I know what you're thinking - what is this recipe for cookies doing on a healthy food / bento blog?
Now that school is out for my 2 boys, I have a little more of a relaxed schedule for the summer. I'm only going to pack lunches on Monday through Thursday. I thought I'd add something new for a change - on Fridays I think I'll post one of my favorite gluten-free recipes. I've been cooking gluten-free for 8 years now, and I've created a lot of recipes over the years, so this blog seems like a good place to share them.
I'm opening the vault for this one - my family's all time favorite chocolate chip cookie recipe!
I have worked on perfecting this one for many years. I used to make these with bean flour, and they were very good... if they were cooked thoroughly! Undercooked bean flour dough is bitter and nasty! And we all missed tasting the raw cookie dough. When I changed the bean flour to a combo of coconut flour, millet, and a brown rice blend, I knew I was on to something! Coconut flour is pretty much magic! And you can eat it raw :D
This recipe has also gone through several evolutions of me trying to make them healthy. I had some success with that, but I finally decided that a few buttery, sugary, chocolatey cookies have a place in a healthy diet every once in a while : )
So here you go -
Kristie's Gluten Free Tollhouse-style Chocolate Chip Cookies
1/2 cup butter
1/2 cup oil ( I use canola oil)
1 cup brown sugar
1 cup white sugar ( I use evaporated cane juice)
1 and 1/2 tsp. vanilla
2 large eggs
1 and 1/2 cups brown rice blend flour* ( see note at end of recipe)
3/4 cup coconut flour
3/4 cup millet flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp baking powder
1 tsp. xanthan gum
about 8 to 10 ounces semi sweet chocolate chips ( I used mini chips this time, but normally I use regular size)
Cream butter, oil, sugars, vanilla, and eggs. Add flours, salt, soda, xanthan, and baking powder. Mix well ( I use a stand mixer for this). Stir in the chocolate chips.
Heat the oven to 350 degrees. Scoop out the dough with a spoon or a cookie scoop. I love my cookie scoop! I bought it at a restaurant supply store:
Bake these for roughly 7 minutes - the time will vary according your altitude and oven, even what type of cookie sheets you use. You can tell if they're done by how they look - they should be a little gooey in the center... touch them right in the center - if they feel soft, but no dough clings to your finger, then they should be ready.
When in doubt, take them out! They will set up a little and become firm as they cool.
Here are some right out of the oven - you can see that they're gooey right in the center, but starting to brown.
If you like crispy, Chips Ahoy type cookies, just let them cook a little longer until firm in the center.
If your family doesn't love these chewy, melty bits of heaven, then I'll refund all your money : )
Now, a note about flours:
* Brown Rice Flour Blend - I mix this myself, and I have a grain grinder that I only grind gluten free grains in. I grind my own brown rice into flour and mix it with potato starch and tapioca starch. The ratio is 3 parts brown rice flour to 1 part tapioca starch, and 1 part potato starch. ( for example - 3 cups brown rice, 1 cup tapioca, 1 cup potato ) I mix a very large batch since I use it for so many things - 12 cups brown rice flour, 4 cups tapioca starch, 4 cups potato starch. BTW, be sure to get potato starch, not potato flour - potato flour is too dense and will not work for this recipe.
If you can't eat gluten and are missing hot chocolate chip cookies, I hope you give these a try. Please let me know what you think of them!