Friday, 1 October 2010

Chocolate Gluten Free Chocolate Chip Cookies

Following on from my Wheat Free musings of yesterday and earlier in the week at school I have this new cookie creation to share!

These are moist, dense, and dare I say even chewy, Gluten-Free cookie, that appeal to kids and grown ups alike. I made them specifically for my elder daughter’s teacher’s sister (got that??) who is GF, and she loved them! There were leftovers and the kids ate them up after school, and the girl who was at our house on a play date said, so I wasn’t meant to hear, “Your Mum makes the best cookies, can she teach my Mum?” There’s none left, barely hours after they came out of the oven!

Chocolate Gluten Free Chocolate Chip Cookies
Makes about 20

¼ Cup + 2 Tablespoons Almond Milk
¼ Cup Canola Oil
1 Tablespoon ground Chia Seeds

⅔ Cup Sugar
¼ Cup Brown Sugar
1 teaspoon Chocolate or Vanilla Extract

½ Cup Ground Almonds
⅓ Cup white Rice Flour
⅓ Cup yellow Corn Flour
3 Tablespoons Dutch processed Cocoa Powder
2 Tablespoons Cornstarch
½ teaspoon Baking Powder
½ teaspoon Salt

½ Cup Chocolate Chips

In a large bowl whisk together the chia seeds, rice milk, and oil until thick and creamy. Stand for 10 minutes, then whisk again. The mix will be quite gelatinous.
Add the sugar, and extract and beat in.
Sift in the ground almonds, flour, cocoa powder, cornstarch, baking powder, and salt, then mix to form a sticky dough.
Stir in the chocolate chips. Cover and chill for at least 20 minutes for ease of handling.
When ready to bake, preheat oven to 350°F, and line 2 baking trays with parchment paper.
Using dampened hands as necessary, scoop dough into heaping Tablespoons and roll into balls. Flatten in your palms to form 2” discs, place on prepared trays 2” apart.
Bake for 10 to 12 minutes until bottoms lightly browned but cookies still soft and puffy looking.
Cool on trays for 5 minutes before transferring to a rack using a spatula to complete cooling.

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