|Gluten/Dairy/Egg/Soy Free Vegan Toll House Chocolate Chip Cookies
Today, I am celebrating the new look of my blog with a special treat.
A year ago, I did not even know what a blog was. I just had lots of ideas floating around in my head with no place to organize all my thoughts. With the persistent urging of my husband, and a chance meeting with a friend last July 4th at our annual town fireworks, I went home that night and started this blog. My friend had started his own blog not long ago, and encouraged me to just start writing, after all,how else would I learn how to blog or what a blog was all about unless I tried.
The past nine months have been a whirlwind for me. I have been learning how to write recipes and posts,take food photos, and code a bit in html, while meeting an incredibly diverse group of talented bloggers through facebook, twitter, stumbleupon and post comments. However, the biggest reward has been connecting with readers like you, and knowing that I have made a difference in a few people’s lives. This blog has enabled me to reach far more people than I could ever have imagined, and share recipes that I have made for family and friends, whether they are fighting cancer, food allergies, or just trying to eat more healthily.
Now, onto my post of the special treat that my family will be enjoying to celebrate my blog’s new look.
I have been playing around with gluten-free flours the past month or two and am finally feeling more comfortable making my own substitutions. One of the things I’ve read in numerous places is that a variety of gluten-free flours should be used to try to mimic the taste and texture of wheat flour.
Most gluten-free store-bought baked goods use white rice flour as a primary ingredient, less nutritious than whole grain flours, plus one of my sons is also allergic to eggs, dairy and soy, which are commonly found in gluten-free cookies, cupcakes and muffins at the supermarket. Part of the gluten-free challenge I have been faced with is making healthier versions of the gluten-free baked goods in the supermarket without all the allergens.
I have a pantry full of gluten-free flours (it’s very messy!) so I have lots to play with. I have quinoa flour, millet flour, garbanzo/fava bean flour, brown rice flour, teff flour, tapioca starch, arrowroot starch, and potato starch in my pantry right now. I also have ground flax seeds which I’ve been using to substitute for eggs in recipes, and xanthum gum, which is needed to help bind the ingredients together in baked goods.
Although I’ve made gluten-free muffins and scones, granola bars, hot soft pretzels and bread, I hadn’t made any gluten-free cookies yet. I decided to try making gluten-free Toll House Chocolate Chip Cookies, always a favorite among kids, based on the recipe on the back of the Nestle Chocolate Chip package.
These gluten-free Toll House Chocolate Chip Cookies came in handy recently when I was testing out recipes for my book review of Teen Cuisine. One of the special treats my kids wanted to try was a cookie ice cream sandwich. At first, I cringed at the thought of making this ice cream treat since I knew my little guy couldn’t have any; but, then I realized I could make him something just as tasty — I made a cookie ice cream sandwich with these gluten-free Toll House Chocolate Chip Cookies and Purely Decadent Coconut Milk Vanilla Ice Cream. For a most decadent, celebratory touch, I melted some dairy/soy free chocolate chips and drizzled it on top of the chocolate chip ice cream sandwich just like Chef Locricchio’s recipe in Teen Cuisine.
|A Gluten/Dairy/Egg/Soy-Free Ice Cream Sandwich, a Decadent Celebratory Treat!
Whole Grain Gluten-Free Flour Mix
Make extra and store in a container so you’ll have some on hand to make cookies in a pinch.
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup garbanzo/fava bean flour
1/2 cup millet flour
2/3 cup tapioca starch
1/3 cup arrowroot starch
Combine all ingredients in a bowl and mix well.
Gluten/Dairy/Egg/Soy Free Vegan Toll House Chocolate Chip Cookies
This tasty treats are cholesterol free since they are dairy/egg free. With the addition of whole grains in the flour mixture, this old standby cookie recipe is a healthy alternative for anyone, not just those with allergies (my other non-allergic kids loved these!)
2 1/4 cups Whole Grain Gluten-Free Flour Mix
1 teaspoon xanthum gum
1 teaspoon baking soda
1 teaspoon salt
1 cup Soy-Free Earth Balance or virgin coconut oil
3/4 cup coconut sugar
1/3 cup agave nectar
1 teaspoon vanilla extract
2 tablespoons flax seed mixed with 5 tablespoons water
1 1/2 cups dairy/soy free semi-sweet chocolate chips
Preheat oven to 350 degrees.
Mix dry ingredients together in a bowl. Beat Earth Balance, sugar, agave nectar, vanilla and flax seed mixture together in a large bowl until creamy. Gradually beat in dry ingredient mixture. Stir in chocolate chips.
Drop rounded teaspoons of cookie dough onto parchment paper lined baking sheet.
Bake for 8 minutes (adjust depending on your oven) until golden brown. Slide parchment paper onto wire cooling rack.
Resources on Gluten-Free Flours:
The Gluten-Free Chef’s How To Use Gluten Free Flours
Gluten Free Girl and the Chef’s Guide to Working with Gluten-Free Flours
About.com Celiac Disease: Tips for Baking with Gluten-Free Flour
Gluten-Free Mommy’s Gluten Free Grains 101: The Best Flour Blend
Living Without’s Gluten-Free Flour Power