Earlier this year my husband was diagnosed as celiac and we have been going on a gluten free journey in our household since then. Meals have been easy to adjust but baking has been a bit more challenging to get it right.
I got the most amazing cookbook where I learnt how you have to mix a bunch of different flours, binders and starches to get your baked goods light, fluffy and moist like non gluten free baking. I feel like I have unlocked the secret and back to enjoying baking for my family. I highly recommend the Gluten Free Baking at Home book to anyone diving into the GF world, but for convenience I have added my version of this recipe from the book here, they are so yummy, chewy and soft.
This recipe makes about 40 cookies, so it’s great to freeze some dough and make fresh hot cookies when needed in as little as 12min!
Ingredients
3/4 cup starch
1 cup oat flour
3/4 cup buckwheat flour
1/2 cup almond meal
1 1/2 teaspoons baking soda
1 teaspoon xanthan gum
1 1/2 cups brown sugar firmly packed
170 g melted butter
2 eggs
1 tablespoon vanilla extract
2 cups baking chocolate chips
1/2 cup chopped pecans
Method
Whisk together the starch, oat flour, buckwheat flour, almond meal, baking soda, xanthan gum until combined
In an electric mixer, combine brown sugar and butter then add eggs and vanilla. Mix until light and fluffy
Add dry ingredients into the mixer until well combined, turn down speed and add in chocolate and pecans until just combined
Cover and place in fridge for 3 hours to rest (can be kept for 5 days) or split up and frozen
Preheat oven to 180 degrees
On a lined baking tray place 1 inch balls of dough 2 inches apart then slightly flatten each one with your palm before placing in oven for 12min (if frozen timing is the same)
Let the cookies cool slightly before moving them so that they keep shape
Enjoy !! Ak xx