I’ve been on a bit of a cookie kick lately. I think we’re all in search of the perfect cookie, right? And right now, this is the perfect cookie. It happens to be a gluten-free, dairy-free, and egg-free cookie.
I received two issues of Cooks Illustrated for Christmas (thanks to my Mom). I’d never read it before and wanted to test it out before going for a full on subscription. Well, I am hooked.
I’ve already learned so much from just two issues! Each article is FULL of tidbits and techniques. I love it. It doesn’t matter if the article is called The Perfect Roast (I don’t eat meat); there are still one or two things for me to learn about cooking or baking in every article.
One of the issues I received had an article inside called “Secrets to Perfect Cookies”. Naturally I got some great tips about cookies – I’m a self-taught, grandmother-taught, mother-taught baker who did NOT enjoy science class. So I have a lot to learn about the science behind baking. And did you know that Cooks Illustrated has a Food Science Editor? So cool (I am such a foodie geek).
Here are some tips I used for my Oatmeal Chocolate Chip Cookie recipe:
1. Preheating your oven is important, don’t stick your cookies in early. It’s important to expose cookies to a sudden blast of heat.
2. Don’t just drop your cookies on the sheet. Roll them in your hands first so you have uniformly shaped cookies.
3. Store cookies with a piece of gluten-free bread to maintain their chewy texture.
I know, these tips are nothing new but it’s good to be reminded! I can be in such a rush sometimes that I don’t want to wait for my oven to heat up and I just throw the cookies on the sheet! Slow down, breathe, and enjoy what you’re doing each and every moment, right? And if you want a chewy cookie, well now you know!
Oatmeal Chocolate Chip Cookies
We’re about to get “the snow storm of the century” way up here in Canada. These cookies are the perfect accompaniment to a cup of tea while you watch the snow fall and stay bundled up inside with your cute ones.
1 ½ cups almond flour
1 ¼ cup certified gluten-free oats (I use Cream Hill Estates)
½ tsp baking powder
½ tsp sea salt
1 tsp vanilla
1/3 cup maple syrup (or agave or honey)
1/3 cup coconut oil, liquefied
½ cup chocolate chips
Preheat oven to 350 degrees. Prepare a baking tray.
Combine almond flour, oats (if you can’t tolerate oats, use quinoa flakes), baking powder, and sea salt in the bowl of your KitchenAid mixer (or a large bowl).
In a smaller bowl mix vanilla, maple syrup and coconut oil. Add to dry ingredients and combine. Stir in chocolate chips.
Scoop dough using a 1 tbsp measuring spoon. Roll into balls and place on baking tray. Press gently with hand.
Bake at 350 for 10-12 minutes. Remove from oven and let cool on tray for 1-2 minutes. Place on cooling rack and let cool completely. Store in an air-tight container (with a piece of gluten-free bread).
Have you ordered Amy’s cookbook yet?
And if you can’t get enough gluten-free cookies, you NEED this book!
This post is linked to:
Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesdays.
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