10/15/2014

gluten-free chocolate chip cookies

Yum

Though I imagine that it can't be easy to live in a world without honest-to-goodness bread, other than that, it's not too difficult to be a gluten-free girl in the world right now. And I'm not even one, but when it comes to baking gluten-free treats for friends who are, baking without traditional flours has gotten pretty simple. Which is nice, to not have to feel like you're missing out on whole spectrums of eating just because of a dietary restriction that you can't control. Right?


These cookies are especially satisfying (and easy, actually) because of the use of oat flour, which really just lends a chewy, oatmeal-cookie flavor/texture, without actual whole oats. When buying oat flour, though (or making it yourself in a food processor), make sure to buy one that specifies no gluten, as there are lots of options available that still contain gluten. If you're as into reading food labels as I am, chances are you'll notice right away, as the word GLUTEN is usually somewhere on every food package these days in all caps, either with a NO in front of it or a FREE after it. Or, if it's got it, CONTAINS. You get the idea.


For these cookies, you'll need:

1 stick of organic butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large organic egg
2 teaspoons vanilla extract
2 1/4 cup gluten free oat flour (like this one)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup semisweet chocolate chips


A quick note on chocolate chips: you know that sentence that's on almost any packaged food that pretty much spells d-r-e-a-d for anyone with any serious food allergy? "Processed in a facility that also processes nuts, dairy, wheat, shellfish, all other common, serious allergens, etc.?" Well, allergen-prone, rejoice: I have found a great brand that boasts "Produced in a facility that does not process peanuts, tree nuts, milk, eggs, wheat and soy." If you knew the person I originally whipped up these cookies for, you would realize what a feat that is. No soy?! Really?! And no soy IN the actual chocolate chips? Just organic raw cane sugar, organic chocolate liquor and organic cocoa butter? Exactly. I just got their baking cocoa, too. Can't wait to try that guy out.


After preheating your oven to 350 degrees, cream together your butter and both sugars (using a paddle attachment on a stand mixer, if you've got one) until smooth. Add your egg and vanilla and continue to beat until fluffy.


In a separate bowl, whisk together your oat flour, baking soda, salt and cinnamon. The oat flour has a different texture that seems naturally clumpy, but whisking should mostly take care of that. Fold your dry ingredients into the butter-sugar mixture in two intervals, continuing to beat with each addition. Remove your bowl from the mixer and fold in your chocolate chips.


On ungreased cookie sheets, drop teaspoon size balls of dough about two inches apart. These cookies won't spread out too much, so don't worry about spacing them out any further. Bake for 15 minutes or until lightly browned on top. Transfer your trays to wire racks for about five minutes, then remove from trays to cool completely. Which is actually a total lie, because who doesn't love a warm chocolate chip cookie, gluten-free or not?


I don't feel like I'm missing a thing with these guys. They're soft in the center and chewy on the outside and if any DO survive to complete cooling, a little crisp on the edges. Isn't that what we all look for in a cookie anyway? I mean, that's what Julia Roberts wants, and I think we can all stand to be a little more like Julia, if you ask me.