If you have followed Get Allergy Wise for awhile, you know that most of my recipes are adaptations of preexisting recipes. I definitely need other recipes as road maps and realize how lucky I am to be able to search the web to find much of what I am looking for. Recently acquired some parsnips but never cooked with them? Search for recipes on the internet! Only have carrots, onions, salsa, and a bag of rice in your cupboards? Get meal ideas on the internet! Seriously, we are spoiled with convenient, expansive information these days.
Despite the internet's bottomless pit of great recipes, I am still a fiddler by nature. I can't help but play around with recipes -- sometimes a little and sometimes a lot -- to fit the needs of my milk-allergic, nut-allergic kids or to lower the sugar content, or to fulfill our family's lifestyle choice of eating more plants and less meat.
So it says a lot (and is pretty rare) when I do *not* find a thing to change about a recipe. One such recipe is vegan author Dreena Burton's recipe for homestyle chocolate chip cookies. The recipe is a favorite cookie recipe of mine. When I first discovered it online two years ago, I think I made batches of it for three months straight, I was that addicted. I love that the cookie uses oil rather than vegan margarine or shortening and also uses a good amount of maple syrup as the main sweetener. Even Dreena's estimated bake time (11 minutes) was exactly right for my oven. Okay, the one thing I did change was that I omit the molasses but that is because I never have any on hand. Besides that, I couldn't find anything to change about this recipe!
I love Dreena's chocolate chip cookies but the tinkerer in me was curious. I wondered if I might be able to do something about the wheat-based flour that the original recipe calls for. Could I replace the flour with something that would be safe for those who are allergic to wheat or gluten-intolerant?
I've tried the popular gluten-free flour blend of brown rice flour, potato starch, and tapioca starch. But I seized the opportunity to go off the beaten GF trail and combine some flour alternatives that have accumulated in my pantry, flours that I must have bought after seeing recipes that I wanted to try but sadly haven't gotten to yet. I opted for a more protein-rich mix of garbanzo flour (boy, I have a lot of that around!), potato starch, and quinoa flour.
The cookies turned out delicious! Texture-wise and tastewise, they were very similar to the original recipe. These cookies were able to attain a more golden brown color than when I make the original homestyle cookies. (Perhaps the molasses that I always omit usually helps with browning?) I think the quinoa flour adds a slight nutty flavor but this works fine with the chocolate. And I don't know why, but big chocolate chunks elevates these cookies to another level.
Bakery-style Chocolate Chip Cookies - free of the top 8 allergens
Adapted from Dreena Burton's homestyle chocolate chip cookie recipe featured on her Vive La Vegan! blog and cookbook of the same name
1 cup garbanzo flour
1/2 cup quinoa flour
1/2 cup potato starch
1/2 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/4 tsp cinnamon
1/2 cup turbinado "raw" sugar
1/2 cup oil
2/3 cup maple syrup
1 Tbsp vanilla extract
1 cup Enjoy Life mega chocolate chunks or 1 cup of safe chocolate, coarsely chopped
Extra sea salt (flakes are great) for sprinkling, optional
- Preheat 350 degrees Fahrenheit. Grease or line 2 cookie sheets with aluminum foil.
- In a large bowl, whisk together all dry ingredients. Make sure any clumps of flour or starch are broken up to ensure even mixing.
- Create a well in the center of the dry ingredients. Pour oil, maple syrup, and vanilla extract into the well and mix the wet ingredients together.
- Gradually combine wet and dry ingredients, stirring through the dough so that there are no pockets of dry ingredients left. The dough will be a little thin, not as sticky and thick as a typical gluten-full cookie mix. Then stir in chocolate chunks.
- Spoon out 1 to 1.5-inch balls of cookie dough on cookie sheet. Sprinkle with additional sea salt flakes if you so desire. Leave 2 inches of space between each cookie -- these cookies do spread quite a bit!
- Bake at 350 degrees Fahrenheit for 10-12 minutes or until cookies begin to turn golden. Promptly remove from oven and let cool.