This is seriously the perfect gluten-free cookie. By perfect I mean it only has one flour. I think I have talked before about how much I adore allergen friendly recipes that only have one flour. There really aren’t that many out there. Usually to make a gluten-free recipe turn out well you have to add starch and other flours. It just creates a better texture.
I love being able to gather my ingredients and only have one bag of flour on the counter. Instead of the two, three or four that gluten-free recipes usually call for.
Another reason these are the perfect gluten-free chocolate chip cookies is because my husband actually asks me to make these. He isn’t a fan of to many gluten free cookies so that is a huge complement.
Ready for a third reason these are perfect? They keep my boys quiet for a couple of minutes while they inhale them. 🙂 Cameron kept trying to steal these while I was taking pictures.
And the fourth and final reason these are perfect: they are low in refined sugar. There is some in this recipe but to make up the sweetness of what is missing we use powdered stevia extract. You don’t want those little stevia packets you put in coffee, they aren’t as strong as the pure extract. Here is a kind I recommend. P.S. my husband doesn’t even know I use less refined sugar and put stevia in these. 🙂
While these are possibly the best gluten-free cookies that I’ve made, they are also the worst. Because I want to eat them all. I seriously have to bag them and hide them in my husbands treat box as soon as they are cool, or I eat them all.
If you like cookie dough but you are worried about the raw egg in it, this is the perfect recipe for you. No eggs!
If you have nut allergies, are sensitive to coconut, or the thought of beans in your cookie doesn’t appeal to you (don’t knock it ’til you try it) this is just for you!
What do we use if we don’t have those things? We use millet flour. I like millet because it doesn’t have an overwhelming taste and it gives baked goods a nice texture. For the eggs, flax meal and water is a great substitute. Finally, instead of starches to bind the dough together, we are going to use xanthan gum. The rest of the ingredients aren’t much different than a gluten filled cookie.
The Perfect Gluten-free, Dairy-free Chocolate Chip Cookie
Yield: 12-15 cookies
1/2 cup palm shortening
1/2 cup sugar
1/4 tsp. powdered stevia extract
2 T. flaxmeal
6 T. water
2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. xanthan gum
1/2 tsp. baking soda dissolved in 1 T. hot water
1 1/2 cups millet flour
1/2 cup dairy-free chocolate chips
Cream palm shortening, sugar, stevia, flaxmeal, water, vanilla, salt and xanthan gum together. Scrape down the sides of the mixing bowl. Add baking soda that has been dissolved in water and flour. Mix until completely combined. Stir in chocolate chips.
Place pan heaping tablespoons onto cookie sheet. If you line the sheet with parchment paper there is easier clean up.
Bake at 350° for 8-10 minutes.
I pull my cookies out when the edges are done and the middle is still a little soft.
Cool on a rack then quickly bag them and hide them. But don’t forget to keep a couple, or five out for yourself.
What is your favorite kind(s) of cookie?
Would you eat a cookie with vegetables in it? (carrots or zucchini?)
Linked up in A Whole New Mom’s Allergy Free Wednesday.