This post is dedicated to Shirley at gfe – gluten free easily. I’m going to post it on Amy’s Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free. And it’s about making a recipe from Elana’s Pantry. Well, it’s just a big ol’ gluten free party over here.
The other day, I wrote a post about making Elana’s (from Elana’s Pantry) chocolate chip cookies. I said I was planning on trying the vegan/dairy free version, soon. Shirley left a comment that she tried them, but it didn’t work out too well. She thought maybe it was the Sil Pat. Well Shirley, I think you’re right. I tried the vegan/dairy free version, and they were delicious. I still can’t believe these cookie could actually be good for me. I love these cookies.
So, here’s what happened. I went to Elana’s site and found the gluten-free, vegan/dairy free chocolate chip cookie recipe. While reading the post, I saw that it included a letter from one of her readers. In the letter, she mentioned that it looked like Elana packed the almond flour in the measuring cup. Good note. So, while making these cookies, I packed in as much almond flour as I could into the measuring cup. Put that, the salt and baking soda in a mixer. I had the grapeseed oil, vanilla and agave nectar mixed in another bowl, and I added it to the flour while the mixer was going. It turned out nice and dough-like.
I decided to add the chocolate chunks (dark chocolate, 72%) after I put the cookies on a sheet. (Yes, I still haven’t bought chocolate chips, so my son’s hammer is getting a workout.) I like them on top. Also easier to pick off when my son wants a cookie.
I made the first batch and then read that I was supposed to push them down before baking. So, I pushed them down the second time. Also, I used parchment paper, again. It worked beautifully. Plus, I can just pull the parchment paper off the cookie sheet, onto the cooling rack. They lift off easily when they are cool.
They turned out so perfect. I absolutely love these cookies. Did I say that already?
The other good thing about these cookies, is that when we were all sick this last week, this was one of the few things I could get my son to eat. I would eat the chocolate off of the top. (I sacrifice myself for my child.) Then, I would give him the rest, which was mostly almond flour. The half cup of grapeseed oil and agave nectar is spread out over 24 cookies. He would eat one cookie, at most.
So, Shirley, you can now make these cookies and enjoy. I hope you enjoy them as much as I do. And, give away that Sil Pat, I guess.
Until later, here’s to… Living better, easily!™
PS – If you haven’t already and would like to – you can ‘like’ me on Facebook.