Last night, some lady friends, myself, and our pups got together for a fabulously British evening. There were Union Jacks a-plenty, Downton Abbey marmalade and clotted cream to top our scones, a crunchier take on fish ‘n chips, and what … Continue reading
If I am offered a gluten-free cookie I will try it. Something in me can’t turn away a GF goody these days, mostly because they’re so few and far between (and hallelujah for that). A while back my friend brought a batch of these chocolate chip darlings to work and I thought I might die of happiness. They are the closest thing to a classic, chewy, chocolate chip cookie made with gluten-free flour that I have tried.
This recipe, originally from Yammie’s Gluten Freedom, uses oat flour in the batter, which I just so happened to have on hand. Fair warning, not all oat flours are gluten-free. I picked up some from our farmers’ market that was not labeled GF, but didn’t make make me feel ill when I used it previously. I wouldn’t recommend everyone taking such a risk, so make sure to check your labels!
The batter is a little stickier and slightly drier than traditional cookie batters, but that is no reflection on the end product. Also, my cookies browned faster on the bottom than the top, but were a-ok after they cooled. Fair warning numero dos, I used a brand-new cookie sheet, which is different from cookie sheets I have used in the past, and may have had something to do with the browning.
Tex agreed that the taste like the real deal, and he’s an honest man. Also, pug wasn’t sure about so much picture taking and so little sharing.
Gluten Free Chocolate Chip Cookies from Yammie’s Gluten Freedom
Makes 1 1/2 dozen cookies
1 stick butter
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cup oat flour
3/4 cup chocolate chips
Preheat the oven to 350ºF.
Mix together the butter and sugars. The mixture will be slightly crumbly. Add the egg and vanilla and beat until smooth.
Mix together the soda, salt, and flour and add to the wet ingredients. Mix until well incorporated. Dough will be slightly sticky. Add the chocolate chips.
Bake on ungreased baking sheets for about 10 minutes or until the edges are just becoming golden.
Another summer weekend comes to a close, and I have to say, this one was rather nice. Friday night was spent at home catching up from being in Austin for a couple days. Meal planning, tv watching, all-together not a far cry from any other Friday. We were just sleepier. Friday was also Day 1 of Whole30! It came and went like a breeze. Pals were a little snacky that night and when Tex went for the homemade popcorn I decided to toast a bit of coconut and almonds in coconut oil with a sprinkle of kosher salt and cinnamon. A touch sweet and fixed my snack craving right up.
Saturday night we celebrated a city’s birthday with some friends over some fireworks. It was lovely! Snacks, music, and most certainly the fireworks show of the summer. We also got to play with babies! Incredibly cute babies, to be precise.
Today was nice and slow, complete with a little back porch reading, iced tea making, pug snuggling, and a delicious dinner of pork chops and crash hot potatoes (my new favorite thing ever).
See ya later, weekend! Monday, I think I can handle you.