So Good Chocolate Chip (Gluten Free) Cookies

I just made the best cookies. No, really, they are so good. They happen to be gluten free, egg free, and if you’re picky about the chocolate chips, they’re dairy free, lactose free, and vegan as well. But don’t let that stop you from trying them.

The cookies are chewy and chocolaty (yes, chocolaty is a real word, also spelled chocolatey), and you can’t stop at just one. So, what’s the secret? The cookies are made with oat flour, which gives them texture and chewiness, and coconut oil, which gives them a hint of coconut (use canola oil if you don’t like coconut). If you’re not gluten free, just replace the gluten-free flour with wheat flour and omit the xanthan gum, though I can’t vouch for that change in the recipe.

Plate of cookies

Have you heard of BabyCakes NYC Bakery? The creator of this yummy recipe, Erin McKenna, is also the founder of that bakery. And next time you’re in New York City, you just may want to make a trip to 248 Broome Street and try out one of their cupcakes, like we did on our last trip. Or you can visit them in Hollywood or in Orlando, too.

Storefront sign

I found the chocolate chip cookie recipe on the back of Bob’s Red Mill’s Gluten Free All Purpose Flour. You can print it here or read it below. You can also find it in the cookbook “BabyCakes Covers the Classics.” Here it is:

BABYCAKES NYC CHOCOLATE CHIP COOKIES

Ingredients

1-½ cups gluten-free oat flour
1 cup gluten-free all purpose baking flour (Bob’s Red Mill!)
1 cup organic sugar
¼ cup flaxseed meal
¼ cup arrowroot starch (good with cornstarch if you don’t have arrowroot starch)
1-1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt (fine without it)
¾ cup plus 2 tablespoons melted, refined coconut oil or canola oil
6 tablespoons unsweetened applesauce
2 tablespoons gluten-free vanilla extract
1 cup gluten-free, dairy free chocolate chips (I added a few more)

Directions

Step 1: Preheat the oven to 325 degrees F. Line two rimmed baking sheets with parchment paper and set aside.

Step 2: In a medium bowl, whisk together the flours, sugar, flaxseed meal, arrowroot starch, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms. Stir in the chocolate chips until evenly distributed.

Bowl with chocolate chip cookies batter

Step 3: Drop the dough by the tablespoonful onto the prepared baking sheets, about 1-1/2 inches apart.

Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm. Let stand on the baking sheets for 15 minutes before eating.

When Peaches and Blueberries Are in Season

I love peaches, and I love blueberries. So when mid-summer happens, and the fruit is ripe, I’m in heaven. Last week, I bought peaches and blueberries from two local farm stands, a lemon and a few other ingredients from the supermarket, and set out to create a gluten-free, nut-free peach blueberry crisp.

I was bringing the only dessert to a party of 12 so I wanted to make a lot. With a pint of blueberries and about nine peaches, I was ready to begin.

Bowl of peaches Container of blueberries

I washed the peaches and cut them into chunks, leaving the skin on. In a large bowl, I added a pint of rinsed and stemmed blueberries to the peaches along with the grated lemon rind and lemon juice. I tasted the fruit. It was so sweet, I was afraid to add too much sugar; just a ¼ cup went into the bowl.

Bowl of cut up peaches and blueberries

For the crisp, I mashed a stick of butter with a cup of brown sugar before adding the flour, nutmeg, and oatmeal. Though I started out using a fork, I found it much easier to use my fingers to blend the topping. Since my 13 x 9-inch pan was already in use, I buttered two 9-inch cake pans and filled them evenly with the fruit before covering them with the crisp topping.

Uncooked fruit crisp in round pan

After baking at 350 degrees for 35 minutes, the crisps were brown and bubbly.

Baked crisp in round pan

At the party, the crisp was devoured, and the recipe was requested. Yum! Oh, and I never mentioned they were gluten free, and no one ever asked.

PEACH BLUEBERRY CRISP

The Fruit

9 cups cut up peaches (about 9 whole peaches), washed but with skin left on
2 cups blueberries
¼ cup to ½ cup granulated sugar (depending on the sweetness of your fruit)
grated rind from one lemon (about 2 teaspoons)
1 ½ tablespoons lemon juice

Add fruit, sugar, and lemon rind and juice and stir.

The Topping

1 cup brown sugar
1 cup gluten-free flour (I used Trader Joe’s blend)
1 cup gluten-free oatmeal
1/2 cup butter
1 teaspoon nutmeg

Blend the dry ingredients with the butter until the mixture is coarse and clumpy. Add the fruit to one large (13 by 9-inch) or two small (8 by 8-inch square or 9-inch round) pans. Cover with the topping and bake at 350 degrees for 30 – 40 minutes.

Eat and enjoy!