Chocolate Chip Cookie Crush.
Maybe I'll go with a classic style, bumpy with heavenly chunks of a vegan dark chocolate bar. Or the slightly chewy-crisp favorites made with gluten-free rolled oats from Bob's Red Mill. Wait. But then I remember my buckwheat flour chocolate chip cookies. Slightly sweet and verging on cakey. Perfect with a glass of cold vanilla rice milk. And then, to make matters even more complicated, I suddenly crave my quinoa flake cookie dough seductively studded with dark chocolate chips.
As I've written before,
a good cookie is no small thing.
A good cookie can make you smile, even after a tiresome, irritating day. Yes, I know it's food not love. But a cookie can be. Love I mean. A kind of culinary hug, when baked with affection.
A good cookie might even bring you a kiss. Or tender arms of appreciation wrapped around your neck. A good cookie might even make you a new friend. Or at the very least prove to the class that you're not a total, allergic celiac freak living on weirdo food that you have to feel sorry for and throw bread balls at.
A good cookie can make you feel like you belong.
First up- my favorite gluten-free chocolate chip cookie classic. The dough is loosely based on Alton Brown's recipe, but as many of you know, I'm not a huge fan of rice flour, so my recipe features sorghum flour and millet flour instead (and I don't use the butter, milk, and eggs he calls for). My cookies are vegan. And did I mention, oh so tasty? Here's my Gluten-Free Chocolate Chip Cookies recipe with dark chocolate chunks.
In a chocolate chip cookie? Affirmative, my Sweet. Gluten-free buckwheat flour is a favorite g-free flour around here. And for those of you alarmed by the word wheat in buckwheat, wondering if it is, indeed, a gluten-free grain (with such a scary sounding name), rest assured. Buckwheat is actually more fruit than grain. It's a groat. And related to rhubarb, of all things. It's not a grass-grain. And lucky for vegans, buckwheat is higher in protein and fiber than typical gluten-free flours. Best of all? It has no metallic aftertaste like the high protein bean flours. Curious? Try my Buckwheat Chocolate Chip Cookies.
Oatmeal with Chocolate, Please
I suppose you could argue that oatmeal cookies need raisins. Right? Raisins give cookies that sneaky old school nutrition boost. With a hint of cinnamon, the oatmeal-raisin combo is a beloved classic. But the simple truth is, after a bite or two I always wonder, where are the chocolate chips? So I bake my oatmeal cookies with bits of vegan dark chocolate. And Darling. These cookies are to die for. Here are my Gluten-Free Chocolate Chip Oatmeal Cookies.
Quinoa Chocolate Chip Cookies? Dude.
Don't tell the other cookie recipes above, but these are now my favorite gluten-free cookies. I mean it. These are unusually delicious, with a brown sugar caramel flavor and a chewy quinoa center accented with vegan chocolate chips. Cookie bliss. (I love the protein profile of quinoa flakes- a complete vegan protein, don't you?). This is the perfect choice for those craving oatmeal but avoiding oats. Okay. I might have to go with this recipe. Here's my Gluten-Free Chocolate Chip Quinoa Cookies.