These cookies are delicious. These cookies are chewy. These cookies are chocolaty. These cookies are perfect.
These cookies did not make me itch, bloat, constipate, or cause a sugar rush/crash, or more important, they did not cause a immune response cascade. These cookies are simply divine. I am not exaggerating… ok, I might be, since these are the first cookies I’ve had for over a year since going gluten free. Seriously, anyone who cannot eat gluten, dairy, gum, soy, or refined sugar and is missing really good chewy cookies need to try these.
They are not sweet at all, so for those who wants a sickeningly sweet cookie, look somewhere else. They are bitter, but in a good, chocolaty-bitter way. If you like it less dark chocolaty, use less unsweetened chocolate. Alternatively, you can use chocolate sweetened with weird chemicals/artificial sweeteners, if you’re that way inclined.
My biggest problem with these was that I left the chocolate pieces too big, so I had pools of chocolate instead of a cookie with specs of chocolate bits in it. And me, being as impatient as I am, I couldn’t wait. So everyone I picked up, broke where the chocolate was still molten. Not to worry, the molten chocolate added to my enjoyment!
An advanced warning: these cookies spread when baking, so when they come out of the oven, simply use a spatula and push the edges back to 9 cm (3/5 inch) diameter. I think they would spread less if you chilled them before cooking, but I’m too lazy for that.
CHEWY CHOCOLATE CHIP COOKIES (gluten-, dairy-, gum-, refined sugar-free)
makes 6 – 9 cm (3.5 inch) cookies
adapted from honey and spice: chocodamia cookies I
- 75 g (1/2 c and 1 tablespoon) gluten- and gum-free flour*
- 1/8 t bicarbonate of soda/baking soda
- 40 g (3 tablespoons) coconut oil
- 80 g (1/2 c and 1 tablespoon) coconut sugar
- 1 large egg yolk
- 1/2 teaspoon sugar-free vanilla extract
- 1 tiny pinch salt
- 75 g (2.6 oz) unsweetened, gluten-free, soy-free baking chocolate (or less), cut into small pieces
* make this by mixing 1 part in weight of brown rice flour, 1 part in weight of millet flour, 1.5 part in weight glutinous/sweet rice flour and 1.5 part in weight of potato starch.
1. Preheat oven to 175°C (350°F). Line 1 baking tray/pan with parchment paper.
2. Sift together the flour and bicarbonate of soda and set aside.
3. Mix the coconut oil and sugar until just combined (do not overmix). Beat in the egg yolk and vanilla until light and creamy.
4. Mix in the flour/soda mix and then stir in the chopped chocolate until evenly incorporated.
5. Divide the mix into 6 even sized balls, and place onto prepared baking tray/pan, leaving enough room for the cookies to spread (about 5 cm/2 inches in between). You can freeze the cookie portions here, by placing the tray/pan into the freezer. Once they are frozen, take the cookie dough and place into a bag/container until needed.
6. Bake for 15-17 minutes, or until the edges are lightly toasted. Use a spatula, butter knife or spoon to reshape the cookies into a tighter round cookie. Let sit for 1-2 minutes before transferring onto a wire rack to cool. If baking from frozen, allow a couple more minutes of baking time. Enjoy!