Here is a free tip from me to you, because I care about you and I want you to be happy: don’t ever become allergic to gluten. The war against gluten is not one you want to wage, because it results in disgusting. Nobody wins, is what I’m saying here.
You see that shot above? Jesus, have you ever seen cookie dough look MORE like dog shit? I for one, have not. And it didn’t get much better from there.
You might THINK the cookie above looks like it’s smiling. How joyous, right? Wrong. The only thing that cookie has to smile about is that it secretly tastes like chalk and some unsuspecting cookie lover might accidentally mistake it for a regular cookie and be really fucking disappointed when they discover that this in not the case, not at all, not in any way, shape or form.
When you look at it that way, this cookie becomes a smug little bastard. Smiling away at my poor sister, who has newly-discovered celiac disease and can no longer have gluten, which I’m now convinced is the most amazing substance on earth. Smiling as she bravely fought the war against gluten, and came out the other side with some flat discs better suited for making medals of honor than for eating.
But, oh, don’t get me wrong, I ate like 6 of them anyway. (also, we broke most of the rules in this recipe, most notably lack of xantham gum, so that might be the reason for the gross. i’d like to say we’ll get it right next time, but to be honest, i’m not in any kind of huge rush to make gluten-free cookies again.)
Gluten-Free Buckwheat Chocolate Chip Cookies
from Gluten-Free Goddess (whose prowess I don’t doubt. this clearly isn’t her fault)
1 cup buckwheat flour
1 cup sorghum flour (or rice of you prefer)
1/2 cup tapioca starch
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking soda
1 teaspoon sea salt
“Wet” mix ingredients:
1 cup Spectrum Organic Shortening
1 1/2 cups organic light brown sugar, packed
1 tablespoon bourbon vanilla
1 tablespoon honey (or agave nectar to keep it vegan)*
Ener-G Egg Replacer for 2 eggs- of if you prefer eggs, use 2 happy free-range organic huevos
2-5 tablespoons vanilla rice or hemp milk, as needed
1 10-oz bag of allergen-free semi-sweet chocolate chips
1/2 cup chopped nuts, coconut, or chopped dried fruit, if desired
In a large mixing bowl whisk together the flours, tapioca starch, xanthan gum, baking soda and sea salt. In a separate bowl, beat the Spectrum shortening, brown sugar and vanilla until smooth. Add in the eggs or egg replacer and beat to combine. Add the dry ingredients a little at a time and beat to combine- until a dough forms- adding a tablespoon of vanilla rice milk at a time to achieve a soft but sturdy dough. Add the chocolate chips and any additional add-ins and beat by hand. Cover and chill the dough for an hour. Preheat the oven to 350 degrees F. I use an Exopat liner on my baking sheet; but you could also use parchment paper. Scoop tablespoons of dough and form them into twenty balls; place them on the lined cookie sheet, about two inches apart. Press down on the dough balls ever so slightly, but keep a slightly mounded shape- not too flat. Bake in the center of a pre-heated oven for 12 to 17 minutes, or until the cookies are firm. Remove the cookies with a thin spatula and place them on a cooling rack. They will crisp as they cool. This recipe makes 20 large cookies. A larger size bakes up better than smaller- crispy good on the outside and tender-chewy in the middle.