Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, September 20, 2010

Gluten Free, Vegan Chocolate Chip Cookies

(The cookies above have amaranth flour in them, the cookies below have buckwheat flour in them.)

(Don't need to be egg free? See this recipe for chocolate chip cookies that are simply gluten and casein free.)

I've been playing with gluten free and vegan chocolate chip cookies for a little while now. Each time I make them, they turn out wonderful. I've used different flours such as amaranth or substituted my favorite cookie flour blend, but I like using buckwheat flour best. I prefer soft cookies and happily, these stay soft for days in the cookie jar (if they last that long). This recipe is adapted from Vegan Cookies Invade Your Cookie Jar. The most important thing to remember about these cookies it to stir the sugar and the canola oil for a full two minutes until the mixture resembles caramel - if you don't, your cookies will be oily and crumbly. But even with this full two minute step, these cookies are fast and easy to make, and they please just about everybody.

1/2 cup buckwheat or amaranth flour
1/2 cup rice flour
1/2 cup potato starch
1/2 cup tapioca starch
1 tbsp. flax seed meal
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum or 1 tsp. guar gum
1/4 tsp. baking powder

1/2 cup brown sugar
1/4 cup white sugar
2/3 cup canola oil
1/4 cup rice milk
2 tsp. vanilla extract

1 cup casein free, soy free chocolate chips

Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray, set aside.

Whisk the buckwheat flour through the baking powder, set aside.

Whisk together the sugar through the rice milk. Stir 2 minutes, or until the mixture resembles a smooth caramel. Stir in the vanilla. Add the dry ingredients and beat until smooth. Fold in the chocolate chips. You can refrigerate the cookie dough overnight at this point if you wish.

Drop the batter by teaspoonfuls 2 inches apart on the prepared baking sheet. Bake 10 - 12 minutes, or until the edges are golden brown. Remove from oven and let cool on the baking sheet for 1 minute. Then, remove the cookies to a wire rack to finish cooling. Repeat with remaining batter. Yield: 2 dozen cookies.

*To make bar cookies, try substituting the buckwheat, rice, tapioca and potato starch flours with 2 cups of Sorghum and Millet Flour Blend. Press dough into a greased 8x8 inch baking dish and bake about 15 minutes, or until golden brown and set in the center. Cool before cutting into bars.

4 comments:

Sophie said...

MMMMM,..Erin!!

Your gf chocolate chip cookies look like the real deal,..they look so appetizing!

I have made several of your tasty Gf recipes & they never fail me!! They rock!

Many greeti gs from a recently new gf foodie from Brussels, Belgium!

Erin said...

Thanks, Sophie! I'm glad the recipes are working for you! :)

Charisse said...

Hi Erin, I love your site! Thank you so much for sharing your kid friendly recipies. I am not a very good baker with regular flour, so it has been good to have you to follow along with. I was wondering, most of your recipies use Canola oil. Would I get a different result with vegetable oil? And this may be a dumb question, but is corn oil derived from a corn base? My girl is corn sensitive. Thanks Again,Charisse

Erin said...

Hi Charisse,
thanks for your comment. I use canola oil because it is cheaper than others and because I can't use soybean or corn oil. Some people who are corn sensitive cannot tolerate corn oil, while others can. I choose not to use it because I don't like taking chances, besides, there are other oils that are better for you, such as grapeseed and olive oils, plus nut oils if you can tolerate nuts.

As far as substituting canola oil, try coconut oil - it lends a fabulous coconut flavor to baked goods. It's a little expensive, but every so often it's really worth it. Grapeseed oil is also good, and you can use Light Olive Oil (as in light tasting, not low-fat). Regular olive oil is usually too strong for baking, but light would work just fine.

I hope that answers all of your questions!
thanks,
erin