A biscuit that is sweet, satisfying AND gluten-free? Yes, please!
I created these gluten-free chewy chocolate chip cookies for a special kid in my life. He is gluten sensitive and his symptoms are worse than most of the others. After cutting goodies from his diet for weeks, the first thing he wanted was a chewy chocolate chip cookie. Excellent choice, kid.
A delicious treat that brings back childhood memories
It’s important to remember that the smell and taste of a baked good can take us back in time. You may have heard of the “Proustian Moment”, a concept that Marcel Proust noticed for the first time. The narrator of “In Search of Lost Time” experiences an involuntary memory of his childhood. This is done simply by dipping a Madeleine biscuit in milk. After tasting a simple pleasure, a lively sensory memory is created. As a modern example, I once wrote a poem that said, “Somebody should bake chocolate chip cookies, but I’m not going to be the master chef.” That single line, left unchanged by critics in a poetry workshop, hit me hard. This timeless classic has lasting power. We all know and love a big, fat, chewy chocolate chip cookie.
I read many baking blogs looking for the ultimate chewy chocolate chip cookie recipe and ended up combining three of my favorites! That search led to the discovery of almond flour, my first alternative ingredient of choice. The texture of almond flour is coarser than that of white flour and requires an adjustment of the tongue. However, if you brown the butter, cool it, and then cool the dough, then a resulting complexity of taste will give the most delicious bite.
The secret weapon for increasing the taste
My second ingredient, brown butter, isn’t new. French chefs use it all the time in sauces for fish and vegetables. It is a natural by-product of the hollandaise sauce. At my last restaurant, my chefs threw away the brown bits of butter after making hollandaise sauce. As a result, I wondered how we could reuse it. After consulting with Julia Child, I discovered the secret ingredient that is known to trained chefs around the world. All of this good, nutty brown by-product enriches desserts and sauces with incomparable taste.
Try this 3-ingredient roast asparagus with balsamic brown butter to experience the hearty side of brown butter.
The healthiest flour for chewy chocolate chip cookies
Those of us with wheat and gluten intolerance can look forward to discovering almond flour in baked goods such as cookies and cakes. First off, almond flour is low in carbohydrates, high in nutrients, high in vitamin E, and high in magnesium. It’s also loaded with fiberglass. Combined with the low glycemic index coconut sugar features in this recipe, you might be forced to call this a superfood! While almond flour is high in fat, the good news is that the fat is good. In other words, you could say this chewy chocolate chip cookie recipe is healthier by limiting yourself to just one and working it into your allotted daily caloric intake.
Health benefits of dark chocolate
My next guest, dark chocolate, doesn’t need an introduction. Dark chocolate is the healthiest choice for chocolate. It contains less sugar, which is responsible for milk and semi-sweet chocolate. Switching to the dark side should be easy for most of us. The antioxidants in dark chocolate can reduce your risk of heart disease. That being said, a little bit is enough. I haven’t found any dark chocolate mini bites yet. Chopping up large bites will reduce the bite that dark chocolate delivers. In this recipe, the dark chocolate aura overrides the coarseness caused by almond flour. In short, this makes a good pairing.
Getting the perfect texture
Aside from cultivating the taste, creating a chewy texture remains the ultimate goal. By adding an egg yolk to a recipe that usually calls for an egg, the protein and fat create more chewing. Mainly by adding the extra egg yolk, the flour is emulsified with cocoa and fat. The end result is the creamy light brown batter that we associate with cookies.
By the way, don’t throw away the egg whites! A great way to use it is with oatmeal. Try this Chocolate oatmeal to add protein to your cereal. As an oatmeal lover, this recipe surpasses my favorite when it comes to staying full while counting calories.
Back to the topic of the perfect chocolate chip cookie, equally important is vinegar. Of course, the acidity in vinegar rounds off the sweetness of a baked good. In addition to this subtle smell, a chemical reaction occurs when mixed with baking soda. The resulting carbon dioxide creates the buoyancy that the dough needs to rise when baking. For example, are you thinking of mixing vinegar with baking soda in science class to create a volcano? Finally, this lesson returns to serve us well in our daily lives!
Jump to the recipe
- 3/4 Cup butter unsalted
- 1 1/4 Cup Coconut sugar
- 2 1/4 Cup Almond flour
- 1/2 teaspoon Salt-
- 1 teaspoon Baking soda
- 1 egg
- 1 egg yolk
- 1 teaspoon Apple Cider Vinegar
- 2 teaspoon vanilla
- 2 cups dark chocolate chips
In a medium bowl, sieve the almond flour and stir in the salt and baking powder.
In a heavy-bottomed medium health saucepan, melt the butter until it turns brown. The color should be dark gold with a nutty aroma. This should only take five minutes; Just strain any sediments that appear.
Pour butter into a cake plate, cover and rest in the refrigerator for 30 minutes.
In a stand mixer with a paddle attachment, beat the butter for one minute before adding sugar. Cream together for two minutes.
Add the egg, yolks, vinegar, and vanilla and blend over medium to high speed, scraping the sides and bottom of the bowl.
At low speed, slowly stir in the dry ingredients until blended.
Add chocolate and blend on low speed for 5-10 seconds until well blended.
Chill in the refrigerator for at least 3 hours. Baking it instantly will spread the cookies, and cooling the dough will deepen the flavor.
Preheat oven to 350.
Bake for 9-11 minutes and then remove from the oven. They keep baking while they rest, so a little undercooked is optimal. That makes them tough. Add chocolate chips into the top of the warm cookies for extra flair.
After five minutes, place the biscuits on a refrigerated shelf to cool completely.
Cooling down the dough is critical to adding flavor combined with the ease of actual baking. To ensure freshness and chewy texture, store the cookies in an airtight container with a piece of white bread.
SmartPoints (Freestyle): 10
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Do you want more gluten-free desserts?
Do you fancy sweeter treats? After you’ve whipped up a batch of these chewy chocolate chip cookies for your gluten-intolerant loved one (and tried some of them yourself), you may also want to try making one of these gluten-free desserts:
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