I made the most yummy, gluten-free chocolate chip cookies, this weekend, which got me all excited, thinking about the session that Shauna Ahern is teaching at IFBC, in September. Have I already shared with you that I will be attending IFBC (International Food Blogger’s Conference) in Seattle, this fall? I’m so over-the-moon about getting to go, that I feel like I must have told everyone, by now. IFBC really is the pinnacle of all that food blogging is about. The sessions and education are going to be as fabulous as the over-the-top amazing food! 🙂 I’ll have opportunities to visit with brands, to see some of the world’s greatest chefs in action and learn more about making this blog an excellent foodie resource, for you and your family. I’ll be taking pictures and
stuffing my face delicately sampling fabulous food at the A Taste of Seattle and Food Fair as well as hearing from fantastic keynote speakers. I’m just a LITTLE bit enthusiastic. lol
One of the sessions I am most excited about is being taught by a chef/blogger that I have followed for quite awhile, now. Her name is Shauna James Ahern and she’s “the Gluten-Free Girl” half of Gluten-Free Girl and the Chef. Since our son-in-law first had to start eating gluten-free, the website authored by Shauna and her husband, has been the top resource for me to understand the nuances of how to cook and bake foods that are safe for him to eat. To get to meet her, in person, and learn about recipe development from someone with her talented skill set, is a newbie-to-gluten-free dream come true. The session she is leading is “Professional Recipe Development” and I can’t wait to get started!
In the meantime, I worked up a gluten-free Chocolate Chip Cookie recipe over the Fourth of July weekend. If you like coconut, I think you’ll love them. Because I used both coconut oil AND coconut flour, that “coconutty” flavor is definitely there. The cookies have stayed soft and chewy for three days and I’m guessing they would keep longer, but they aren’t going to last long enough for me to state it as a certainty. There are only two, of the batch of 36, left. 🙂 They have lovely crisp exteriors with soft, chewy insides and are studded with a ridiculous amount of melty, gooey chocolate chips.
Texture is the hardest thing to replicate in gluten-free baking. Some things can be gritty, and then others can be almost gummy. Finding a combination of flours that has enough protein to help bind things together and still has a pleasant texture is a challenge. We are not “hard and crunchy” cookie people in this household. We like cookies to be soft and chewy, which is even more of a challenge with gluten-free baking, but I think that this recipe is closer to “regular” chocolate chip cookies than any I have ever put together. Next time, I will substitute butter for the coconut oil and see if I get good results without the distinct coconut taste, for those who aren’t coconut fans. And if you try it, that way, be sure to let me know how it goes.
I believe you could substitute different gluten-free flours, as well. Just be sure to use at least three. Combining at least three flours is something I learned from The Gluten-Free Girl blog and my results have been so much better since following that advice. I chose the almond flour for the high protein content and I used coconut flour, only because I have been wanting to try it. The tapioca flour qualifies as a “starch” and I usually use about 1/3 starch in my flour blends. The combination seemed to work, very well, but I wouldn’t be afraid to substitute other flours that I had on hand. You could substitute arrowroot, cornstarch, potato starch, or white rice flour for the tapioca starch. And there is a long list of gluten-free flours that would be good alternatives to the almond and coconut flours if you have them in your pantries, like oat, amaranth, buckwheat, millet, teff, brown rice, quinoa, sorghum or others.
SPECIAL NOTE: This recipe came together, quickly, and I was guilty of my old scoop and swoop flour measuring method, so that’s what I’ve included in this recipe for now. I will come back and update with weights, after I make these, again.
I hope you enjoy these cookies and if you have an opportunity, that you’ll join me in the sessions at IFBC, where Shauna will be teaching us even more about developing recipes. But no worries if you can’t. I’ll take good notes and I’m looking forward to sharing what I learn. 🙂
- 1½ cup coconut oil (solid, not melted)
- 1½ cups brown sugar
- 1 cup granulated sugar
- 3 eggs
- 2 Tablespoons pure vanilla extract (I use homemade)
- 1½ cups almond flour
- 1½ cups coconut flour
- 1½ cups tapioca starch
- 2 Tablespoons psyllium husk powder
- 1 Tablespoon baking soda
- 1 teaspoon salt
- 3 cups semisweet chocolate chips
- Cream the coconut oil and sugars.
- Add the eggs and vanilla and then beat, with your mixer, on medium speed until the mixture is light and fluffy.
- Add the flours, tapioca starch, psyllium husk powder, baking soda and salt and mix until they are completely incorporated and a soft dough has formed.
- Mix in the chocolate chips.
- Cover the mixing bowl and chill the dough in the fridge for at least two hours, before baking. Chilling is important to prevent the cookies from thinning out and running all over the cookie sheet.
- Once the dough has chilled, use an ice cream scoop (Yes, that's right. Mine is ¼ cup) and scoop 12 cookies to a baking sheet.
- Put the dough back in the refrigerator, while those cookies bake.
- Bake at 350 degrees for 12 minutes or until cookies are lightly browned and have a slight "shell" on the outside. They will seem soft, but will continue to cook as they cool on the cookie sheet. Trust me on this one. You don't want to over bake them.
- Cool on the sheet for about 5 minutes and then transfer to wire cooling racks.
- Repeat the baking process with the remaining dough.
- I got 36 big cookies from this recipe.