Matt wanted to make cinnamon rolls. This was what was decided on the weekend before last. I hadn’t perfected my “healthier” cinnamon roll recipe yet, and while I’ve bookmarked quite a few, I thought that perhaps Matt didn’t want to experiment with those. Instead, I made plans to make these from I Am Gluten Free (who is now Gluten-Free Diva), as I had made them before, early on in my gluten-free life, and they tasted very much like the original – light, fluffy, and deliciously cinnamon-y.
And then Matt changed his mind.
Normally we don’t do last-minute changes, particularly when things like live crabs were purchased. It’s just not that easy – someone still has to cook up perishible foods like that. But in this case, it was an easy switch. He wanted to make chocolate chip cookies instead. I thought, and realized I had all of the ingredients for some version of a chocolate chip cookie. But which recipe would I choose? I’m notorious for never making the same recipe more than once when it comes to baking – I love to experiment. I hadn’t yet perfected a relatively healthy, yet still chewy and delicious chocolate chip cookie. Elana’s recipe has been my favorite so far, but I was still on a quest. And while I love that cookie, it’s not exactly as familiar as a traditional gluten-y and sugary cookie. This time around, I wanted to allow Matt to make cookies like he was used to – the kind of cookies he loved.
So I scoured the internet a bit. It didn’t take long, because my favorite trustworthy TV “chef” had a solution – a gluten-free chewy cookie. That’s right, Alton Brown went gluten-free! (Okay, just for this recipe. Admit it though, I had you going for just a split second, right?) I made minor changes, making it also dairy-free, and we were on our way to making chocolate chip cookies.
To be straight, this is NOT a healthy cookie. Nope. Not at all. But was it chewy? Oh yes. Was it slightly soft in the center, with slightly crispy edges? Most definitely. Was it full of chocolatey goodness? Indeed.
I had to hide them from myself until the kids took them home, once I had my cookie. They were addictively good. Definitely a treat – not something I could keep around the house. But they also delighted the kids – so they were indeed a success!
Gluten-Free, Dairy-Free Chewy Chocolate Chip Cookies, adapted from Alton Brown
8 oz vegan butter, such as Earth Balance
11 oz brown rice flour (about 2 cups)
1 1/4 oz potato starch (about 1/4 cup)
1/2 oz tapioca flour (about 2 tablespoons)
1 t guar gum
1 t kosher salt
1 t baking soda
2 oz sugar (about 1/4 cup)
10 oz dark brown sugar (about 1 1/4 cups)
1 whole egg
1 egg yolk
2 T non-dairy milk (I used So Delicious unsweetened coconut beverage)
1 1/2 t vanilla extract
12 oz non-dairy semi-sweet chocolate chips
Preheat the oven to 375 degrees.
Melt the vegan butter in a small saucepan over medium heat. Once melted, pour into the bowl of a stand mixer fitted with the paddle attachment.
In a medium bowl, add the brown rice flour, the potato starch, the tapioca flour, guar gum, salt, and baking soda. Whisk together and set aside.
Add to the melted butter the sugar and brown sugar. Cream together on medium speed for 1 minute. Add the egg, egg yolk, milk, and vanilla extract and beat until well combined. Reduce speed to low and add the flour mixture gradually until well combined. Add in chocolate chips and stir.
Refrigerate dough for 1 hour.
Shape the dough into 2-ounce balls and place on parchment (or Silpat) lined baking sheets, no more than 6 to a sheet. Place oven racks on the upper and lower thirds of the oven, and place one baking sheet on each. Bake for 7 minutes, and then swap the baking sheets and bake for an additional 7 minutes. Remove from oven and allow to cool for a minute or two, then transfer to a wire rack to finish cooling. Makes about 2 dozen LARGE cookies.