Gluten-free Chocolate Chip Cookies I

Gluten-free Chocolate Chip Cookies I Recipe - Delicious and healthy cookies made with quinoa flour and banana!

Preparation time: 15 minutes | Cooking time: 20-25 minutes | Servings: 12 cookies

Introduction

Gluten-free Chocolate Chip Cookies I are a delicious and healthier alternative to traditional chocolate chip cookies. Made with wholesome ingredients like baby brown rice cereal and quinoa flour, these cookies are perfect for those with gluten sensitivities or allergies.

History

The recipe for Gluten-free Chocolate Chip Cookies I was developed as a way to create a gluten-free version of the classic chocolate chip cookie. By using alternative flours and ingredients, this recipe provides a tasty and nutritious option for those looking to avoid gluten in their diet.

Ingredients

1 beaten egg
0.25 cup canola oil
1 (4 oz (113 g)) jar of strained baby fruit or 1 mashed banana
1 tsp gluten-free vanilla
1 cup instant baby brown rice cereal
0.25 cup quinoa flour
0.25 cup brown sugar
1 tsp gluten-free baking powder
0.5 tsp salt
0.75 tsp cinnamon + 0.25 cup white raisins or 0.25 cup chocolate chips + 0.25 cup chopped macadamia nuts

How to prepare

In a large bowl, combine the first 4 ingredients.
In another bowl, mix together the next 5 ingredients.
Combine the two mixtures, then add either cinnamon and raisins or chocolate chips and macadamia nuts.
If the dough is sticky, lightly oil your hands.
Spread canola oil on a cookie sheet using a balled-up paper towel.
Do not discard the paper towel.
Roll the dough into small 1-inch balls and place them on the cookie sheet.
Flatten the dough using the oiled paper towel or oiled fingertips.
Experiment with the size and shape for different levels of crispiness.
Since they will not spread, smaller and flatter cookies usually turn out the best.
Bake for 20–25 minutes.
The cookies will be perfect when the bottoms are lightly browned.
These cookies look and taste almost identical to the regular kind and are definitely worth the effort.

Variations

Try adding dried cranberries or chopped walnuts for a different flavor profile.
Substitute the macadamia nuts with pecans or almonds for a nutty twist.

Cooking Tips & Tricks

Make sure to mix the wet and dry ingredients thoroughly to ensure a well-combined dough.

- Experiment with different mix-ins like cinnamon and raisins or chocolate chips and macadamia nuts for added flavor.

- Flatten the dough before baking to achieve the desired level of crispiness in the cookies.

- Smaller and flatter cookies tend to turn out the best, as they will not spread much during baking.

Serving Suggestions

Enjoy Gluten-free Chocolate Chip Cookies I with a glass of almond milk or a cup of hot tea for a delightful snack or dessert.

Cooking Techniques

Be sure to flatten the dough before baking to achieve the desired texture in the cookies.

- Experiment with different sizes and shapes for a variety of cookie styles.

Ingredient Substitutions

Canola oil can be substituted with coconut oil or melted butter.

- Baby brown rice cereal can be replaced with regular brown rice cereal.

Make Ahead Tips

Prepare the dough ahead of time and store it in the refrigerator for up to 2 days before baking.

Presentation Ideas

Arrange the cookies on a decorative plate or platter for a visually appealing presentation.

Pairing Recommendations

Serve Gluten-free Chocolate Chip Cookies I with a scoop of dairy-free ice cream for a delicious dessert pairing.

Storage and Reheating Instructions

Store leftover cookies in an airtight container at room temperature for up to 3 days. Reheat in the microwave for a few seconds to enjoy warm cookies.

Nutrition Information

Calories per serving

Each serving of Gluten-free Chocolate Chip Cookies I contains approximately 120 calories.

Carbohydrates

Each serving of Gluten-free Chocolate Chip Cookies I contains approximately 15 grams of carbohydrates.

Fats

Each serving of Gluten-free Chocolate Chip Cookies I contains approximately 6 grams of fats.

Proteins

Each serving of Gluten-free Chocolate Chip Cookies I contains approximately 2 grams of proteins.

Vitamins and minerals

Gluten-free Chocolate Chip Cookies I are not a significant source of vitamins and minerals.

Alergens

This recipe contains eggs and nuts (macadamia nuts), which may be allergens for some individuals.

Summary

Gluten-free Chocolate Chip Cookies I are a moderate source of carbohydrates and fats, with a low protein content. They are a tasty treat for those with gluten sensitivities or allergies.

Summary

Gluten-free Chocolate Chip Cookies I are a tasty and nutritious alternative to traditional chocolate chip cookies. With wholesome ingredients and a delicious flavor, these cookies are sure to be a hit with everyone, whether they have gluten sensitivities or not.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for gluten-free chocolate chip cookies. It was a crisp autumn day, the leaves were falling in hues of red and orange, and there was a chill in the air that hinted at the coming winter. I had been invited to a potluck dinner at my friend's house, and as someone who loves to cook and bake, I knew I had to bring something special.

I had recently learned that one of the guests at the potluck had a gluten intolerance, and I wanted to make sure there was a dessert that she could enjoy. So, I set out on a mission to find a delicious gluten-free dessert recipe that would wow the crowd. After scouring through my recipe books and searching online, I finally stumbled upon a recipe for gluten-free chocolate chip cookies that caught my eye.

The recipe was simple yet intriguing. It called for a mix of gluten-free flours, almond butter, and dark chocolate chips. I had never baked with gluten-free flours before, but I was eager to give it a try. I gathered all the ingredients I needed and set to work in my kitchen, my apron tied securely around my waist and the scent of vanilla wafting through the air.

As I mixed the ingredients together, I couldn't help but feel a sense of excitement. Baking has always been a form of therapy for me, a way to relax and unwind after a long day. And as the cookies began to take shape on the baking sheet, I knew I had stumbled upon something special.

When the cookies finally emerged from the oven, golden brown and speckled with melted chocolate, I couldn't wait to taste them. I took a bite and was instantly transported to chocolate chip cookie heaven. The cookies were soft and chewy, with just the right amount of sweetness and a hint of nuttiness from the almond butter.

I packed up the cookies in a vintage tin and headed off to the potluck dinner, my heart full of anticipation. When I arrived, the guests were already digging into the spread of delicious dishes laid out on the table. I placed my tin of gluten-free chocolate chip cookies on the dessert table, next to a tray of decadent brownies and a towering cake.

As the guests sampled the various desserts, I couldn't help but feel a sense of pride as I watched their faces light up with delight. And when the guest with the gluten intolerance took a bite of my cookies and declared them the best she had ever tasted, I knew I had struck gold.

From that moment on, the recipe for gluten-free chocolate chip cookies became a staple in my baking repertoire. I made them for family gatherings, potluck dinners, and special occasions. And each time I baked a batch, I couldn't help but think back to that crisp autumn day when I first discovered the magic of gluten-free baking.

Over the years, I have shared the recipe with friends and family, passing down the tradition of baking delicious gluten-free treats. And as I sit here now, in my cozy kitchen with the scent of chocolate chip cookies wafting through the air, I can't help but feel grateful for the joy that baking has brought into my life.

So here I am, a grandmother who enjoys cooking and knows many recipes, but none as special as the recipe for gluten-free chocolate chip cookies that holds a special place in my heart. And as I continue to bake and create in my kitchen, I know that the magic of that crisp autumn day will always be with me, inspiring me to keep exploring and experimenting with new flavors and ingredients.