Coconut Chocolate Chip Cookies (Gluten Free)

IMG_6185

With a sister who is gluten-intolerant I have tried a decent amount of gluten free cookies.

And let’s face it- they either have weird ingredients or they just don’t taste that great.

Except for peanut butter ones. But what if you want a normal, chewy chocolate chip one?

It’s a sad day for you….until now.

I stumbled upon this recipe while browsing Pinterest. (gotta love the pinterest)

A Thought For Food, Gluten Free Chocolate Chip Cookies 

The writing convinced me…I should try this one.

And it was AMAZING.

I served them at a party and no one knew they were make with Chickpea Flour. Except for my sister and her very happy tummy. I literally was blown away. I wish I had of taken a picture of her face when she ate her first real cookie in YEARS.

But then my brain got to going, what if I took the base of the recipe and made it my own.

Genius.

So yesterday my sister and I decided we needed cookies for a trip we are taking this week to Spain.

Traveling without being able to eat gluten is.a.pain. Do you know that a ton of chips have gluten in them?!?! And granola bars, and candy, also most soy sauces….it’s been a rough week in the “this has gluten in it too!” department.

Cookies were needed.

IMG_6176

 

(It should be noted that my sister got Henna done a week or so ago, and it’s starting to wear off..hence the weird markings on her hands…she’s isn’t diseased…I promise…)

We started with the base recipe from “A Thought for Food” and added coconut, coconut extract and left the chocolate chips.

Chewy, happy, amazing smelling cookies emerged from the oven. It helped us get over the “whyyyy does everythinggggg have gluten in it!” blues.

Cuz you can’t be sad while eating one of these little guys.

IMG_6166

 

Coconut Chocolate Chip Cookies

adapted from A Thought For Food

makes about 3 dozen medium-large cookies

 

 

If you skip steps in this recipe, the cookies will turn out differently, I learned this the hard way. 

1/2 cup butter, softened

1 1/2 cup brown sugar (or half white, half brown sugar)

2 eggs, room temp

1/2 teaspoon vanilla

1 tsp coconut flavoring

2 cups chickpea flour, sifted**

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 cups chocolate chips, or chopped chocolate bar

1 cup coconut flakes, sweetened or unsweetened

**Don’t skip sifting the chickpea flour. This step makes the difference between cakey, hard cookies to chewy amazing ones.

Directions:

Sift chickpea flour, salt, baking soda, and powder into small bowl.

In a separate bowl, combine softened butter, sugar, vanilla and coconut extract and eggs. Mix until combined, and the butter and sugar have fluffed up a bit.

Stir in the flour mixture and then add in chocolate chips and coconut.

Let the dough rest in the freezer for 10-15 minutes.

Place by spoonfuls onto a parchment lined cookie sheet and bake for 8-10 minutes. (The original says 12-15 but I found that too long for my oven, see what works for yours.)

Cookies will be dark brown, and need to cook completely or you will be left with the raw chickpea flour taste. You don’t want that.

The way I generally test my cookies is by watching them, when the middle stops bubbling and lays flat, they are done.

Remove from oven and let cool before removing them from baking sheet.

Eat, smile and fall in love with chickpea flour.

Advertisements

Gluten Free Brownies

Image

Don’t run away at the words “gluten free” being in the title. I assure you that this isn’t a gluten free recipe that requires 3 different health food stores and a dictionary.

That’s not me.

I promise.

As a self-taught cook and baker, when I see the words “gluten free” I scroll immediately to the ingredient list and see what weird things it requires, to see whether it’s worth me continuing reading or not. Weird food names often means I stop reading.

It’s a sad day when you get your hopes up on an amazing recipe only to find out that you have to drive an hour away to find that magical ingredient. It’s a sad sad day. I try to avoid it at all costs.

I stumbled upon this brownie recipe while searching for things to make with Chickpea flour. (Also known as Garbanzo bean flour, Gram flour and besan) My sister is gluten-intolerate and I love being able to make things she can eat that are “normal”. After playing around with a cookie recipe that used Chickpea flour I decided to branch out into brownies. These are just as easy as normal brownies, just swapping out the white flour for chickpea flour. Although every spice shop in my city here in Africa carries chickpea flour, it may be a little harder to find in the States. Check out the health food section of your local grocer, with the rise of Gluten Free diets, it’s sure to be there.

The tiny grocery store in the town I grew up in now carries it, so I’m sure most major chains do now as well.

These brownies are a perfect example of why I retreat to the kitchen at the end of the day. Brownies, with the taste of the ones we grew up with, that gluten-intolerate friends can eat. And that those of us that love gluten still enjoy. Being able to sit food down in front of someone that brings joy to their tastebuds and heart- its more of a gift to me than to them. I love seeing the smile on their face. My sisters especially.

Make these brownies, bring a smile to someones face that hasn’t had real brownies in ages. Make their week 1,000 times happier. You won’t regret it.

Image

Gluten Free Brownies

Adapted from Lucillian Delights

3 eggs

200/ 1 cup grams Sugar

150 grams/ 2/3 cup of Butter

100 grams/ 3.5 Oz Dark Chocolate (either a bar chopped up, or chips)

50 grams Chopped nuts (roughly 1/2 cup, I used hazelnuts, but walnuts or pecans would also work)

4 Tbspns Cocoa Powder

80 grams/ 3/4 cup Chickpea Flour

** It should be noted that raw chickpea flour is not tasty at all. So for all of you batter tasters like myself, do yourself a favor and refrain. Trust me. Once the flour is cooked the raw bean taste goes away completely.

*Pre-heat oven to 175 C/ 350 F

1. Melt butter and chocolate until chocolate is smooth. I used the microwave, but a double boiler works as well.  Let cool.

2. In a separate bowl, beat eggs and sugar until pale yellow and fluffy.

3. If the chocolate mixture is still warm, add a couple of small spoonfuls of the chocolate mixture into the egg mixture to temper the eggs. We don’t want scrambled eggs in our brownies. No bueno. Slowly add the rest of the chocolate/butter mixture until well combined.

4. Sift salt, flour and cocoa  together. I added around 1-2 tbspns of coffee grounds in this step to boost the chocolate flavor. Totally optional though.

5. Stir into chocolate/sugar mixture and stir until combined.

6. Add in nuts and mix to combine. (I added mine to 2/3 of the batter after pouring into a pan, for those non-hazelnut lovers of the bunch)

*I also added about 1/2 cup of chocolate chunks

7. Pour into greased baking dish. A square 9×9 works well. (I choose to go the parchment paper route, because I am lazy and it’s easier to clean up…feel free to follow my example.)

 

Bake at 175 C/350 F for approximately 25 minutes, check with a toothpick to test done-ness. When it comes out mostly clean, they’re done.

 

Enjoy!

 

I won’t say that I didn’t sneak a bite before these were completely cooled, but if I happened to do so, i’d tell you that they are amazing slightly warm. AMAZING.