misshepeshu: (NOM)
[personal profile] misshepeshu

Note 1: Holy shit these are good. The first time I made them, I accidentally used 3/4 cup each of the flours, and the cookies turned out a bit flat, but I love crispy cookies and these kept stupendously well. Sam loves this version the most. I made a second batch with 1 cup each of the flours, and nobody could tell they were gluten-free. Bonus: one of the people who ate Batch 2 hates almonds with a passion, and happily devoured the cookies anyway.

Note 2: 375 is wayyy too hot; once I cranked it down to 350, the cookies came out perfect.

Note 3: Now officially my favorite chocolate chip cookies of all time.

I'm going to do something I haven't done before: post a recipe that I think will probably work, but that I haven't tried out yet. I want to make gluten-free chocolate chip cookies made primarily with oat flour and almond meal, because I love their flavor and texture way more than I do rice, sorghum or tapioca flours, which is what most gluten-free recipes call for. I'll update with actual results!

• 2 sticks butter at room temperature so you don't have to microwave them like a derp and then accidentally melt them—not that this is even remotely a dealbreaker for cookie baking, of course, this is more general purpose cooking competency yelling rather than recipe-specific yelling
• 1 cup gluten-free oat flour, 3/4 cup if you want flatter, crispier cookies (pro tip: not all oats are gluten-free because they're often processed on the same equipment that processes wheat; from what I understand, people who aren't super intolerant deal just fine with regular rolled oats pulverized to a fare-thee-well in a food processor, but those who are extremely sensitive may experience some distress because of the cross-contamination)
• 1 cup almond meal, 3/4 cup for flatter etc.
• 1/4 cup + 1 tablespoon cornstarch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 teaspoons baking powder
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 egg + 1 egg yolk
• Fuck yeah vanilla, I'm not even telling you how much because measuring vanilla for baking is a completely nonsensical proposition for me; I can tell you that the times I ate a baked good and went "What the shit this person went way overboard with the vanilla" are exactly ZERO, I mean I just POUR THAT SHIT IN until I'm mildly alarmed at how much vanilla I've added and then I stop
• 2 cups semi-sweet chocolate chips (I've discovered that I'm a Guittard girl—they're affordable and delicious)

1. Preheat oven to 375°F 350°F. Mix all assorted flours and leaveners together.

2. Cream butter and sugars together until fluffy. Add eggs and vanilla; beat until thoroughly combined.

3. Add the dry ingredients in two separate batches, stirring each time until they're just combined. Add chocolate chips.

4. Spoon onto baking sheets. Bake for approximately 10 minutes. Pray they turn out well. Find solace in the fact that even if they're mediocre, you can eat them warm with ice-cream spooned on top, or make them into small ice-cream sandwiches. Ice cream: it cures what ails you, if what's ailing you is less-than-spectacular cookies.


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