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Tuesday
May122009

No Worries Chocolate Chippers

Chocolate Chip Cookies are the quintessentially classic cookie. Can you imagine life without them? Well, if you’re reading this you probably have—even if only for a short while.

It doesn’t take long after finding out you can no longer eat gluten (and eggs and most dairy) for reality to sink in. All of a sudden you think—no pizza, no pasta, no sandwiches? No cookies? Well, that’s not really how it is but that’s how it seems at the time.

Gotta tell you when I found out about my food sensitivities I immediately started an online researching jag (that continues to this day). The internet saved my life. Well, actually my naturopath and all the organizations and bloggers who shared information about restricted diets did. I am thankful to all the people out there who have made their food journeys public and shared their recipes, tips, stories. Without this amazing celiac, allergic, food sensitive community I would never have eaten a satisfying chocolate chip cookie again! (And, they supplied so much more than cookies!)

So, here’s my take on that wonderful classic and it’s based off the age old Tollhouse recipe. There’s a few more ingredients but it’s just as good.

As I was licking the spoon I thought “No need to worry - no eggs.” Hence, the name. If you don’t use gluten, eggs, or dairy this is a great recipe for you. Go ahead … eat them. No worries.

This is a soft, light cookie on the inside with a bit of crunch on the outside.

No Worries Chocolate Chippers

1 flax egg
1/4 cup Earth Balance Buttery Spread
1/4 cup applesauce
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup white sugar
1 cup sorghum flour
1/4 cup potato starch
1/4 cup sweet rice flour
1/4 cup tapioca flour
2 tablespoons almond meal
1/4 cup GF oatmeal
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Enjoy Life semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)

Preheat oven to 375℉. Line two large baking sheets with parchment or silpat.

Make the flax egg: 1 tablespoon ground flax mixed with 2 tablespoons warm water. Stir well and set aside.

Blend softened Earth Balance Buttery Spread, sugars, flax egg, applesauce and vanilla in the bottom of a stand mixer and mix for a minute or two until all ingredients are blended together.

Add flours, potato starch, almond meal, oatmeal, baking soda, baking powder, xanthan gum, and salt to a separate medium sized bowl and whisk until all the dry ingredients are mixed well.

Turn on the mixer and slowly add the dry ingredients to the wet ingredients. Mix well until all ingredients are fully incorporated. Stir in the chocolate chips and walnuts.

Drop by spoonfuls onto the baking sheets leaving room between each cookies (mine did not spread). Bake for 12 minutes, rotating the trays halfway through the baking time. Remove from the oven. Let them sit for a few minutes and then move to a cooling rack. Makes about 2 dozen cookies.

PRINT RECIPE

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Reader Comments (1)

Do you think I could use a ener-g egg replacer instead of the flax egg?

Answer: My guess is it would work just fine. I haven't tried it yet though so can't say with any certainty.

Jan 16, 2014 | Unregistered Commenterscoughlin

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