Chocolate Chip Cookies and Vanilla Blondies
Vanilla blondie? Or chocolate chip cookie Bar? You decide.
First- thank you all for your kind and compassionate wishes for a speedy recovery from emergency hip surgery. Such fabulous readers you are- every one of you. As our Italian friend, Sandra, once said to us- in her dead gorgeous Tuscan accent-
3/4 cup sorghum flour or GF buckwheat flour
1/2 cup sorghum flour- or millet flour
1/2 cup potato starch
1/4 cup tapioca or corn starch
1 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup organic coconut oil or Spectrum Organic Shortening
1 1/4 cups organic light brown sugar
1 tablespoon vanilla extract
2 tablespoons raw agave nectar or honey
5-6 tablespoons vanilla non-dairy milk- as needed
1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy
1 10-oz bag of dairy-free dark chocolate chips
Whisk together the dry ingredients. Add the wet ingredients into the dry mix and stir till well combined. If the dough is way too stiff, add one tablespoon of rice milk at a time to soften. I ended up using 6 tablespoons of rice milk- but it is dry here in the high desert. Add a spoon at a time until the dough holds together- it should be sturdy and glossy.
Add the dairy-free chocolate chips. Stir to combine.
Chill the dough for at least an hour before baking the cookies.
Preheat the oven to 350ºF.
To Make Chocolate Chip Cookies:
Form the dough into 18 medium- or 36 petite- balls, rolling the dough between your palms. Place the dough balls onto a large baking sheet (non-stick, or lined with parchment paper) with enough breathing room to spread a couple of inches. Flatten the balls gently, slightly with your fingers or the back of a spoon- but not too much, or the cookies may spread into flat pancakes.
Bake in the center of a preheated oven for 12 to 15 minutes or so, depending on the size- until the cookies puff, crack and are firm to a light touch. Cool a minute or two before removing them with a thin spatula to a wire cooling rack.
Plop the dough (recipe above) into a 9x13-inch baking pan lined with greased foil, and spread the dough evenly. Bake in the center of a preheated oven for 22 to 25 minutes, until the center is firm to the touch and a wooden pick inserted into the brownies emerges clean.
Makes 18 generous brownies.
A note on gluten-free flour blends- My basic all-purpose gluten-free flour mix is a specific blend due to multiple allergies (no almond, bean or soy flours). After experimenting with the remaining gluten-free flours I could use, this is the mix I like best: for two cups flour, I use a cup of sorghum with half a cup each of buckwheat,
For crisper cookies use more potato starch, less millet and buckwheat flour.
Dear Readers, if you'd prefer to use eggs and dairy in a cookie bar recipe, try my distinctly delicious Chocolate Chip Cookie Squares recipe.