GranolaChic™ Gluten-Free Chocolate Chip Cookies (Fast & Easy Version)

 

© 2008, GranolaChic™  All Rights Reserved

 

We start with Bob’s Red Mill Gluten Free Chocolate Chip Cookie Mix for our easy version. You do not need a mixer for this recipe just a medium size bowl, a great mixing spoon, a cookie sheet and you are ready to go. Your house is going to smell SOOOOO yummy. Your kids will think you slaved away making them naughty cookies.

 

Ingredients:

22oz package Bob’s Red Mill Gluten Free Wheat Free Chocolate Chip Cookie Mix

2 Tablespoons ENERG Egg Replacer (Parve)

2 Tablespoons purified or distilled  water

1 Tablespoon vanilla extract (alcohol free if available) or one vanilla bean…. scrape the seeds and save the skins for your sugar canister….you’ll be glad that you did!! See tips.

1-2 Tablespoons Unsulphured Blackstrap Molasses or use Organic Yacon syrup for almost the same flavor

2 Tablespoons maple syrup or agave nectar (you may prefer honey but it will change the flavor)

Preheat your oven to 350. In a medium stainless steel or glass bowl add 2 Tablespoons of your Egg Replacer, then add 1 Tablespoon at a time of your water…it’s better to add it slowly to make certain you are happy with the consistency. What you want is a frothy almost creamy mixture. It will look something like that of Marshmallow cream, not a thick paste. Next, add 1 Tablespoon of pure vanilla extract (if adding vanilla beans just add them to your egg replacer mixture) give a gentle turn or two to fold in the vanilla, add your Maple Syrup and again just lightly fold to combine, then add 1-2 Tablespoons of Molasses or Organic Yacon syrup it will give your cookies that extra depth of flavor…believe me it will make a wonderful difference you don’t want to skip this step. Just give a few turns of your spoon to combine all of your liquids. Next, add ½ cup of Coconut Oil (see tips for options). Slowly ( 1/2 cup at a time) add the entire package of cookie mix to your wet mixture using your spoon to combine the wet and dry ingredients. If you have chosen to use Coconut oil in a soft but not melted stage your cookies will be more crumbly in texture in the batter stage…don’t worry just mix the batter with your spoon until the ingredients come together and then shape cookie dough into balls 1 ½ in diameter (Bob’s Red Mills says not quite Two Tablespoons). If you use the coconut oil in the soft but not melted (liquid) stage your finished product will be a more fluffy cookie with a soft center and crunchy on the outside. Place cookies directly onto a prepared cast iron cookie sheet OR directly onto parchment paper. Place in the pre-heated oven and bake until golden brown. Usually 10-12 minutes but watch them and pull them when they are turning golden brown. If you decide to use coconut oil that is room temp (liquid not but not heated) your batter will be a little looser but the cookies will still turn out nice. They will be more flat after baking but still very yummy and they will have a nice crunch on the outside while remaining soft on the inside. If the batter is really loose they will be flat and crunchy. (Again, see tips for options).

The cookies will barely have time to cool before eaten and they will probably NEVER see the inside of a cookie jar!!!  Makes 24 cookies.

 

 

 

 

Tips:

Adding your water one Tablespoon at a time allows you to add more liquid if it is too thick but if it is too loose that is a little more of a issue to fix. It allows you more control over your batter consistency.

To save time use ONE medium size bowl. Start with your egg replacer and just flow the rest of the directions. It turns out just as good as if you had used a small bowl for wet ingredients and a medium bowl for dry and then combined the two. You will have less clean up and save time…who doesn’t want that!

Yes, we realize that we are not following the directions of the Egg Replacer but this is what works for us because we are adding so many other liquids. Don’t be afraid to play with your food, on a humid day you may need to add less water. As long as you do not have a past but rather a bit of a frothy mixture you know you have it right even if you add just a dab more or a smidge less water.

If you want the old fashioned version we will include that one in our first GranolaChic Desserts cookbook. However, this is just hassle free, fast, and easy. This recipe will be released in ‘GranolaChic’ Fast, Fun, & Fabulous Cookbook.

Coconut Oil is so delicious with which to cook. We use the Organic 76 Degree Coconut Oil that does not have the flavor of coconut but the healthy properties are there. There are recipes where we use the full flavored Coconut Oil depending on the recipe. Try both ways and see if you want this cookie to have that additional flavor. We have tried both and depending on the mood and meal we choose our oil accordingly. You cannot ever go wrong with Chocolate and Coconut!!

Those vanilla beans: Oh yes….add those little lovelies to your organic sugar canister. The perfume and flavor will make everything you bake taste better, make your coffee taste better, and if you just need a vanilla fix it’s nice to just steal a nice whiff of the perfume from time to time.

This recipe takes 5 minutes to throw together, 12 mintues to bake, and you have cookies in hand and smiles on little faces VERY FAST. Even big kids like this.

Super naughty version is to take two cookies while still warm and place chocolate chips (or CAROB chips) between the two for a chocolate chip cookie sandwich. Another option is to add delicious ganache between two cooled cookies for a fall down on the ground, very naughty cookie sandwich.

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