Sunday, 19 January 2020

The Best Gluten + Dairy Free Chocolate Chip Cookies



 WOW.

What do you even say when your hiatuses are as long as mine? I AM WILDIN' I AM SORRY!


The past year has held so much action. Business things with The Perfect Bite - employment changes, heartache (yeah, again, I know - I know), loss, grief. You name it.

And sometimes I feel super self-helpy and I can wake up and cross things off of all of my 'lists' and feel like I am moving in the right direction - and other times I feel like that one time Andy from The Office went on that sail and forgot all the AHA moments he had on the boat after he came back.

Actually, I am mostly that version of Andy. 😢😃


In the winter around Christmas I was super looking forward to kicking up the business momentum - only to have major kitchen issues and have a complete shut down.

So my only outlet has been a bit of a rough patch WHICH IS WHY I AM SO EXCITED TO BE HERE WITH A NEW RECIPE FOR Y'ALL.


I am going to try and not talk as much.

How am I doing? TERRIBLE? Seems about on pace for 2020 let's do this. 




 Gluten free cookies always have this issue of being too soft, I feel.

Or hard as rock. Good for abs, bad for cookies.

These are nicely crisp around the edges and soft in the middle.

If you put them in a container they will soften over time though!

So if you want that crispy chewiness then freeze the scooped balls of dough and just bake as needed.

Baking hacks, y'alllllll.

I added toffee bits to these BUT they are not dairy free I do not believe. I keep everything in deli tubs marked with tape (as seen) in the bakery so ...I cannot remember the exact ingredients.

So in keeping with the whole dairy free thang just omity-omit those bad boys. Or don't. I assume you know your body better than I do?

Read on for the recipe 😋









The Best GF+DF Chocolate 

Chip Cookies

Yields 18 Large Bakery Style Cookies

Per Cookie (in an 18 cookie batch) 275 Calories / 32 G Carbs, 15 G Fat 4.3 G Protein 

Gluten Free, Dairy Free


Ingredients:


  • 1 3/4  cups gluten free all-purpose flour (225 grams)
  • 1/2 cup almond flour (40 grams)
  • 3/4 teaspoon cinnamon
  • 1 1/2 teaspoons baking soda 
  • 1/2 teaspoon coarse sea salt
  • 1 1/4 cup granulated sugar of choice (245 grams)
  • 1/2 cup coconut oil, melted (96 grams/mls)
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1/4 cup peanut butter (60 grams)
  • 1/4 cup coconut manna (60 grams)
  • 1/2 - 1 cup dark chocolate chips 

*Melted coconut oil will seize and harden when it comes into contact with cold -- to ensure better blending make sure all ingredients are at room temperature  

Directions:

  1. In a medium sized bowl sift all dry ingredients (except chocolate chips) and whisk together
  2. Add all wet ingredients on top - making sure they are room temperature
  3. Add wet mixture onto dry and once the flour has been incorporated add in the chocolate chips - feel free to add other fun mix-ins liked chopped nuts/fruit, etc at this point. Batter will be a bit greasy looking - do not fret! 
  4. Refrigerate dough overnight or until completely chilled before baking
  5. Preheat oven to 350F and prepare 2 baking sheets lined with parchment paper
  6. Make 18 dough balls of equal size and put onto baking sheet with plenty of room in between! I do not put more than 9 on a sheet - if desired sprinkle more coarse sea salt on top of cookies
  7. Bake for 13 - 17 minutes until the edges are golden brown - for best results cool cookies on a wire rack after baking

Keep cookies at room temperature in an airtight container for 1-2 days or freeze the dough balls to bake for another time!

Alternatively - these bake AWESOME in cake pans as giant cookies. Just adjust the baking time to 20-25 minutes until the edges are golden brown.







I feel like you can also use some earth balance/other butter substitute with good results but I haven't went that route. I would just melt and use the same measurement.


I have included the measures in grams because I genuinely think if you are passionate about baking whether as a hobby or a business owner a kitchen scale is the best way to ensure consistent results. The amazon basics scale is $15 CDN I believe it works AMAZING!

Mine fell really high up and broke and I just re-purchased the same one because I loved it so much.

Also feel free to use whatever chocolate chips you'd like. Swap the sweetener. Do whatever you wanna do baby boo just get it, know what I mean. JUST. GET. AFTER. IT.


If you really feel fancy place a chocolate coin on top of each cookie just after baking. It shouldn't completely melt but it melts enough to stick there and stay in place. Plus it stays kind of melty and awesome for a few hours afterward.




I mean that is the whole point of cookies - to consume immediately after. What kind of crazed psycho bakes cookies for the future? One who certainly will not find any cookies for the party because they will have been eaten right away, THAT IS WHO THE HECK WHO!






And as for me that about sums things, up! I have some big changes ahead and I am facing them head on, like the brave adult I am.

Did I say head on? Oh my gosh, that was a typo.

I meant head DEEP in a box of chocolates and bucket of chicken wings.

The keys are sticking. You know... from the grease. 

Love y'all and hopefully be back soon with more health-ified-ish recipes <3

XOXO 

3 comments:

  1. One day, I will try this.

    ReplyDelete

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