So, a "simple" chocolate chip cookie it was... we kicked it up a notch and sandwiched them with a scoop of decadent salted caramel gelato. The perfect cool treat for a record-breaking heatwave in NYC!
We had a blast baking together - for photos of all the goodies we made, check out Hazel 's Instagram feed.
Gluten-Free Chocolate Chip Cookies
Chewy, with crispy edges, not too sweet and with a hint of saltiness, these chocolate chip cookies are my idea of the "perfect" cookie. Gluten-free or not. Though the recipe may seem a bit complicated with all the different flours, it really isn't. If you can't get your hands on King Arthur Flour's whole grain gluten-free flour blend, substitute with one from your local specialty market or with equal parts of sorghum and Trader Joe's gluten-free flour blend. This cookie recipe is pretty forgiving, and trust me, if you want a gluten-free cookie that doesn't taste gluten-free, then you'll want to make these.
Yield: about 2 dozen cookies
3/4 cup old-fashioned oats
1/2 cup almond flour/meal
1/4 cup sorghum flour
1/4 cup Trader Joe's gluten-free flour blend (does not contain xanthan gum)
1/4 cup King Arthur Flour's whole grain gluten-free flour blend (or other whole grain mix w/o xanthan gum)
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened
1/2 cup turbinado sugar (or demerara sugar)
1/2 cup brown sugar
1 egg, room temperature, lightly whisked
1 teaspoon vanilla extract
1/2 cup unsweetened flake coconut (I use finely shredded so the coconut is not obvious in texture or flavor)
1 cup chopped dark chocolate (I like Trader Joe's organic fair trade 72% dark chocolate bars)
Line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the oats, almond flour, gluten-free flours, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars until pale and fluffy. Add egg and vanilla until well-combined. On low speed, gradually add flour mixture and mix until incorporated.
Stir in chocolate and coconut. Cover and chill in refrigerator for at least 1 hour.
Preheat oven to 350 F.
Scoop dough by heaping tablespoons (or use a cookie scoop) and drop onto prepared baking sheets, 2 inches apart. Flatten each ball of dough slightly with palm of your hand. Bake for 12-14 minutes, or until golden brown.
Let cookies cool on baking sheets for 10 minutes (cookies will fall apart if you try to pick them up hot out of the oven). Then, transfer to racks to cool completely.
Source: Adapted from A Sweet Spoonful
Disclosure: I received a complimentary sample of King Arthur Flour's gluten-free whole grain blend months ago to bake with but was not obligated to write up a post. I just happened to have some left in my pantry and decided to use it up in this recipe.
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