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 as 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. These gluten-free chocolate chip cookies were one I was especially pleased with. These didn’t flatten out like I thought they might, but I really enjoyed the thicker texture of these gluten-free cookies. They’re not too dense, nicely chewy, and moist, and, of course, filled with walnuts and chocolate.
Tips for baking gluten-free chocolate chip cookies
In these cookies, I use part gluten-free flour blend and part coconut flour, which I’ve been experimenting with since it’s so healthy. It has tons of fiber, but be careful – it can make your baked goods very dry if you use too much and if you over-bake.
I’m by no means an expert on gluten-free baking, but I’ve learned 2 things so far:
- Add lots of nuts and chocolate. That’s not the area to skimp.
- Different flour blends work differently. I’ve started liking Bob’s Red Mill gluten-free blend lately because I find it the most similar to all-purpose flour. In addition, it doesn’t have dairy in it like some other blends do.
- With many flour blends, the raw dough tastes terrible. (Maybe the saddest part.) Fortunately, the dough’s funky taste goes away once it’s 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. I’d recommend an oat/almond flour combination.
- ¾ cup gluten free all purpose flour blend (such as Bob's Red Mill)
- ¼ cup coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup raw cane sugar or white sugar
- ¼ cup packed brown sugar
- ¼ cup coconut oil
- ¼ cup non-dairy milk (soy, almond, coconut)
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten*
- ½ - ¾ cup chocolate chips
- ½ cup (or more) coarsely chopped walnuts
- Preheat the oven to 350 degrees.
- In a medium bowl, sift together the flour blend and coconut flour and mix in the baking soda and salt. To the same bowl, add the cane sugar, brown sugar, coconut oil, milk, vanilla, and beaten egg. Using a wooden spoon or a hand mixer, mix ingredients together until well combined. Dough will be on the thick side. Stir in the 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: they will continue cooking as they cool. Let them sit on the pan for one or two minutes and move them to a wire rack to cool.
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.