This weekend, for no reason other than a craving for sweets, I took another stab at Gluten-Free Chocolate Chip cookies. I’ve been working on this recipe for years–six or seven, I think, with mixed success.
My problem with most GF recipes is that I am not keen on complicated recipes that require esoteric ingredients. I don’t want to have to keep a bag of special baking mix or weigh out different amounts of a dozen flours and thickeners in order to produce a tasty treat. Cookies should be easy, they should be quick, and they should satisfy my occasional desire for a sugar rush.
Finally, after lo, these many years, success! Quick, easy, and delicious, these are made with ingredients that I already have in my kitchen because I use those ingredients in many different recipes.
1 cup finely shredded coconut
1 cup almond meal (ground almonds)
1 (loose) cup brown sugar
2 cups semisweet chocolate chips
1/2 stick cold butter, grated
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
Preheat oven to 325F, and line a large, high-rimmed sheet pan w/ parchment paper.
Whisk together dry ingredients, except chocolate chips. Add grated, cold butter, and stir well. Whisk together wet ingredients, and add to dry+butter mix. Stir in chocolate chips. Pour mixture into sheet pan and spread evenly.
Bake 15-20 minutes. When cookies are set and browning at edges, turn off heat and crack oven. Allow cookies to rest for 15 minutes or so, then remove, cut into squares, and eat.
These store well in a sealed container. They are a slightly chewy cookie, that stays moist. They are also pretty damn healthy, for a cookie.
Not everyone keeps almonds or almond meal, or shredded coconut in their pantry, but I think everyone should, especially folks who have a gluten allergy or intolerance. Assuming, of course, that one is not allergic to nuts.
The reason for the name, though, is John Scalzi’s recent post about his personal feminism. Anyway, I figured that as long as we’re handing out cookies, they might as well be GF, amiright?