I have never met a gluten-free cookie I liked. Don’t take this personally if you have ever tried to feed me a GFTHING, but I have just never tried anything that fit both of these criteria that I’ve enjoyed. Perhaps it was tasty, but it fell apart too easily for lack of binding. Or didn’t rise enough. Or was too dry. Sorry guys, but up until now, I have always been a little irritated when people assumed that veganism and celiac’s disease go hand in hand. Organic all purpose flour has always been so reliable to me, I’ve never really swayed.
So, what did I do to contradict myself this past week?! I wrote a recipe for vegan, gluten free chocolate chip cookies. I was thinking of not sharing it for awhile until I tweaked it a bit, then realized that these are probably as good as it is going to get for this recipe. I also have to say, that after doing my research, this really wasn’t all that hard to accomplish, and I’m wondering why I have never been fed a soft, chewy chocolate chip cookie in all of my days trying brandsthatshallnotbenamed at my favourite food co-ops and so forth.
Anyways, here we are:
3 tbsp ground flax seed
9 tbsp cold water
1 cup Earth Balance, softened
1 cup brown sugar
1/2 cup organic cane sugar
2 tsp vanilla extract
1.5 cup rice flour
1/3 cup potato starch
1/4 cup tapioca starch
2 tsp baking powder
1 tsp salt
2 cup vegan chocolate chips
1.5 tsp xanthum gum
Preheat oven to 375 degrees and line cookie sheet with parchment paper.
If not already ground, grind up flax seed. Then, mix together with egg replacer in food processor or blender until nice and thick and creamy and you can barely tell the flax was there at all.
Cream together Earth Balance, sugar, vanilla, then add egg replacer, all in large bowl.
In a medium sized bowl, sift together rice flour, potato starch, tapioca starch, baking powder, xantham gum, and salt. Then, slowly beat into the wet mixture. This dough should be soft, and not too sticky. If you find it too sticky to roll into cookies, add a small amount more of the flours. If too dry, add water by the tsp.
When dough is thoroughly mixed, fold in the chocolate chips.
Roll into balls, and gently press down onto cookie sheet. Bake for 10 minutes, or until golden! Makes 2 dozen.
Keep in mind that since I have really just converted my normal favourite cookie recipe to be gluten free, these cookies do not brown up quite as much as they usually do and may appear a little paler in color. If you start to see that the bottoms of these cookies are crispy and golden and it has been 10 minutes or more, you may consider taking them out of the oven, and letting them sit to cool for awhile to firm up.
Something really important to this recipe is the xanthum gum, as well as a real thick and creamy egg replacer to bind everything together. Don’t even try any of this replacing-butter-or-“eggs”-with-applesauce funny business, because it is honestly just not going to taste good. The only thing I would ever use in this recipe is Ener-G or flax seeds. You MAY consider using silken tofu as an egg replacer, but use at your own discretion and let me know, as I haven’t tried it yet!
This recipe was generally a pretty big success. My cookies turned out soft, chewy, and were amazing right out of the oven. I noticed a slight difference in texture but really liked it. Even Benson wanted to eat them all up.
What is your favourite baked good, or something you would like to see made without flour?! 🙂