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A Double Chocolate Chip Cookie Craving

Growing up my mother always had chocolate chip cookies in our kitchen. My brother and I have such sweet memories of that Chips Ahoy bag! Well, the first time I made real chocolate chip cookies from scratch people literally threw them against a wall. Yes, threw them against a wall. I was in college, working with a lot of men (one of whom I had a crush on), and I decided to impress them with my baking prowess. I mean how hard could it be — even for a novice like me? Well they were hard – as in throw them against the wall and they might not break hard.  Clearly, some work needed to be done here. I eventually learned how to bake a decent cookie. Now, I’m ready to test out the gluten-free baking niche. Who is with me?

I subscribe to Goop – a weekly newsletter from Gwyenth Paltrow. Yes, I know how this sounds but the girl knows her gluten-free, macrobiotic stuff. Recently, she shared a gluten-free, Double Chocolate Chip Cookie recipe with her readers and I wanted to share it with you. She may not look like she eats, but Paltrow does offer up some unique, healthy recipes in the newsletter that I plan on trying. This one is from Erin McKenna, the founder of Babycakes NYC.

I just hope Ryan doesn’t throw them against the wall…

Double Chocolate Chip Cookies

YIELD: 3 dozen cookies
1 cup coconut oil
1 1/4 cup sugar
1/3 cup applesauce
1 teaspoon salt
2 tablespoons vanilla extract
1 1/2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1/4 cup flax meal
1/2 cup cocoa powder
1 teaspoon baking soda
1 1/2 teaspoon xanthan gum
1 cup chocolate chips

Preheat oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, mix together the oil, sugar, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully push the dry ingredients into the wet mixture and combine until dough is formed. With the same spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
                                                                                                                                                                                                                                         Using a melon-baller, measure out the dough and place on the prepared baking sheets. Space the portions 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 14 minutes, rotating the trays 180 degrees after 9 minutes. The cookies will be crispy on the edges and soft in the center. Remove from the oven.

Let cookies stand 10 minutes. They’re best served warm, but to save them use a spatula to transfer the cookies to a wire rack and cool completely before covering. Place in an airtight container and store at room temperature for up to 3 days.

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