These are one of my favorite cookie recipes, which I seriously make all of the time. Just ask my kids and husband. When they ask what’s for dessert, 9 times out of 10 it’s these cookies. The original is in Vegan Diner (Soft and Chewy Chocolate Chip Cookies), which I now make gluten-free, since that is the way I roll these days. As much as I tried to make friends with gluten, it just didn’t work. So I still make all of my favorite recipes, just sans wheat flour.
One of the things that I love about this recipe, is that there’s only 3 tablespoons of oil in it. That makes these cookies not only delicious, but lower in fat too. When you consider that the average chocolate chip cookie recipe calls for 2 cubes of butter or margarine, it makes you think. I would rather enjoy eating my cookies, than have to wear them on my thighs. Just saying…
Anyway, last week I filmed another TV segment for More Good Day Oregon, and we made these cookies. I really wanted to share my gluten-free version, not just because they’re my favorite, but also because there are so many people now who have to avoid wheat and gluten. Everyone should have a soft and chewy cookie in their lunch (or with their afternoon coffee/tea or midnight snack). These just happen to be healthier, cholesterol-free and better than some stale, over-priced, GF cookie from a package.
As soon as the segment airs and I have a link to it, I’ll post it. Until then, I highly recommend you give these cookies a try.
Julie’s Gluten-Free Chocolate Chip Cookies
This recipe is adapted from the Soft and Chewy Chocolate Chip Cookie recipe in Vegan Diner. They are so good, no one will ever guess that they’re gluten-free as well as vegan.
Makes about 18 small cookies
3/4 cup sorghum flour (such as Bob’s Red Mill) or superfine brown rice flour (such as Authentic Foods)
3 tablespoons potato starch
2 tablespoons tapioca flour/starch
1 teaspoon baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
Pinch of salt
3/4 cup lightly packed light brown sugar
3 tablespoons canola oil
2 tablespoons non-dairy milk
1 tablespoon flaxseed meal, preferably golden
1 tablespoon pure vanilla extract
2/3 cup semisweet chocolate chips
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or Silpat silicone baking mats.
In a small bowl, whisk together the sorghum flour, potato starch, tapioca flour, baking powder, xanthan gum, baking soda and salt. In a large bowl, beat together the brown sugar, oil, soymilk, flax meal and vanilla until smooth. Add the flour mixture to the sugar mixture, stirring just until mixed. Fold in the chocolate chips.
Scoop the batter onto the prepared baking sheets, 2-inchs apart. Bake in the preheated oven for 12 minutes, or until puffed and golden brown. Remove the trays from the oven and place on a rack to cool completely.
Sidebar: Chocolate chip cookies are always open to a little customization. Do you love walnuts or pecans in your cookies? Throw a handful of toasted nuts into the batter. Are you crazy for citrus? Add a little freshly grated orange zest into the batter for a real taste sensation. Like raisins with your chocolate? Add a handful of dark raisins along with the chocolate chips. Who knew that cookies could be so much fun?
Recipe adapted from Vegan Diner, by Julie Hasson, 2011, Running Press