For the seventeen readers that I still have left who vaguely remember when this was a sex oriented blog, well, this post will be yet another disappointment. For those of you who are hedonists of the culinary type, though, it’s another post about holiday cookies.
I spent a year or so without eating gluten (wheat, bread, pasta, cake, pie, most grains, donuts, cookies, etc.). It didn’t help my particular problems, but I discovered that there are a lot of good recipes out there for people who really need to abstain. Here’s a favorite from Alton Brown:
Gluten Free Chewy Chocolate Chip cookies
8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
Preheat the oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
Per cookie: Calories: 251; Total Fat: 13 grams; Saturated Fat: 7.5 grams; Protein: 2 grams; Total carbohydrates: 35 grams; Sugar: 22 grams; Fiber: 2 grams; Cholesterol: 38 milligrams; Sodium: 143 milligrams
And wash them down with some gluten free almond milk when you’re ready. Seriously, you could stack these up against “regular” chocolate chips and they’d be just as delicious.
More cookie recipes can be found at Jz’s place. Or, see the list of bloggers below: