Gluten-Free Chocolate Chip Cookies

Gluten-free Chocolate Chip Cookies

Seeing that this is my first food related post, you would expect that I'd be sharing a quinoa secret with you. Alas, I'm sorry to disappoint, but my gluten-free, dairy-free sweet-tooth got the better of me today and I just needed a little sugar pick-me-up.

So, what to do when a hurricane is threatening to strike, you're a tad bit worse for the wear due to Saturday night exploits, and you're craving sweets? Bake cookies of course!

Cookies are a personal thing. Some like thin, while others like thick. Some like chewy, while others like crisp. The list goes on and on. Now I've had my fair share of cookies and am fairly resolute when it comes to my grading criteria. It's all about the moist, chewy, chocolatey, gooeyness for me. So that's just what I set out to achieve. A delicious little morsel of chocolatey heaven that would bring some cheer to this dreary Sunday.

I have yet to dabble in the gluten-free cookie arena, but I was determined to tackle the task and see what I could whip up. I used the Gluten Free Goddess's Oatmeal Chocolate Chip Cookies recipe as my base and made some tweaks to get it right. I didn't have the oats to hold the batter together and found that with a little bit more millet flour (which I happily purchased from a local Gluten-Free Bakery) and a dash of Belgian waffle mix (also from a local provider), the cookies were a success.

The consistency was not ideal. They were more cakey than I usually like, but for my first try I am fairy satisfied with the end result.

Chocolate Chip Cookies

Like the Karina's recipe, I stuck with a sorghum, millet and tapioca flour blend which gave it a more whole-grainy texture, but the waffle mix I added at the end had some rice flour as well. The spices she adds to the dry ingredients gives the cookies a unique, but very tasty, flavoring. Also, since I'm only cooking for two, I halved all the measurements.

Preheat the oven to 350° F.

Whisk together the dry ingredients in a medium bowl.

• 1/2 cup sorhum flour
• 1/4 cup millet flour (I added more than her recipe called for)
• 1/4 cup tapioca flour
• 1/8 - 1/4 cup waffle mix
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 pinch of salt
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

In a large bowl, beat the wet ingredients until smooth.

• 1/4 cup melted Vegan Butter  (I use Earth Balance w/ Olive Oil)
• 3/4 cup brown sugar
• 1 egg

Beat in the dry ingredients to your creamy brown sugar mix until you get the thick dough-like consistency of cookies.

Mix in your favorite  non -dairy, semi-sweet chocolate chips (add as many as you like - remember cookies are all about how you like them!).

Spray a baking sheet with cooking spray and spoon your cookies onto the sheet. I got 9 large cookies out of this recipe.

Bake for about 11- 12 minutes, until the cookies are slightly browned on top and the edges are beginning to crisp.

Serve and enjoy with a glass of unsweetened almond milk.

Happy baking!