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Chocolate Choc Chip Cookies – Gluten Free

 In preparation for our relocation I’m reducing my pantry stock. I figure the fewer boxes we shift, the less there is to unpack at the other end.

I only keep minimal amounts of canned and packaged goods at the best of times, it’s the flours, sugars, grains and cereals I use in cooking I need to target. I can’t believe I have thirteen different varieties of non wheat flour in my pantry, seven sugars not including syrups, six different rices, millet, polenta, and quinoa in three different colours.

The plethora of flours present a reason to bake and experimenting with gluten free choc chip cookies is a worthwhile effort if you ask those around me with wheat intolerances.

I’ve adapted an Alice Medrich recipe from Flavor Flours. The recipes in her book of baking using non wheat flours is truly amazing. These choc chip cookies are deliciously crisp and chocolatey, both the flavour and texture are scrumptious. They’re so good that even the gluten free sceptics were satisfied.

Oat flour is hard to find in Australia. I simply processed whole grain oats to a fine powder.

Chocolate Choc Chip Cookies

225g butter

150g castor sugar

150g brown sugar

1 teaspoon of vanilla essence

2 large eggs

130g oat flour

130g brown rice flour

35g potato flour

35g unsweetened cocoa

1/2 teaspoon salt

1/2 teaspoon bicarbonate of soda

3/4 teaspoon xantham gum

340g hand chopped dark chocolate chunks

100g roughly chopped walnuts

Combine the dry ingredients in a large bowl. Use a wire whisk to lighten the ingredients and break up any clumps. Set aside.

Cream the butter, sugars and vanilla essence until light and fluffy. Beat in the eggs one at a time.

Add the flour mixture and stir well.

Mix in the chocolate chunks and walnuts.

Cover the mixture and chill for at least 2 hours.

Preheat the oven to 170C fan forced.

Line ovenproof trays with baking paper.

Drop dessertspoons full of mixture onto the trays allowing 4cm between for the dough to spread in the oven.

Bake for 10-15 minutes until the biscuits are firm to the touch.

Remove to a wire rack to cool.

Makes 4 dozen

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

15 comments on “Chocolate Choc Chip Cookies – Gluten Free

  1. Pingback: My Top Ten Recipes for 2015 | Please Pass the Recipe

  2. Gather and Graze
    August 23, 2015

    Using up a pantry before moving can be a great way of bringing out that creative side! We’ve moved SO many times over the past 20 years… so can very much relate. These cookies look superb Sandra – love the chocolateyness of them! 🙂

    Like

    • ladyredspecs
      August 23, 2015

      Margot, they were better than choc chip cookies made with wheat flour! One week until the big move, the fridge freezer and pantry are now running on empty!

      Liked by 1 person

  3. Beck @ Goldenpudding
    August 21, 2015

    Sounds like my kind of pantry Sandra, but as another pantry nerd 🙂 getting rid of it all would be very hard 😦
    Beck – also 7 sugars, 7 rices and 13 vinegars 🙂

    Like

    • ladyredspecs
      August 22, 2015

      Nice to know there’s another pantry tragic out there. I’m making inroads into my stock, little by little. It’s a shame you’re not just around the corner, i could give you all the flours come moving day

      Liked by 1 person

  4. richardmcgary
    August 21, 2015

    Hi Sandra. These look very nice, indeed. 🙂 I can think of no better way of reducing your pantry stock than using it before you move. Thirteen different varieties of non wheat flour, however, may present a significant challenge. How soon before the move?

    Liked by 1 person

  5. Gretchen
    August 20, 2015

    These look scrumptious and oh so chocolatey. That us quite an assortment of grains you have, good luck using them up before the move!

    Like

    • ladyredspecs
      August 26, 2015

      The cookies disappeared really quickly, lots of people popping in to say their farewells

      Like

  6. cheergerm
    August 20, 2015

    Ha, a plethora of flour, nice usage. They look chewy and divine Mrs R. In place of the oat flour, what would be the closest gf flour in texture that I could substitute? Preferably not a nut meal. Sorghum? Or just a gf plain flour, that may be a bit too much rice texture with the brown rice flour?

    Like

    • ladyredspecs
      August 20, 2015

      Oh you got me there. The oat flour absorbs a fair bit of moisture from the dough so maybe use 1/2 coconut, 1/2 sorghum or buckwheat. I can’t guarantee success though ’cause I haven’t tried it. The flavour is amazing, so once I’ve settled into my new kitchen I’ll do some tests and let you know the outcome.

      Liked by 1 person

      • cheergerm
        August 20, 2015

        Sorry, not trying to be a pain, just can’t use oat flour for The Yak and these look great. I do a choc chip gf bikkie but always wanting to try something new. I imagine oat flour does suck moisture, have never used it. Will maybe try half millet and sorghum, just for an experiment! Good luck with the final push for the move.

        Like

      • ladyredspecs
        August 21, 2015

        Maybe it’s just a Victorian thing, but GF oats are available here in Coles, grown and processed without compromise.😀

        Liked by 1 person

      • cheergerm
        August 21, 2015

        We get them here but doctors and The Coeliac Society in Australia (unlike the U.S.) recommend that coeliacs do not consume oats, too sciencey for me to explain but its a bummer!

        Like

      • ladyredspecs
        August 21, 2015

        😫

        Liked by 1 person

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