Aren’t there times when you just wish someone would say, “Excuse me, but would you like a cup full of cookies?” Mmmm, yes, yes I would…with a cup of coffee please. Ooooo and a nap! (sigh) I like la-la land. Anyway, since that NEVER seems to happen and since fantasies can only be so real….make some for yourself! You totally deserve it!
These cookies are based on my recently created Crazy Tweaked Chocolate Chip Cookies (2/29/2012 post). These cookies have no oil so there is also very little guilt involved with eating A CUP of cookies. These crazy treats are suitable for most dietary restrictions and they taste fantastic. They are crispy on the outside and kind of like a brownie on the inside. Yeah, they’re terrible.
If you would like a richer chocolate cookie you could use my Chocolate Chocolate Chip Cookie from my first post. And if you want to use traditional flour instead of the gluten free flours just replace the sorghum flour, rice flour and starch with 1 cup of all-purpose flour and omit the xanthan gum.
So, cheers my friends. I raise my cup of cookies to you!!
*Special thanks today to my 3 year old baking assistant. She runs my mixer (and a lot of my world!).
Crazy Tweaked Chocolate Chocolate Chip Cookies (Gluten free, vegan, nut/seed/bean free and no oil products)
1/4 c. sorghum flour
1/2 c. plus 2 TBS white or brown rice flour (tweak: replace 2 TBS of rice flour with 2 TBS protein powder of choice)
1/2 c. plus 2 TBS cocoa
1/4 c. potato or arrowroot starch
3/4 c. sugar
1/2 c. brown sugar
1/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. Xanthan Gum
1/2 tsp. salt
1/2 c. rice milk (or other dairy free milk ...tweak: you could use a dairy milk instead if you prefer)
1 tsp. vanilla
1 c. dairy free semi-sweet chocolate chips (like Ghirardelli Semi-Sweet Chocolate Chips or dairy and soy free like Enjoy Life brand semi-sweet chocolate chips)
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In a mixer mix the sugars and the rice milk and vanilla. In a separate bowl stir all the other dry ingredients together using a wisk. Add the dry ingredients to the wet and mix well. The batter/dough will be a little looser than traditional chocolate chip cookie dough. It should slowly lose its form when scooped. If it is too stiff add an additional 1-2 TBS of rice milk. Stir in chocolate chips.
Spoon by rounded tablespoons onto the cookie sheet. Make sure you use parchment paper for these cookies because without any fat in the dough they will stick to a plain cookie sheet. You could use a SILPAT silicone baking pad, but I found that the paper worked better.
Bake at 375 F for 12-14 minutes. (I consistently bake them for 13 mins.) Cool slightly on the pan then move to cooling rack. Eat.
*Allow to cool very well before placing in airtight container.
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