Tuesday, December 17, 2013

chocolate chunk cookies.

attempting to find the perfect go-to dairy free and gluten free chocolate chip cookie has become quite a daunting task. right now - hate to say it, but betty crocker's store bought mix is in the lead (however, they tend to be a little dry) at our house. here is a peak at our first homemade attempt - thanks to the lovely love & lemons blog.
ingredients: 1 cup gf flour blend (i used bob's red mill), 1/4 tsp. salt, 1/4 tsp. baking soda, 1/4 cup sugar, 1/4 cup brown sugar, 1/4 cup coconut oil (softened, but not melted), 1/4 cup almond milk, 1 tsp. vanilla, 1 egg (slightly beaten), 3/4 cup df chocolate chunks, 1/2 cup gf rolled oats.
directions: whisk together dry ingredients in a large bowl. add all other ingredients to the bowl in the order listed above. mix together thoroughly with a large spatula until combined. scoop dough out by the tablespoon and place on a silpat-lined baking sheet. bake at 350 for 10 minutes. for thicker cookies, refrigerate the dough for a few hours before baking.

the changes i made to the recipe were only done because i was too lazy to get dressed and go to the store in the freezing cold weather. i plan to try using the coconut flour next time. these cookies were the perfect consistency. they reminded me of my old gluten and dairy packed favorites! they were also so simple to bake; ready in under 20 minutes. unfortunately like most gf and df cookies, the dough was still grainy and had such a beany taste. we have yet to find a good tasting cookie dough! the horror, i know. hope you enjoy!

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