Chocolate Chip Cookies

chocolate chips cookies | roxanashomebaking.com
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.
chocolate chips cookies | roxanashomebaking.com
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.

*Baker’s notes
  • 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 | roxanashomebaking.com

Chocolate Chips Cookies

Chocolate Chips Cookies

Ingredients

  • 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

Instructions

  1. In a mixing bowl add the butter and sugar. On low speed cream together until light and fluffy, 3-5 minutes.
  2. Add the applesauce and vanilla extract.
  3. In a separate bowl sift together the rice flour, cornmeal, baking powder and salt.
  4. Slowly add them to the butter mixture.
  5. Using a spatula or a wooden spoon fold in the carob chips.
  6. 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.
  7. There should be 16 balls.
  8. With the back of a spoon press gently onto each ball to slightly flatten them.
  9. Put the baking sheet in the freezer while the oven is heated to 375F.
  10. 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.
  11. Leave to cool on baking sheet. They are very fragile so handle with care while still warm.
  12. When cool completely store in airtight container for a couple of days or wrap in plastic bags and store in the fridge or freezer.

Notes

*veganized from Cookie and Biscuit

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Enjoy!
Sending love your way,
Roxana

Comments

  1. Parsley Sage says

    Brilliant! I'm always amazed by people that can make their favorite treats in creative ways to meet dietary restrictions. These look super yummy :)

  2. Jen at The Three Little Piglets says

    These look delicious! I just bought some gluten free cookies when I was having someone over who can't eat gluten. They were awful though! Definitely need to learn a little more about gluten free cooking so I can spare her those again!

  3. Emily says

    Rice flour is one that I have not had much experience working with. These cookies look great. I love how plump they are.

  4. Roxana GreenGirl says

    @Angie's Recipes – Hi Angie, I have never used brown rice flour so I don't know if it can be used or not. If you use it, let me know how it turns out. Thanks!

  5. freeeatsfood.com says

    As someone who can't eat gluten due to celiac disease, I'm always touched by good friends who go out of their way to make a treat I can eat. You rock! Love those chubby little cookies too. :)

  6. Radhika says

    Such cute fat ones. I love them. I have never challenged myself to go gluten free but seriously using rice flour in a cookie is very new to me. Your friend is so lucky to have you.

  7. Wendy Irene says

    These look wonderful Roxana! Chocolate chip cookies are my favorite and I am always looking to make more :) Can't wait!

  8. Junia says

    they totally do not look gluten free at all! i love how puffy and soft these cookies look! great job making them vegan and gf :). bookmarked!

  9. Dionne Baldwin says

    Your photos are INCREDIBLE, especially the ones of the carob chips!

    I love the challenge of following dietary needs and preferences too. Besides, it gives our friends more choice options. :) Thank you for sharing this. I am making these today since I happen to have all of these things! :)

  10. Pacheco Patty says

    Lovely cookies and beautiful photos. Your healthy take on chocolate chip cookies look like a perfect choice for a little something sweet with a cup of afternoon tea! Hope you're staying warm, is it still snowing?

  11. Ruth Reynoso-Sance says

    They look delicious! You went all out, gluten free and vegan! not an easy task. Would love to try them :)

  12. Jean (Lemons and Anchovies) says

    These look wonderful, Roxana. I would happily enjoy these cookies. You're so sweet to always consider your friends' dietary needs when making your treats. :)

  13. Kristen says

    You are so sweet to do all of that research to make a cookie appropriate for your friend. And what great cookies they are! They do look like they would melt in your mouth.

  14. Tanantha says

    Oh your friend would want to meet more often because she could get cookies from you hehe. I just noticed that you changed your blog name. Oops! I still refer you to A little bit of everything as in my last post when I mentioned you. Sorry!

  15. Veronica Gantley says

    Oh Roxana, those chocolate chip cookies look wonderful. You are such a nice friend to make these for every one. Thanks for sharing the recipe with us also.

  16. Becky says

    Your friend should be be so proud of you making dairy free, gluten free, and egg free cookies just for her. They looks so good, and I'm sure that she appreciated all of her effort.

  17. Becky says

    Your friend should be be so proud of you making dairy free, gluten free, and egg free cookies just for her. They looks so good, and I'm sure that she appreciated all of her effort.

  18. Amy says

    Lovin' these allergy free cookies Roxana! They sound delicious! It is wonderful that you have successfully made gluten and dairy free while keeping the yum factor :)!

  19. Tina says

    Creating baked goods under dietary restrictions does help get you out of your comfort zone. In this case, your stepping out did yield an awesome cookie! I am sure that Tabitha was quite delighted with these. Stunning pictures.

  20. Lisa @ Tarte du Jour says

    These look heavenly! I'm so impressed that such a yummy cookie is healthy too! The gluten free folks will especially adore these!

  21. Anne@FromMySweetHeart says

    Roxana…I love baking with cornmeal. It really does favorably change the taste and texture of what you are baking! I can just imagine how these melted in your mouth! Your photography is always amazing! : )

  22. Shulie says

    Hey Roxana, your kid must love you. I have been a bad mommy throughout the years. I have no clue why chocolate chip cookies was never part of my repertoire, but I can make up for it, can;t I?! :)

  23. Elisabeth says

    Your carob chip cookies are amazing…love the photos, as well, Roxana!
    Carob is so much healthier than the chocolate, and probably less calories, as well. Perfect vegan cookies that I'm sure Lora will want to bake, since she's been baking a lot of vegan desserts lately…as for me, I have to be cautious with desserts now!
    Hugs,

  24. EA-The Spicy RD says

    Love your photos here-these cookies look fun to eat! My go-to gluten free flour blend is 2 parts sorghum and/or brown rice flour plus 1/3 tapioca flour and potato starch (50 % each). Your friend is very lucky :-)

  25. Richa says

    i am totally digging how pretty these cookies look.. the cornmeal gives a nice color which balances so well with the chocolate.. and they are so allergy friendly! gorgeous clicks!

  26. Magic of Spice says

    Gluten free, dairy free and egg-less…wow you are a genius! These do look fantastic and so sweet of you, I bet your friend was impressed…
    I know I am :)

  27. Ananda Rajashekar says

    Oh those look just gorgeous and i can never say no to them, and i'm finally here Roxana hope to be regular form now on :) Belated happy new year to you!

  28. Nami | Just One Cookbook says

    You are such a sweet friend bringing cookies that she can eat. These cookies look delicious and you take great pictures of cookies!

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