I have been playing around with gluten-free baking lately. I am not gluten-free, but I know that many people are and I want to stay on top of things. One day I would like to become a full time baker and I feel I will be more marketable if I understand how gluten-free baking works. And I will share what I learn.
I have played with this recipe quite a bit, and I think I got it somewhere awesome. I am very happy with how they stand up to “regular” chocolate chip cookies. They taste great, in fact, I am not sure anyone would know they were gluten free at all. Although, you do want to let people know they are nut-based of course. I promise, you will not be disappointed, my friends. In fact, I am eating one right now.
What you will need
- Sheet pan
- Mixer
Ingredients
- 1/2 cup butter
- 1/2 cup sugar (I have tossed in a bit more a few times because I LOVE SUGAR!)
- 3 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon xanthan gum
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips
Yields: 20 – 24 cookies depending on how big you like your balls.
Preheat oven to 375. Prepare cookie sheet with parchment paper or a Silpat.
In separate bowl, add all your dry ingredients. (Flour, baking soda, salt, xanthan gum)
Beat sugar and butter in mixer. Add vanilla extract. Add eggs. Beat lightly. Add the dry ingredients to the mixer. Beat that for a bit, just until blended. Add your chocolate chips.
You’re done!
Roll them in the palm of your hand and place them on your Silpat (or parchment paper). Smoosh them down a bit with your hands (as shown); they don’t spread as much as regular chocolate chip cookies, so you can keep them relatively close together.
Bake for 12 minutes or until golden brown. Let them cool on a wire rack. Cookies will be moist and gooey! I would wait a few minutes before digging in.
They are seriously awesome.
Variations
It’s hard to give variations as this recipe was sort of formed out of a few variations. And I feel it’s pretty damn solid. I will say, that I did use brown sugar a few times in my process and was happy with that as well.
Anyway, these cookies rule. I bought a batch of 20 to a party and they were gone within minutes.
Oops! I wanted to mention something about storing these babies. If you store them in an airtight container, they will become rather moist, but not in that fresh out of the oven way. Not sure I am making myself clear.
I like to store these NOT airtight, but instead maybe in a pastry box or wrapped in parchment paper. Hell, I bet a brown paper bag would work. If you don’t have pets, you can leave them out. :]
Also: Don’t let xanthan gum freak you out. They have it at most decent grocery stores. Bobs Red Mill sells some. You MIGHT be able to leave it out entirely.
If we ever needed/wanted to go gluten-free, my husband would miss cookies the most, so these are great. But, can you tell they are made with almond flour? I can’t do nuts, and I hate the taste/smell of almonds. Do you have any suggestions for a substitute, or do I just not get to eat these cookies?
They don’t taste of almond flour to me. But they may to someone who hates almonds. I was shocked at how little I could tell the difference, frankly.
But, I might try a mixture of two gluten free flours. I might try Bob’s gluten free and maybe some bean flour substitute or perhaps soy? I can give it a go I you’d like and report back. I’ve done biscuits using gluten free flour and they are great.
I am planning on putting the biscuit recipe up in a few days. So, you can see how that’s done and maybe adjust the cookies based on that recipe. OR, I will post another cookie recipe, that’s also gluten free (I have a few) that uses something other than almond flour.
Totally unrelated to gluten free cookies, but can I just say that I think you’re lovely? Is that creepy? Maybe. I’ve read your blog for quite some time, and I find your honesty incredibly beautiful. Growing and learning and daring and trial and error and sometimes being plain old fucking pissed off. I just think it’s lovely is all. That’s it.