Sunday, January 30, 2011

Chocolate Chunk Cookies

I don't know about you, but I have ALWAYS loved cookies. Baking cookies reminds me of the days of my childhood, when my mother would let me lick the cookie dough off the beaters, and the smell of sweet cookies baking on a cool evening. Cookies cooling off on a brown paper bag just takes me back to simpler times. Times when my grandparents were both still alive, and after my grandmother died and my grandfather (who happened to be my best friend growing up) would still bake me delicious cookies just because he loved me so much. (I still use the cookie sheets that they used my whole life, because for some reason it makes me even happier to bake with them).

When I went Gluten free, I thought my days of cookies were gone. And then I searched online and found gluten free cookie recipes, and thought I had died and gone to heaven! But then I would bake them, and taste them, and all the dread came back. I was never going to have a tasty chocolate chip cookie again, and my son would never have those memories when he's an adult... the memories of baking cookies with mom and anxiously anticipating the moment when they got out of the oven and all the hard work payed off with the first delicious bite.

Then I discovered Silvana Nardone's All Purpose Flour Mix, and took an old Chocolate Chip cookie recipe I had and through a little trial and error, adapted it (deliciously) to my dietary limits.

Are you ready to taste heaven again? Here are some pictures to get you ready...

This recipe makes about 18 cookies... And no one but you and I have to know that they are Gluten and Refined-Sugar free! (They wouldn't believe you anyway).

1 Cup plus 3 TBSP GF All Purpose Flour
1 tsp Corn Free Baking Powder
1/2 tsp Baking Soda
1/2 tsp mineral rich sea salt 
1/2 Cup NON HYDROGENATED Palm Shortening
1/2 Cup packed Refined sugar free light brown sugar
1/4 Cup Coconut/Palm sugar
1 medium egg + 2 TBSP unsweetened applesauce (**please see notes below marked with **)
1 tsp pure vanilla extract
1 Cup Chocolate chunks made from my chocolat recipe

1. Preheat your oven to 350 degrees.
2. In a medium glass bowl, whisk together your flour, baking powder, baking soda, and salt until well blended.
3. In a separate bowl, mix (with your mixer) together the shortening, brown sugar, palm sugar for about 2 minutes. Then add the egg and applesauce and vanilla. Mix together for another 2 minutes until the mixture is creamy.
4. Add the wet ingredients in to the dry ingredient bowl, and mix together until it is well blended and there are no chunks of flour left. Add the chocolate chunks to the mixture and mix it in with a wooden spoon. You can also add raisins, or nuts at this time if you would like to.
5. Using a 1/2 inch ice cream scoop, or a rounded tablespoon, drop the cookie dough on to the cookie sheets about 2 inches apart.
6. Place the cookie sheet in oven (one sheet at a time) for 8-10 minutes. You can go a minute or two longer if you like a crunchier cookie. I like mine soft.
7. Remove from the oven and let cool on the sheet for about 2-3 minutes. Then using a spatula, place the cookies on to either a wire cooling rack or on a flattened brown paper bag. (I prefer the latter for both memories and for soaking up any extra oils).
8. Let cool a few minutes longer, eat and enjoy!

I eat mine with a nice glass of cold Cashew Milk.

 **OR enough ENER-G egg replacer for one large egg, OR 1 TBSP ground flax meal + 3 TBSP Warm Water, OR 1/4 Cup applesauce (The recipe calls for one large egg, but you can use any one of these options)


  1. Sounds delicious, Where did you get the flour.

  2. If you click on the link, it will take you to the flour recipe. The flour recipe came from a cook book called "Cooking for Isaiah" which is awesome. :) The rest of this cookie recipe was adapted to fit my dietary needs from an old chocolate chip cookie recipe I had on hand. I made it so that it is now gluten/dairy/soy/refined-sugar free. :)

  3. These look amazing! I love how they are free of so many allergens.