I was given the task of creating a flour free, nut free, and egg free chocolate chip cookie. I've said this before, but I usually avoid substitutions as there are chemical properties in wheat and eggs that are close to impossible to replicate. BUT when your closest friend asks you very nicely to do something...you do it.
I don't have experience playing around with recipes that exclude these ingredients and, to be honest, I didn't have the desire to spend hours upon hours in the kitchen trying to figure it out. So I did what any not-too-proud baker would do: I turned to Bob's Red Mill gluten free flour....and the recipe printed on the back of the bag.
I have testimony from five different people (including my husband) that these cookies are good. Surprisingly good. Surprisingly hearty and nutty and chocolate-y and cookie-y.
I have now baked these four different times and here are a few things that I have learned:
Bake the cookies right away; the dough does not get better over time as oil starts to seep out.
Use good chocolate. Come on. The chocolate must always be good.
And last but not least, sprinkle them with salt, it makes everything better.
Chocolate Chip Cookies (gluten free, nut free, dairy free, egg free)
from Bob's Red Mill
1 1/2 cups gluten free oat flour
1 cup Bob's Red Mill Gluten Free Baking Flour
1 cup sugar
1/4 cup flaxseed meal
1/4 cup arrowroot starch
1 1/2 tsp xantham gum
1 tsp baking soda
1 tsp salt
3/4 cup + 2 tbsp melted coconut oil or canola oil
6 tbsp unsweetened apple sauce
2 tbsp vanilla extract
1 cup dark chocolate chips (use dairy free if need to fully avoid dairy)
Maldon flaked sea salt
Make the cookies: Preheat the oven to 325°. In a medium bowl, whisk together the flours, sugar, flaxseed meal, arrowroot starch, xantham gum, baking soda and salt. Add the oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms. Stir in chocolate chips.
Using a size 20 scoop, scoop dough onto a parchment or silpat lined baking sheet. Sprinkle with a bit of sea salt and bake for 14-16 minutes depending on desired consistency.
