Gluten-fee chocolate chip cookies, deconstructed!

Over the years, I have played with a variety of chocolate chip cookie recipes.  I kept coming back to two, one from Neiman Marcus and the other from Chef Jacques Torres.  The ingredients are similar. The variations come in the type of chocolate used.

Recently, I had to add a twist.  I was advised that I had a “sensitivity” to wheat flour.  Suddenly, I was trying to find gluten-free substitutes.  My first few attempts at cookies were less than pleasing.  The cookies were dry or tasted funny.  Some were over baked, others were under baked.  Finally, I hit upon a recipe that pleased even my picky son.

The key was a gluten-free mix for scones and gluten-free flour from King Arthur Flour.  Both are available in many grocery stores as well as online.  King Arthur has a gluten-free cookie mix, but I preferred the texture that resulted from the scone mix.  After making one batch and baking it, I made another batch, formed the dough into a log, wrapped it in plastic, and froze it.  Now when I crave a cookie, I simply slice off a few pieces and bake them.

The best gluten-free chocolate chip cookie

1 c.  butter, room temperature

1 c. white  sugar

1 c. brown sugar

2 tsp. vanilla

2 eggs

1 ½ c. King Arthur gluten-free scone mix

½ c. King Arthur gluten-free flour

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

1 c. gluten-free quick cooking oats

1 c. semisweet chocolate chips

8 oz.  Hershey's bar, grated

1/2 c. cocoa nibs

1 c. chopped pecans

Preheat the oven to 325 degrees.  Line two baking sheets with parchment paper.

Cream the butter and sugars. Whisk in the vanilla and eggs. Set aside.

In a small bowl, add the dry ingredients and blend well.  Mix into the wet ingredients.  

In another small bowl, add the chocolate and nuts, tossing to ensure the different chocolates are well distributed.  Pour into the dough and mix until just incorporated.  The dough will be wet. Refrigerate for four hours or until well-chilled.  Using a tablespoon or ice cream scoop, drop large spoonfuls of cookie dough onto the cookie sheets, approximately two inches apart.  Bake for 10 minutes, until light brown.  Remove from the oven and let cool.

  

The best gluten-free chocolate chip cookie, deconstructed

1 c.  butter. room temperature

>Fat alert:  Butter is fat.  If this is a dietary concern, a light butter, margarine, or vegetable shortening may be used.

>Ingredient alert:  Butter provides flavor to cookies.  A substitute may affect the flavor, and additional salt or seasonings may be required. 

1 c. white  sugar

1 c. brown sugar

>Health alert:  If sugar is a dietary concern, it may be replaced with any sugar substitute, such as Stevia in the Raw or Splenda brown sugar blend.

2 tsp. vanilla

2 eggs 

>Health alert:  If eggs are a dietary concern, egg whites or an egg substitute may be used. 

1 ½ c. King Arthur gluten-free scone mix

>Ingredient alert:  If gluten is not an issue, the scone mix may be replaced with white flour.

½ c. King Arthur gluten-free flour 

>Ingredient alert:  If gluten is not an issue, gluten-free flour may be replaced with white flour.

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

1 c. gluten-free quick cooking oats

>Ingredient alert:  Not all oats are gluten-free.  If gluten is a concern, check the labels carefully.  In the alternative, the oats may be eliminated and/or substituted with additional flour. 

1 c. semisweet chocolate chips

>Health alert: Chocolate chips may be high in sugar.  Reduced or no-sugar options are available. (Check out the sugar-free chips at Nuts.com.) Chocolate chips can also be replaced with cocoa nibs.

>Fat alert:  Read the labels of any sugar-free chocolate chips carefully. The elimination of sugar can translate into increased fat. 

8 oz.  Hershey's  milk chocolate bar, grated

>Heath alert:  Hershey’s chocolate bars are high in sugar.  If this is a dietary concern, a sugar-free version is available. 

>Ingredient alert:  Sugar-free chocolate may contain a sugar substitute that irritates the stomach.  Check the product label carefully.  It may be wise to test the sugar-free product before using.    

1/2 c. cocoa nibs

>Fat alert:  Cocoa nibs are high in fat.  If this is a dietary concern, the cocoa nibs may be eliminated.

1 c. chopped pecans

>Health alert:  If nuts are a dietary or allergy concern, they may be eliminated. 

(Follow the instructions above.)