Tackling childhood favorites like chocolate cupcakes or brownies from an allergen-sensitive angle brings a lot of baggage. Everyone has had incredible cupcakes or chocolate chip cookies. These are iconic treats of our childhood. Creating a version for gluten- or dairy-free diets that will also taste good to non-allergic friends is fraught with expectations.
|The first version. It was just meh..|
|This wrinkly egg-free garbanzo-flour version turned magically into sand!|
The coconut flour is extremely absorbent so you need to add in an equal measure of liquids. I used a coconut milk beverage - the kind you buy in cartons, not the coconut milk sold in cans. I used vegetable shortening for this recipe, which suits me fine. I did try an egg-free version with just a can of coconut milk instead of both eggs and butter. They were okay right out of the oven, but as they cooled, they turned into a sandy mess. Garbanzo bean flour left a protein-aftertaste which I don't care for in sweets, so I stayed with brown rice flour and some coconut flour.
Gluten- and Dairy-Free Chocolate Chip Cookies
Preheat the oven to 375F.
Using a handheld mixer, blend the following ingredients:
1 cup vegetable shortening
1 1/2 cups brown sugar
3/4 cup coconut milk beverage
1 teaspoon vanilla
2 teaspoons instant espresso powder
1/2 cup good dark cocoa powder (I used Hershey's new-ish Special Dark Cocoa)
It will look like dark chocolate cake batter. Mix in the following dry ingredients:
1 1/2 cup brown rice flour
3/4 cup coconut flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xantham gum
The cookie dough will appear lighter and fluffier than conventional cookie dough. Mix in 1 to 1 1/2 cups chocolate chips, depending on the generosity of your mood.
Drop the cookies by rounded teaspoonfuls onto a baking sheet. I cover mine with parchment though this is not necessary with non-stick baking sheets.
Bake for 8-10 minutes. These cookies will have a slightly crispy edge and moist crumb. The tops should be soft, bounce a bit to your touch. However, I ruined many batches holding out foolishly for very crispy edges and deeply browned bottoms. Cool on the baking sheet.
Makes about 4 dozen cookies.
Gluten-, Dairy-, and Egg White- Free Chocolate Chip Cookies
A friend of mine is allergic to just the whites of eggs, so I created a version with that allergy in mind. It's the same as the above, but just use four egg yolks in place of the two whole eggs. It will have a slightly more cake-like texture, but still very good.
I am working on a completely egg-free recipe, though they invariably turn into sheet cake. More on that pursuit later.