Gluten-Free Dark Chocolate Chunk Cookies

Gluten-free chocolate chip cookies with chunks of dark chocolate.

My Ode to Cookies

Quick question. Which camp are you in? The You Can Never Have Too Many Cookie Recipes camp- or the Enough with All the Cookie Recipes contingent? You already know which faction I belong to. I don't even have to say it. In fact, I might even rename my culinary caucus. Something like, You Could Never In a Million Spectacular Carbon Infused Star Struck Years Have Too Many Cookie Recipes, Goddess Forbid.

Because a good cookie is no small thing.

A good cookie can make you smile, even after a long, achingly crappy day. A good cookie might even bring you a kiss. Or little arms of appreciation wrapped around your neck. A good cookie might make you a new friend. Or prove to the class that you're not a total, allergic freak living on weirdo food that you have to feel sorry for and throw bread balls at.

A good cookie can make you feel like you belong.

I used Boom Boom Choco bars to make big chocolate chunks.

Karina's Chocolate Chip Cookie Recipe with Dark Chocolate Chunks

After using Spectrum Organic Shortening^[1]- successfully- in my cookie recipes, I decided I wanted to experiment with light olive oil. Light olive oil is a tad easier for me to digest. But I knew from experience, that baking with oil and no eggs can lead to a greasy conclusion. There are multiple cookie failures in my pained and recent memory. So I turned to Alton Brown^[2] for a template.

His gluten-free chocolate chip cookie recipe^[3] contains butter, eggs, and milk; so I've done a vegan goddess makeover on the moo cow and egg ingredients. I also subbed his brown rice flour^[4] with my own preferred flours. So these babies are gluten, dairy, egg, soy and nut free. And the best news is, these fabulous chewy beauties are good enough to tempt even gluten-eaters.

And now you know why I continue to tweak.

Ingredients:

2 3-oz vegan dark chocolate bars, cut up into chunks; set aside

In a bowl, whisk to combine and set aside:

1 cup sorghum flour

1/2 cup GF millet flour

1/2 cup GF buckwheat flour

1/4 cup tapioca starch or potato starch (not potato flour!)

1 tablespoon arrowroot starch

1 teaspoon xanthan gum

1 teaspoon sea salt

1 teaspoon baking soda

In a separate large mixing bowl, beat till smooth:

1 1/4 cup organic light brown sugar

1/4 cup organic white cane sugar

3/4 cup light olive oil

Add:

1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water till frothy

2 tablespoons warm water

1 tablespoon bourbon vanilla extract

Instructions:

Beat until creamy.

Add the dry ingredients a little at a time and beat the batter for two minutes.

Add in the dark chocolate bar chunks; stir by hand to combine. Cover and chill the dough for one hour.

Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

Form the dough into 18-20 balls. Place on the lined baking sheet and press down lightly- not too flat or the cookies will spread too thin.

Bake approximately 14 minutes. The cookies will look golden- but still feel soft to the touch. They crisp as they cool.

Cool cookies on a wire rack.

Wrap in foil and freeze in freezer bags for future g-free treats.

Makes 18 to 20 cookies.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day. 

References

1. ^{^} Spectrum Organic Shortening (www.amazon.com)
2. ^{^} Alton Brown (www.amazon.com)
3. ^{^} gluten-free chocolate chip cookie recipe (www.foodnetwork.com)
4. ^{^} brown rice flour (www.amazon.com)

Source : http://glutenfreegoddess.blogspot.com/2009/07/dark-chocolate-chunk-cookies.html

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