I’ll be honest, most things I bake don’t make it to the blog. For starters, I don’t bake very often. Our household (not including the dogs), is just 2 of us. And if 12 cookies are made one day, 12 cookies will be gone the next day.
When I do bake, I’d call it experimental more than anything else. I can’t bring myself to follow a recipe all the way through without changing at least a few things… sometimes an attempt to healthify things… other times, I’m just too lazy to go out and get the exact ingredients. You know how I like to work with what I’ve got.
But every now and then one of my “trial by error” baking projects works out. This one I was especially pleased with. These didn’t really flatten out like I thought they might, but I really enjoyed the thicker texture of these cookies. Not too dense, nicely chewy and moist… and filled with walnuts and chocolate.
They’re partially made with coconut flour, which I’ve been experimenting since it’s so healthy. It has tons of fiber, but it can make your baked goods so so dry if you use too much (and also if you over-bake).
I’m by no means an expert on gluten free baking, but I’ve learned 2 things so far:
1. add lots of nuts and chocolate, that’s not the area to skimp.
2. maybe the saddest part – the raw dough (in blends w/ chickpea flour in them, at least) tastes terrible. I’ve started liking Bob’s Red Mill gluten free blend lately… I find it the most similar to all-purpose flour (and it doesn’t have dairy in it like some other blends do). That funky taste goes away once they’re baked, but if you’re having one of those days where you need to consume a bowl of dough, you need to use another kind of flour. (oat or almond (or both) perhaps…).
adapted from this Martha Stewart Whole living recipe which was posted by Jennifer, of the blog Cinnamon Quill, a blog I really enjoyed reading. Ironically, her recipe is for flat cookies, so if you want flat cookies, make hers. I tend to not keep all of those gluten free ingredients on hand so I used the flours I had already in my kitchen.
makes about 18 small-ish cookies
3/4 cup gluten free all purpose flour blend (such as bob’s red mill)
1/4 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup raw cane sugar or white sugar
1/4 cup packed brown sugar
1/4 cup coconut oil
1/4 cup non-dairy milk (soy, almond, coconut)
1 teaspoon vanilla extract
1 egg, lightly beaten (you can sub the egg out for flax or chia if you’re vegan, but I didn’t try it that way so I’m unsure of the results)
1/2-3/4 cup chocolate chips
1/2 cup (or more) coarsely chopped walnuts
Preheat oven to 350 degrees.
In a medium bowl, sift together flours and mix in baking soda and salt. To the same bowl add the cane sugar, brown sugar, coconut oil, milk, vanilla, and egg (helps if you beat your egg a little bit in another small bowl first). Using a wooden spoon or a hand mixer, mix ingredients together until well combined. Dough will be on the thick side. Stir in chocolate chips and walnuts.
Drop dough balls onto a cookie sheet lined with parchment paper. Bake for 8-10 minutes or until they’re slightly golden on top, but still very doughy inside. Take them out while they’re still pretty underdone in the middle because they will continue cooking as they cool. Let them sit for one or two minutes and move them to a wire rack to cool, and so they don’t continue to cook on the hot baking sheet.