I promised myself I would stay away from any sugars that weren't natural for this month, but I caved in. Truth is, I was really feeling a nice chocolate chip cookie today. I read something along the lines of if you are craving something than you shouldn't deny yourself whatever that is, to an extent, obviously.
I'm not sure if I was really craving one or if it was just an excuse for chocolate.
This recipe very closely resembles one from the Veganomicon, and that's because I was using it as a guide.
Gluten-, Soy- and Nut-Free Chocolate Chip Cookies
Adapted from Veganomicon.
2 scant cups certified gluten-free oat flour (or gluten-free oats ground into a flour to equal this amount)
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup dark brown sugar
Scant 1/2 cup organic, raw sugar
1/3 cup canola oil
1 GF egg replacer (like PaneRiso brand)
1/4 cup rice milk
1 tsp. vanilla extract
2/3-3/4 cup allergy-friendly chocolate chips (such as EnjoyLife brand)
Preheat oven to 375 degrees. Line two cookie sheets with parchment; set aside.
Combine oat flour, baking soda and salt in a bowl; set aside.
In another bowl, whisk together prepared egg replacer, sugars, oil, milk and vanilla until emulsified.
Stir dry ingredients into wet ingredients just until mixed. Gently fold in chocolate chips.
Drop tablespoon-fuls of batter onto prepared cookie sheets and bake 10-12 minutes. Remove from oven and allow cookies to cool on sheets 5-6 minutes before transferring onto wire rack to finish cooling. Or just eat them warm. Whatever.
Yield: 22 cookies
haha! A little leniency never hurts.
ReplyDeleteThese look so killer, Alicia! And they're gluten-free too? YES.
I always try to replace the sugar with agave in other people's recipes, but then I forget that I have to adjust the liquid in it and everything just turns to crap after that. I hardly ever have sugar in my kitchen though, that's why. I did buy it for christmas baking but I used it all up. I should buy some just so I can make these.
Maybe we should try making some raw chocolate chip cookies in our dehydrators! That'd be awesome.
True! I will remember that, haha.
ReplyDeleteHmm I think you could probably get away with using agave in these by leaving out the milk? And if you need a little to form the dough then just add a little milk.. I don't know. But you're smart and I'm sure you would figure out a way.
YES! I like that idea, I do. Gotta put those wonderful machines to work, and it might as well be for producing a little treat.
I will try leaving out the milk then and see if they turn out. I haven't eaten oats in a while, though. I think I ate gluten contaminated oats last time I had them and I got rashes on my face. Traumatized me! :)
ReplyDeleteOh hayy, I made raw chocolate chip cookies today!
You better get your butt working on some too! (If you haven't already. That's okay if you don't though. I'm not good at being bossy).
I made my own chocolate chunks for them and everything. I'll have to wait until the end of the week before I post the recipe because I have to use up my roll of film though.
And guess what!? IT SNOWED TODAY. About an inch. But that's good enough for me!
Ack! Sorry to hear about that experience.
ReplyDeleteYou are so fast! Jeez you even made your own chocolate chips. Aren't you fancy, haha. Can't wait to see them!
I actually just attempted some yesterday, and they kinda worked. Only they weren't chocolate chip. It started out that way but you know, then I saw the cacao powder on the counter...
Woo! We just got another helping of snow. More than an inch. I will send you ours. Bah humbug I'm done with snow for the season.