WHEAT FREE CHOCOLATE CHIP COOKIES

Alice Medrich’s “Chewy, Gooey, Crispy, Crunchy” includes all kinds of traditional, modern, decadent, healthful and wheat free cookies that are simply delicious. She encouraged me to try these wheat free chocolate chip cookies and I was hooked. Alice firmly believes in weighing ingredients for baking rather than measuring.

Alice Medrich’s “Chewy, Gooey, Crispy, Crunchy” includes all kinds of traditional, modern, decadent, healthful and wheat free cookies that are simply delicious. She encouraged me to try these wheat free chocolate chip cookies and I was hooked. Alice firmly believes in weighing ingredients for baking rather than measuring.

Makes about 40 cookies

Ingredients

  • 1 cup plus 3 tbsp oat flour (4.375 oz)
  • 1 cup brown rice flour (4.375 oz)
  • 1/4 cup plus 2 tbsp potato starch (2.25oz)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 tsp xanthan gum
  • 1 cup unsalted butter, melted
  • 3/4 cup granulated sugar (5.25 oz)
  • 3/4 cup brown sugar (5.25 oz)
  • 1 tsp pure vanilla extract
  • 2 eggs
  • 2 cups chocolate chips or hand chopped chocolate (12 oz)
  • 1 cup coarsely chopped walnuts or pecans (4 oz)

Method

  1. Combine oat flour, rice flour, potato starch, salt, baking soda and xanthan gum in a bowl. Stir well.
  2. In another bowl combine melted butter with white and brown sugar and vanilla. Whisk in eggs. Stir in dry ingredients. Mix batter briskly 45 seconds to activate the xanthan gum - the more you mix the chewier the cookies will be. Stir in chocolate and nuts. Cover tightly and refrigerate batter at least a few hours or better still, overnight.
  3.  Use 2 tbsp batter for each cookie and place on parchment paper lined baking sheets about 2" apart. Bake in a preheated 375F oven, in the lower and upper third for 12 to 14 minutes, rotating pans halfway through, until golden.

WHEAT FREE CHOCOLATE CHIP COOKIES

Find more of Bonnie's delicious recipes in her cookbooks: