Cortney "Friendly" Chocolate Chip Cookies

Yesterday was a great day for some relaxing and having some fresh baked cookies!  With my restricted diet I decided to take me first attempt at baking some gluten-free, eggless, and dairy-free cookies.  Oh, come on, they don’t sound that bad…do they? 

I picked up a bag of Bob’s Red Mill gluten free all-purpose baking flour and used the cookie recipe on the back of the bag as my recipe guideline.  

The recipe is as follows: 

·       1-1/2 cups Gluten Free Oat Flour

·       1 cup GF All Purpose Baking Flour

·       1 cup Organic Sugar

·       1/4 cup Flaxseed Meal

·       1/4 cup Arrowroot Starch

·       1-1/2 tsp Xanthan Gum

·       1 tsp Baking Soda

·       1 tsp Salt

·       3/4 cup plus 2 Tb melted, refined Coconut Oil or Canola Oil

·       6 Tbsp unsweetened Applesauce

·       2 Tbsp gluten free Vanilla Extract

·       1 cup gluten free, dairy free Chocolate Chips

Directions
Step 1

Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.

Step 2

In a medium bowl, whisk together the flours, sugar, flaxseed meal, arrowroot starch, xanthan gum, baking soda and salt. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms. Stir in the chocolate chips until evenly distributed.

Step 3

Drop the dough by the tablespoonful onto the prepared baking sheets, about 1-1/2 inches apart.

Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm. Let stand on the baking sheets for 15 minutes before eating. 

 http://www.bobsredmill.com/recipes.php?recipe=1859

Now, for my own little twist on the recipe I made some modifications.   Cane sugar is a no-no for me so I opted for Organic Coconut Palm Sugar.  Also, I didn’t have any flaxseed meal but I did have Chia seeds on hand so I used a 1/4c. of those in place of the flaxseed meal.  The great thing about Chia seeds is that they do not need to be ground up in order for you system to be able to digest them.  Bonus!

My last twist and I may have gotten a little carried away with is that I added a half cup of crushed macadamia nuts and 1 cup of white chocolate chips to the mix.  I know that chocolate is on my restricted list but I figured since I managed to get rid of all of the other food culprits in this recipe that it would be ok to keep the chocolate! ;-)  

The cookies were a success!  They don't exactly look like normal cookies; instead of flattening out during baking they maintained their little ball shape. No biggie, just have cookie balls J  AND…they tasted fantastic for being gluten, egg, dairy and soy free!  Daman even said so!