For some reason every time I have a lot of writing to do for school I find it utterly imperative that I go and bake something. Like, right that minute. I have absolutely no idea why. In fact, even now, when I should be doing some mandatory reading, I am here, typing up this blog post instead. Strange.
Anyway, about 9:42 yesterday morning, when I was supposed to be writing an essay, I found myself scouring my cabinets for flours. I keep a random supply of gluten-free baking essentials in my kitchen, but it’s been awhile since they’ve been replenished. I was a wee bit short of the necessary flours to create Isa and Terry’s suggested gluten-free flour blend from VCIYCJ, so I winged it and hoped for the best.
My only complaint about these cookies is that they could have been just a tad sweeter, but that was my fault as I refrained from using as much sugar as I probably should have. Otherwise, they were damn tasty!
In my never ending battle to make desserts healthy, I am always looking for a way to sub out some of the necessary butter or oil that undoubtedly accompanies baked goods. While bananas and applesauce are good subs for cakes and waffles, they make cookies, well, kind of suck. If you wanted something light and fluffy you’d make angel food cake – not a cookie. So I’ve now come to the conclusion that, if you want to make your cookie healthier, you just have to leave out some of the oil. So I did. I usually add some soy milk or water just to ensure there’s enough wet ingredients to handle the dry, but today I whisked some ground flaxseed together with some hot water because I was wary of my cookies crumbling apart before reaching my mouth (GF stuff doesn’t always stay together very well without xanthan gum).
I’m sure the missing oil accounts for a little bit of taste deficiency, but not enough to notice really. I think the best part about these cookies was the texture. They were slightly chewy on the onset but had a satisfying crunchiness to them in the end. And the best part is I only used two tablespoons of oil (for 17 cookies or something like that)! The picture doesn’t honestly convey the texture of these cookies so you’ll just have to trust me, or go make your own.
So, here’s the scoop:
Flour mixture (based off VCIYCJ):
- 1/3 C quinoa flour
- ¼ C almond meal
- 1/3 C brown rice flour
- 3 T potato starch
- 1 T ground flaxseed
- 1 T white rice flour (added at the end because it appeared too moist)
Recipe (adapted from Novel Eats):
- 1/3 C brown sugar
- ¼ C agave or honey
- 1½ t vanilla
- ½ t molasses
- 2 t ground flaxseed pre-whisked with 2 T hot water
- 2 T canola oil
- 1 t baking powder
- ½ t baking soda
- ¼ t salt
- 1 C flour (or GF flour mixture above)
- ¼ C chocolate chips
- ¼ C white chocolate chips*
- Preheat the ole oven to 350.
- Line a couple cookie sheets with a Silpat mat or baking parchment.
- Whisk together brown sugar through the canola oil.
- Mix together baking powder through flour and then add to wet ingredients.
- Mix until everything is incorporated.
- Fold in chocolate and white chocolate chips.
- Spoon out little dollops of dough onto prepared cookie sheets an inch or so apart (a wet spoon helps here).
- Bake for 12 – 15 minutes.
- Remove from oven.
- Let cool.
*Note: I’m not entirely sure the white chocolate chips were gluten-free, so be sure to check before buying and baking.
P.S. These are best just a few minutes out of the oven. If you’re eating them the next day, toss them in the toaster oven for a bit to get them warm and slightly crunchy again.