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
15 comments on “Chocolate Choc Chip Cookies – Gluten Free”
Leave a comment
Creative Commons Copyright Licence
Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Pingback: My Top Ten Recipes for 2015 | Please Pass the Recipe
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! 🙂
LikeLike
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!
LikeLiked by 1 person
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 🙂
LikeLike
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
LikeLiked by 1 person
pantry tragic, love it! – we should get some T-shirts printed 😉
LikeLike
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?
LikeLiked by 1 person
These look scrumptious and oh so chocolatey. That us quite an assortment of grains you have, good luck using them up before the move!
LikeLike
The cookies disappeared really quickly, lots of people popping in to say their farewells
LikeLike
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?
LikeLike
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.
LikeLiked by 1 person
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.
LikeLike
Maybe it’s just a Victorian thing, but GF oats are available here in Coles, grown and processed without compromise.😀
LikeLiked by 1 person
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!
LikeLike
😫
LikeLiked by 1 person