After a few years of playing with different recipes and various gluten free flours, I FINALLY made a batch of gluten free cookies that met my own approval! And thank goodness I wrote down my ingredients this time because I like to artistically improvise when cooking! I also added a protein boost. Almost every time I sampled out a version, one of my best friends would say “Don’t publish this recipe! You need to keep this a secret and sell these!” Well, a career in baking and food distribution is not on my list of priorities so I decided instead to post this on my blog and share with you – at least the basic components. I’m not giving away MY secret. : )
It’s up to you to add a twist and make it your own. For example play with different types of gluten free flours. Add a hit of cinnamon! (Hint: Thank you, Alton Brown for the framework for MY masterpiece!) Enjoy and please post a comment, share on your Twitter or Facebook page. I’d love to hear how this gluten free recipe may have changed your cookie experience!
Dr. Melanie’s Ultimate Gluten-Free Protein Infused Chocolate Chip Cookies
8oz organic unsalted butter (You can substitute 1-2 oz with olive oil. Sorry, I don’t measure the oil.)
2 cup gluten free flour (various sourced flours -brown rice, coconut etc such as Trader Joe’s or Uncle Bob’s Red Mill)
1/4 cup Protein Powder (I used one of our professional grade whey protein powders-Perfect Protein by Metagenics. I also recommend Fit Food Whey or Fit Food Vegan powder by Xymogen)
2 heaping tblsp of the same protein powder
1 1/4 oz of gluten free cornstarch
1 tsp xanthum gum
1 tsp unrefined sea salt
1 tsp gluten free baking soda
1 cup coconut sugar (Coconut sugar is not as sweet as regular cane sugar, hence the “not so sinful” quality.)
1/4 cup organic apple sauce
1 whole organic egg
1 organic egg yolk
2 tblsp almond or coconut milk
1 1/2 tsp vanilla extract
12 oz semi sweet chocolate chips
1 cup chopped walnuts
toasted or roasted unsweetened coconut flakes
Preheat oven to 375 degrees F
Sift flour, cornstarch, xanthum gum, salt and baking soda into a medium bowl and set aside.
Cream the butter and sugar together for 1 minute. Add the apple sauce. Add the whole egg, egg yolk, almond/cocounut milk and vanilla until well combined. Slowly incoporate the dry mixture until mixed completely. With a wooden spoon, stir in the chocolate chips and walnuts.
Chill dough in refrigerator for an hour. Shape into 2 inch balls on parchment paper and into the top center of each, press some toasted coconut flakes. You may fit 6-8 cookies per sheet. Bake for up to 14 minutes, rotating the pans after 7 minutes. (Mine were done earlier, so watch for early browning!) Remove, cool in the pans and then transfer to a wire rack to completely cool. Store in airtight container. Depending on your climate, it’s best to keep them stored in the refigerator. Makes about 24 cookies.
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