Yum. I haven’t even baked them yet and I already can’t resist them. I am not a raw cookie dough eater by nature, but, well, it has been awhile since I have had a delicious choc chip cookie. I did make some with oats several months ago and used ground up McCann’s steel cut oats in place of normal flour for the Nestle Tollhouse recipe. Grinding the flour yourself makes the flour fluffier, so you have to compensate by adding a bit more, which I did not. But that didn’t stop me from eating flat cookies. They were very tasty. I can only eat so many cookies in a setting and really don’t like cookies when they are more than 24 hours old (I know..so picky) so I just made enough for us to eat that evening and a couple for breakfast (why not? It has eggs in it.) and then made logs using parchment paper and tightly wrapped each log in plastic wrap, then in foil and then into a large freezer zip bag and wrote the baking directions right on the bag (I thought that part was rather genius of me and helpful in case I die and someone wants to know what that is in the freezer). I must have been close to an overnight or road trip as I tend to think that way before traveling.
For the recipe below, I followed it exactly except for two things – omitting the nuts and I used unsweetened, shredded coconut from the local Indian store as I thought it looked sweet enough. Plus, it is affordable there. Actually sweetened coconut from the regular store may be as affordable, I just never use it. I like my coconut to be flexible so that I can use it for my coconut shrimp batter that I have not yet fully invented. But when I do create it, I will serve it with my mango salsa, which is also fabulous on grilled fish. It has been awhile, so I will try to make that one soon and post a few photos.
Does anyone have a source for bulk brown rice flour? My Asian market doesn’t carry it and I don’t think my coffee grinder will get it fine enough before it dies trying to grind 3 cups worth.
From Mrs. GF ‘s site the other day
Chewy Crisp Gluten-Free Chocolate Chip Cookies
1 1/2 cups butter, softened
1 1/2 cups granulated sugar
3/4 cup packed brown sugar
1 Tbsp vanilla
3 cups brown rice flour
1 cup potato starch
1/2 cup tapioca starch
1 1/2 tsp baking soda
1 tsp xantham gum
3/4 tsp salt
2 cups semisweet chocolate chips
1 1/2 cup chopped walnuts or pecans
3/4 cup shredded sweetened coconut
Spray pan with non-stick spray, or use parchment paper. Preheat oven to 350.
In large bowl, beat butter with granulated and brown sugar until fluffy; beat in eggs and vanilla. In separate bowl, whisk together flour, potato and tapioca starches, baking soda, xantham gum and salt; stir in chocolate chips, pecans and coconut. Pour over butter mixture, stir to combine.
Drop by 1 Tbsp, about 2 inches apart onto prepared pans. Bake about 12 minutes. Transfer to racks; let cool or not!
This batch made 4 logs that I put in the freezer and I baked a dozen (in addition to the logs) last night. My boyfriend can’t stop eating them and decided that they would be just fine for lunch. I am not sure I have seen him eat a GF baked good so whole heartedly. They are good and I like the coconut texture and taste. I think they might be too sweet if you use sweetened coconut. I can definitely live with these cookies the rest of my life!
Between you and me, I would add at least one more cup of chocolate chips as there is a lot of dough and doesn’t everyone want a chip in every bite? If you are going to eat a cookie, you may as well indulge.