GF, DF and DLicious chocolate chunk, pecan cookies.

2 1/4 cups gluten free flour blend
1/2 tsp baking soda
1/2tsp baking powder
1/2-1tsp salt (I use sea salt)
1 cup vegan margarine or shortening
1/2 cup brown sugar
3/4 cup sugar (I use a natural whole cane sugar)
1 generous tsp vanilla extract
2 eggs
1 pckg dairy-free chocolate chunks/chips (I use Enjoy Life)
1/2 to 1 cup of chopped pecans, walnuts or both

Frontier makes an alcohol-free extract, or if you’re feeling crafty, scrape out some of the caviar from a vanilla bean pod and add it to the mix or infuse it in the margarine or sugar the night before… haven’t tried it so let me know if anyone does.  Seems sound :o)

If you are concerned about your cookies holding together, you can add 1/8-1/4 tsp xanthan gum.  I don’t in this recipe.  Allow them to cool sufficiently before removing them from the tray and they will hold together well.

Beat the eggs, sugars, vanilla and margarine until creamy and thick.
Blend the dry ingredients together and add them to the creamed mixture.
Stir in chopped nuts and chocolate chips.

Spoon onto a natural parchment paper-lined cookie sheet and bake at 350 until just starting to brown.  Allow them to cool sufficiently before removing from the sheet.  You can slip the sheet off the pan and lay down a new one to get the next batch cooking right away or wait until they’ve cooled before relocating to a plate.

Of course, a few warm, gooey, melted chocolatey cookies will find their way into your mouth and those of your kids, that includes the husband.  Expect them to be slightly crumbly when warm and just scoop them quickly into your hand and onto your taste buds.

If dairy isn’t your issue, feel free to substitute with butter.  And incorporate any type of chocolate chips or chopped up favourite bar of chocolate.

If gluten doesn’t trouble you, replace the gf flour with your flour of choice.  Experiment.  Coconut flour is divine in baking.  Add some to your regular flour for a better nutritional and taste profile.

As with all my gf recipes, when I find one that works, I use it as a base for many others.
Try raisins, cinnamon, ginger and cloves instead of chocolate chips for a nice spice cookie.
Or grate lemon peel or orange and add cranberries for a lovely accompaniment to afternoon tea with the girls.

I don’t sweat baking.  A. because I am fortunate enough to come from a long line of women who made incredible meals and delicious desserts from scratch.  And B. If things don’t turn out perfectly, I’ll eat ‘em anyway so… win-win!

Have fun.  Infuse your food with love and inspire your kids with creativity in the kitchen.

Happy baking!

Speak Your Mind