choc chipsAs discussed last time, baking has its challenges.  Baking gluten free takes that challenge and raises you by ten.  Gluten is the ‘glue that holds flour products together.’  It is elastic by nature and is present in all derivatives of wheat, such as bread and pasta.  To refresh, I am not gluten intolerant; I just feel better when I eat less of it.

After completing my Natural Chef program, I found that gluten-free requests were the most abundant with regards to therapeutic cooking.  To address the increasing demand for gluten-free recipes, I began to focus on baking which compared to traditional methods is the most difficult to duplicate. And since chocolate chip cookies are such a staple; I decided to master that one first.

The Ultimate Gluten Free Chocolate Cookie – Makes 20

You will notice I am consistent with my use of whole grain and nut flours, plus healthier sugar.  My ‘secret’ is orange zest – it makes any cookie come alive. It’s important to let all ingredients bind overnight, or up to 24 hours.

3/4 cup sorghum flour*
¼ cup almond flour (blanched is best)
½ tsp. xanthan gum
½ tsp. sea salt
½ tsp. baking soda
½ cup organic unsalted butter
½ cup Sucanat (or brown sugar)
1 pastured egg, room temperature
1 TB vanilla
2 tsp. orange zest
½-3/4 cup chocolate chips

Whisk dry ingredients together in medium mixing bowl.
Cream butter and sugar in separate bowl for about 2 minutes. Add egg and vanilla and stir until fully incorporated.
Gently fold in zest and chips.  Refrigerate.

Preheat oven to 350.
Prepare cookie sheet with Silpat or parchment paper.
Using a small ice cream scoop, place dough on sheets in 5 rows of 4.  They won’t spread. cookieballs

Bake at 350 for 12 minutes.

Note to all: don’t let gluten free scare you if you can handle wheat products.  My goal when creating this recipe (and all others I make) was: flavor and texture first, that just so happen to be good for you (or in this case, gluten free.)  I sampled many skeptics without revealing the GF factor; they gobbled ‘em up just as fast.


The Ultimate Chocolate Chip Cookie — 7 Comments

  1. These cookies look BEAUTIFUL! Most GF cookies I have seen look like unappealing lumps of flour and water. My family does not have to eat GF but that doesn’t prevent us from eating a good cookie when we see one!!! Thanks for this recipe.

  2. Just made these cookies. They taste amazing!!!!! MY GF daughter said the taste and texture were what she remembers a chocolate chip cookie to be in her pre-GF days. My cookies did spread quite a bit on the pan. Just cut them apart straight out of the oven and all was fine. Keep the great recipes coming.

  3. KJ – Thanks! I agree, the GF cookies I have seen (and tasted) thus far have been fairly disappointing. These went over big with everyone.

  4. Sheryl, I’m so glad you liked them (and your daughter, too!) Thanks for your support…I’ll keep at it:)

  5. This looks so good but I am allergic to almond hence no almond flour for me. What would be a good GF substitute? coconut flour or chia flour or AF brown rice flour? ow what would you suggest? Thanks! Oh, and would you recommend a dark chocolate chip that is gluten-free and tasty? I find Enjoy Life’s chips unedible

  6. Melinda – my suggestion would be to try brown rice flour, as it has a more grainy texture, closest to almond flour. Coconut flour is very dense and you might have to adjust the liquid; and I just haven’t worked with chia flour enough to say for sure (if you do use it, please let me know!) As with so many gluten-free combinations, it really is about trial and error.
    Chocolate chips in general are gluten free. My issue is organic, so I use Green and Black, or Sunspire.
    .-= Karen´s last blog ..Local Food Revolution =-.

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