. Or prove to the class that you're not a total, allergic freak living on weirdo food that you have to feel sorry for and throw bread balls at.
A good cookie can make you feel like you belong.
So make today- this week- this year- delicious.
And be safe out there, my friends.
Karina's Chocolate Chip Cookie Recipe with Dark Chocolate Chunks
This cookie recipe is vegan (which means it is not only gluten-free, but also free of dairy and eggs). If you prefer to use dairy butter and eggs, feel free. This is a versatile recipe, and it works both ways.
2 3-oz vegan dark chocolate bars, cut up into chunks; set aside
In a bowl, whisk to combine and set aside:
1 cup sorghum flour
1/2 cup GF oat or millet flour
1/2 cup GF buckwheat flour
1/4 cup cassava or tapioca starch or potato starch (not potato flour!)
1 tablespoon arrowroot starch
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
In a separate large mixing bowl, beat till smooth:
1 1/4 cup organic light brown sugar
1/4 cup organic white cane sugar
3/4 cup light olive oil
1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water till frothy
2 tablespoons warm water
1 tablespoon bourbon vanilla extract
Beat until creamy.
Add the dry ingredients a little at a time and beat the batter for two minutes.
Add in the dark chocolate bar chunks; stir by hand to combine. Cover and chill the dough for one hour.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Form the dough into 18-20 balls. Place on the lined baking sheet and press down lightly- not too flat or the cookies will spread too thin.
Bake approximately 14 minutes. The cookies will look golden- but still feel soft to the touch. They crisp as they cool.
Cool cookies on a wire rack.
Wrap in foil and freeze in freezer bags for future g-free treats.
Makes 18 to 20 cookies.
Recipe Source: glutenfreegoddessrecipes.com
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