I've been baking. I've been cooking -Truth.
Blogging about it - Lie.
Awful - Truth.
I took photos with the full intent to write about my advenutres in the kitchen and then I went on a mini-vacation, went away for a birthday (no, not mine a very good friends though...) and I have attempted to add 3 workouts a week. Writing up my recipes seem to lose to out collapsing on the couch.
I've made some tasty baked goods as late: biscotti, a birthday cake, and a very yummy chocolate chip cookie. I will eventually post all recipes but today I will start with the classic chocolate chip. For a while I have wanted to attempt chocolate chip cookie. I've seen many recipes but a lot used lard and I have refused to bake with this product in my cookies. It just seems weird. I have used it for pie crusts before but never in baking. So I set out to try it out for myself. I've gotten pretty good with combining different flours and looking at others for inspiration.
This recipe is classically adapted from every chocolate chip recipe out there:
Gluten Free Chocolate Chip Cookies
2 cups, 1 tbsp almond flour
1/2 cup amaranth flour
1/4 cup rice flour
1/4 cup tapioca starch
1 tsp xanthum gum
1 tsp baking powder, gluten free
1/4 tsp fleur de sel (or kosher salt)
1 egg*
1/2 brown sugar
1 tbsp vanilla
1/2 cup vegetable oil (or grapeseed)
1/2 cup chocolate chips, gluten free
Using a sifter blend all dry ingredients together. In a separate bowl whisk egg, brown sugar, vanilla and vegetable oil together. Slowly add the dry mixture to the egg mixture. I like using the 1/4 cup and just slowly blend it together. Once all ingredients are mixed add the chocolate chips.
Place batter in fridge for 1 - 2 hours.
Preheat oven @ 350 degrees
Forms smalls balls and place on cookie sheet.(I really like bite size cookies - so I use a tsp or my cookie scoop). Slightly press down on cookie with a fork. Bake for 10 - 12 minutes. Remove from oven and let sit on cookie sheet for 10 minutes or so.
Enjoy! I did and so did my friends!
