gluten free by nature — casein, soy and entirely almost sugar free…

Last week I was perusing the New York Times online and there was an article about Babycakes bakery in New York City. This particular bakery has received quite a bit of press over the last few years, primarily because they offer allergen free vegan baked goods. Most of their items are gluten free, casein free, nut free, and egg free. They even steer away from using cooking oils (such as grapeseed) because some children and adults are sensitive to it. In any event, the article included their recipe for chocolate chip cookies. I adapted it to my liking and have tested the recipe on my kids and some friends who flew in to visit us for Labor Day weekend from the UK. After several attempts I think I finally got it right.

The chocolate I used has tiny pieces of crystallized orange peel in it. So, it gives the cookies a very subtle orange twist. Not overpowering at all. In my opinion – absolutely delicious. Feel free to use your own chocolate bar though. Nutritionally speaking, the very best chocolate bars are those that contain at least 70% cocoa. Personally, that’s right up my alley. Which at times presents a problem because I have to  limit myself to a daily ration. I love my chocolate ! I am not certain these are guilt free cookies – but they are certainly delicious! Even my gluten eating friends loved them! Let me know what you think….

dry ingredients:
2 cups ground raw almonds (I used blanched but regular are fine and I ground them in my blender)
1/3 cup coconut sugar
1 tsp baking soda
pinch kosher salt
1/4 cup flax seed meal
2/3 cup Alter Eco Dark Chocolate Twist – (1 entire bar), roughly chopped

wet ingredients:
1/3 cup coconut oil, slightly melted
2 tsp gluten free vanilla

Prepare wet and dry ingredients separately.  Combine in one bowl. Using a small ice cream scoop, spoon the batter onto cookie sheets lined with unbleached parchment paper. Bake at 325 degrees for 10 minutes. Let cool on cookie sheet for 5-7 minutes before transferring to a cooling rack.

Side note: If you are using Bob’s Red Mill almond meal/flour you’ll have to increase the oil to 1/2 cup.  Freshly ground almonds have more oil in them. Thus, the original recipe requires less oil.

Tags: casein free chocolate chip cookies, grain free chocolate chip cookies, SCD chocolate chip cookies, soy free chocolate chip cookies

This entry was posted on Saturday, September 12th, 2009 at 2pm and is filed under baked goods, cakes/cookies, desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.