Thursday, February 10, 2011

Gluten and Dairy Free Coconut Flour Chocolate Chip Cookies

I made these today and they have been received with much fanfare.  I wish I had a better name for them.  If you have an idea for a better name, post it!

This recipe will make just over three dozen 2Tbs. scooped cookies.  The texture of these cookies will be more crisp than chewy.  I used my trusted Zeroll scooper (#2040) for making these similar in size.

Here are the directions:

2 1/2 cups of Bob's Red Mill All-Purpose Gluten Free Baking Flour (or your own blend)
1 cup of coconut flour
1 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Salt
1 Cup of All Vegetable Shortening -- I prefer Spectrum Organic
2 cup of sugar
3 eggs (preferably free-range organic)
1 Tbs Vanilla (a touch more if preferred)
2 Cups of Rolled Oats (Bob's Red Mill Gluten Free)
1 1/2 cups "Enjoy Life" dairy, soy and nut free semi-sweet chocolate chips (add more or less to taste)

Mix the flours, baking soda, baking powder, and salt in a separate bowl.  In a mixer, beat together the vegetable shortening and sugar until well blended.  Add the vanilla and beat in the eggs one-at-a-time until mixture is creamy.  Scrap down the sides of the bowl, then slowly add the flour mixture into the mixer on low speed until well blended.  Remove the bowl from the mixer and stir in the oats and chocolate chips by hand and your ready to scoop!

Preheat oven to 375 degrees.  Line a couple of baking sheets with parchment paper.  Parchment is non-stick and makes it a breeze to clean-up.  It's okay if you don't have parchment paper.  Scoop the dough into 2 Tbs. portions about two inches apart and bake for 12-15 minutes or until the can come off the parchment paper in one piece without breaking.

As a side note, I pat my dough scoops down after about two minutes in the oven with a spatula to help them shape a little flatter.

Enjoy these.  They are going fast in our house.  And please let me know what you think.

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