I always say one of the easiest things to bake gluten free is cookies. I purposely do not get attached to the idea or need to make the best "... cookie recipe ever".
Take these chocolate chip cookies for example. Chilling the cookie dough overnight or longer improves the flavor. There are also methods designed to improve caramelization and texture. These techniques have merit, but when I want cookies right away simplicity is what I go for (some techniques will not work as intended since these cookies do not contain eggs and dairy butter). At any rate the cookies always taste great, absolutely no one has ever commented about technique. I'm happy to do the extra work whenever I feel inclined.
This recipe falls in the keep it simple category. It's the recipe you need for a quick treat. I've used pistachios here but you can easily use another type of nuts, dried fruit or just more chocolate chips.
Happy Baking!
Gluten Free and Vegan Chocolate Chip Pistachio Cookie Recipe
Ingredients
(makes 10 – 12 small cookies)
½ cup brown rice flour
¼ cup almond flour
¼ cup potato starch
¼ tsp xanthan gum
1 tsp baking powder
¼ tsp salt
¼ cup coconut palm sugar
1 tbsp coconut oil
¼ cup coconut milk
¼ tsp vanilla extract
2 tbsp crushed pistachios
1 oz chocolate chips
Notes
You can use a pre-packaged gluten free flour blend, preferably a “light” blend for cake or pancakes and not a bread mix. Omit the xanthan gum if already in your mix
The coconut palm sugar gives the cookies a nice brown colour and adds a “caramelly” taste to the cookies. You can use regular sugar instead with the following changes to the recipe:
Sub the baking powder with 1/2 tsp baking soda
Sub the coconut palm sugar with 3 tbsp brown sugar and 1tbsp white sugar
You can sub the pistachios with any other nut. You can also add more if you wish just adjust the liquid accordingly
Directions
Line a baking sheet with parchment paper
In a mixing bowl add the dry ingredients and stir to combine. Leave out the pistachios and the chocolate chip
Add the wet ingredients to the flour mixture. Knead or mix until the dough is slightly sticky but holding together, add a little water or milk at a time if needed. Fold in the pistachios and chocolate chips
Scoop rounds of the dough (about 2 tablespoons in size or as preferred) onto a parchment lined sheet leaving a space between each round. If you find the dough difficult to handle, chill for about 15 minutes before shaping
With wet hands flatten into discs. The cookies do not spread much so flatten to your desired thickness
Chill the tray of cookies in the refrigerator for 20-30 minutes
While the tray is in the refrigerator, preheat the oven to 425F
When ready, bake for 8-10 mins until the tops are lightly browned or until the cookies are set
Cool and enjoy! Store in an airtight container on your kitchen counter for up to 5 days (if your kitchen is hot and humid, store in the refrigerator).