glutenfreebymarriage

March 15, 2013

GF Chunky Monkey Cookies

Filed under: baking, cookies, dessert, gluten-free — Tags: , — glutenfreebymarriage @ 10:11

chunky monkey cookies with cookie dough

I think I mentioned before, but I have a cookie problem.

I have plenty of self-control when it comes to cake, brownies or any other baked good, but put a plate of cookies in front of me and poof!  They will disappear.

Like a true addict, I can’t eat just one and instead of confronting my problem, I had the bright idea that if I made healthier cookies I could justify my cookie eating ways.

I’m not delusional enough to believe that it’s okay to eat a dozen cookies in one sitting, even if they are healthy, but I do think that the resulting recipe is a good way to sneak in some extra nutrition.

Fair warning, like a lot of my experimental recipes, this one ended up with a variety of unexpected ingredients in strange quantities.  I haven’t had any complaints and the cookies disappear pretty quickly even when I’m not in the room, but I’ll let you decide.

Ingredients:

Makes about 42 cookies

  • 1/3 cup brown rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup sorghum flour
  • 1/2 teaspoon xanthan gum
  • 1/2 cup peanut butter
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 2 tablespoons softened butter*
  • 1/2 teaspoon vanilla*
  • 1 egg
  • 1 cup rolled oats
  • 1 1/2 teaspoons baking soda
  • 1 apple, peeled and shredded
  • 1 medium carrot, peeled and shredded
  • 1/2 cup raisins
  • 1/2 cup chocolate chips
  • 1/2 cup chopped nuts (pecans or walnuts work best)

*I used butter and vanilla because I started from my basic chocolate chip cookie recipe, but am not really sure that it adds anything to the flavor.  I think the peanut butter adds enough flavor and fat that the cookies would probably work without them.

Directions:

  1. Preheat oven to 4000
  2. Line baking sheet with parchment paper and set aside.
  3. Combine brown rice flour, tapioca flour, sorghum flour and xanthan gum in a medium bowl and set aside.
  4. In another bowl cream peanut butter, sugar, brown sugar, butter and vanilla.  Beat in egg.
  5. Add GF flour mix, oats and baking soda, mix until combined.
  6. Stir in shredded apple and carrot.  Add raisins, chocolate chips and nuts.
  7. Using a small cookie scoop, place dough on lined baking sheets and flatten with fork.
  8. Bake for 8 – 10 minutes at 4000 or until edges are lightly browned.  Cool on a wire rack before serving.

One important thing to note about these cookies is that the dough is pretty dark and it’s hard to judge their doneness based on color.  The cookies in the picture look burned, but are really almost the same color as the raw dough.  If they look like the edges are done but still feel a little too soft just leave them on the cookie sheet for a couple minutes.  Just like a steak, they will continue cooking until the pan cools.

Note: I did try adding ground flax in early versions, but it just made the cookies too dry.


So what do you think?  Now that you’ve seen the ingredients and tried the recipe, could these cookies count as a vegetable serving?

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