Chocolate Chip Cookies

Nestle Toll House Chocolate Chip Cookies, an American Staple.  But, for Gluten Free folks, it can be a celiac disaster.

Today, my son and I went to Applebee's for lunch.  He had a Cowboy burger, and I had a Baked Potato with sour cream, butter, and bacon bits.  It was yummy.

While waiting on my potato, I was looking over the dessert menu left on the table and saw an awesome chocolate chip sundae.  Oh, it looked so good, but we ended up getting a Hot Fudge Sundae shooter because I'm gluten free. (Not to mention it was $1.99 compared to the $6.29 sundae. Wow!)

I also wanted a hamburger, but they don't serve gluten free buns.  But, she told me I could bring my on Udi's hamburger bun next time, and they would be happy to fix me one.

Back to the chocolate chip cookies.  On the way home, I stopped at Kroger, and purchased some Nestle miniature chocolate chips intent on making my own sundae.

Following the recipe on the bag, I made the nicest little crispy cookies you see above.  They didn't have the soft chewy texture I was looking for, but the crispness of the cookie was a good balance with the ice cream, chocolate syrup, and whip topping.  (hum...if I'd only bought cherries!)

To replace the wheat flour normally used in the recipe I used a combination.  Calling for 2 1/4 cups all-purpose flour, my combination included 1 cup brown rice flour, 1 cup sorghum flour, and 1/4 cup tapioca flour/starch.  I increased the baking soda to 3 tsp instead of the original 1 tsp.  Next time, I'm going to use only 2 tsp since the cookie was crispy anyway.

The recipe called for 2 sticks room temperature butter, but I only used one stick because we have egg allergies and I substituted with vegenaise.  Vegenaise is a sunflower based mayonaise substitute, so I didn't want them to be really oily.  And, I threw in a scoop of egg replacer.  I did lightly spray the baking sheet with cooking oil just in case, and I say very lightly.

It was a dry dough, so I added a couple tablespoons of whipping cream to thin it out a bit.  And, I added only 1 cup chips instead of the 2 cups listed in the original recipe.

Here's my recipe based on the original Nestle Toll House Cookie recipe:

1 c brown rice flour
1 c sorghum flour
1/4 c tapioca flour/starch
3 tsp baking powder (use 2 next time)
1 Tbsp Egg Replacer
1/4 c Veganaise
1 stick soft unsalted butter
2 Tbsp whipping cream
3/4 c granulated sugar
3/4 c brown sugar

Preheat oven to 375 degrees.  Mix sugars, vegenaise, butter, and whipping cream.  Combine dry ingredients: mix well.  Gradually mix in dry ingredients with the sugar mixture.  Very lightly spray cookie sheet, drop cookie dough by the tablespoon onto cookie sheet.  Bake 9-11 minutes.  Cool.

I would like to experiment with different flour combinations to get a softer consistency cookie as an alternative to the crispy one, which I really liked!

There isn't any raw egg so you can eat your cookie dough and have your cookies too!  If you have any suggestions on a softer cookie texture, post me a comment, please.

Enjoy.