I love all my friends.
I love my friends with different diets.
I love when we get together and I have to challenge myself in making a treat that we all can enjoy.
My friend Tabitha has a mild gluten intolerance. To top that she’s having a sensibility to the fava bean flour found in Bob’s Red Mill All Purpose Gluten free flour.
Few days ago we decided to meet for a quick chat while kids play at the park.
I wanted to make something but had no idea what. I have little knowledge about gluten-free baking. Time was short to try to reach to my friend Carolyn who’s been there every time I had a question I didn’t know the answer to.
Thumbing through my special diet cookies and biscuit cookbook I saw a chocolate chip cookie recipe that only called from rice flour and cornmeal. Bingo!
Chocolate chip cookies were our treat for the day.
I love how these cookies turned out. They are far from being the chewy soft chocolate chip cookies we’re used to. They are soft, they literally melt in your mouth. The only chewiness, if I can say so, is found in the carob chips which melt different versus chocolate chips.
These cookies are not also just gluten-free, but I played around with the rest of the ingredients to make them dairy and egg free as well.
- If you have no health problems eating eggs, you can substitute the applesauce with 1 egg lightly beaten.
- Dairy butter can be used instead of vegan butter.
- Chocolate chips is a good substitution to the carob chips.
- I’m considering trying next time adding more rice flour than corn meal (1 cup rice flour to 1/2 cup cornmeal), is just a thought at this point.
- I think cornmeal can be substituted with almond flour for a nutty flavor, but it’s just an opinion, haven’t tried it yet.
Chocolate Chips Cookies
- 6 Tbsp Earth balance vegan butter small diced
- 1/2 cup confectioners' sugar
- 1/4 cup applesauce
- few drops vanilla extract
- 3/4 cup (120 grams) rice flour
- 3/4 cup (90 grams) fine cornmeal
- 1 tsp gluten free baking powder
- pinch of salt
- 1/2 cup carob chips
- In a mixing bowl add the butter and sugar. On low speed cream together until light and fluffy, 3-5 minutes.
- Add the applesauce and vanilla extract.
- In a separate bowl sift together the rice flour, cornmeal, baking powder and salt.
- Slowly add them to the butter mixture.
- Using a spatula or a wooden spoon fold in the carob chips.
- With floured hands (i used rice flour), take small pieces of dough, shape them in a ball and place on a cookie baking sheet covered with silpat or parchment paper.
- There should be 16 balls.
- With the back of a spoon press gently onto each ball to slightly flatten them.
- Put the baking sheet in the freezer while the oven is heated to 375F.
- When the oven reaches the desired temperature, take the baking sheet out of the freezer and bake the cookies for 13-15 minutes until golden and lightly cracked.
- Leave to cool on baking sheet. They are very fragile so handle with care while still warm.
- When cool completely store in airtight container for a couple of days or wrap in plastic bags and store in the fridge or freezer.
*veganized from Cookie and Biscuit
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