Gluten-Free Chocolate Chip Cookies

These cookies are not just gluten-free - they are also egg and dairy free too. Perfect for someone with allergies but not willing to compromise on taste.

These are chewy, sweet and filled with mini chocolate chips. These puff up during baking and take on a lovely golden brown color. As they cool the cookies settle and become more flat in nature. The texture is super moist but won't fall apart when you are indulging in them.  

Babycakes NYC Chocolate Chunk Cookies

Who doesn't adore chocolate chip cookies? These ones are gluten-free, dairy free and egg free but you would never know it. I opted for chocolate chunks to add even more taste and texture. Amazing!

What flours are used to make these gluten-free? Oat flour, GF all purpose flour and lastly, though not technically flour, the addition of flaxseed meal. Flaxseed meal adds even more fiber and Omega 3 fatty acids plus works wonders at binding all the ingredients together.

For both the GF all purpose flour and the flaxseed meal, I used Bob's Red Mill brand. They also carry oat flour too but I opted for a different brand because I had it handy. Feel free to use whichever one you like best. If you want to ensure egg and dairy free cookies, I recommend Enjoy Life Chocolate Chunks. These are pretty much as good as you can get.

Ultimate Chocolate Chip Muffins

What better way to start off the week than with a fresh batch of chocolate chip muffins. Buttery, cakey, and sprinkled with dark chocolate chips. I absolutely adore these !

Not all muffins are created equal. Some are too dense, don't rise, filled with air pockets or as dry as dry can be. I can assure you these are none of those things. They are perfectly moist, rise high and are a thing of beauty.

I like to sprinkle muffins with coarse sanding sugar right before baking - makes for a lovely shine and delectable crunch. I also recommend topping the muffins with a scattering of chocolate chips too so they stand out really well when baked versus getting hidden in the batter.  A golden top, studded with chocolate chips and shimmering with sugar. You won't be able to resist these when they come out of the oven!

Oatmeal Chocolate Chip Cookie Muffins

Start your morning off right with the taste of a cookie disguised as a muffin! These have all the great ingredients you would find in your beloved oatmeal cookie. Whole wheat pastry flour is used instead of all purpose for a little dose of " healthy". And of course, a full cup of oats doesn't hurt either.

I found this recipe after a search on foodgawker for an oatmeal muffin my kids would really enjoy. When I saw "cookie" in the title I knew I had found a winner.

This recipe makes 12 muffins but if you want a higher domed version, you may want to consider going with 10 instead and filling the liners up a bit more with batter. Just give them a little longer baking time.

Some advice: there is 1/4 cup of butter in the recipe and trust me, it does make the bottoms greasy post-baked. Therefore you may want to consider using foil liners or add an extra liner after they are baked.

I opted for semi-sweet chocolate chips but dark or even milk chocolate varieties would work well too. Even leaving out the chocolate and using raisins instead would be great.


Instead of reposting the recipe I will redirect you now to How Sweet It Is and her recipe for Oatmeal Chocolate Chip Cookie Muffins.

RECIPE LINK: Oatmeal Chocolate Chip Cookie Muffins

ENJOY !


Also linked here:

Hummingbird's Chocolate Chip Cookies

Fat, chewy and loaded with chocolate chips. These are what chocolate chip cookies are all about. Perfect for dunking too!

Another fantastic recipe from The Hummingbird Bakery Cookbook. What makes these extra special? The use of brown sugar. It adds a sweetness that beats white sugar any day. Plus I used dark chocolate chips and they really made these pop even more!

I think this is my 3rd tested recipe now from this cookbook and so far, so good. Everything has been incredible. This cookie recipe definitely delivered. With fall fast approaching and kids headed back to school quick breads and cookies are a staple in this house. Chocolate chip cookies are my kids fave and though I have a few great recipes on hand already I figured why not try out another one.

For easy clean up I highly recommend lining your baking sheets with parchment paper. And for ease of measuring, definitely invest in a cookie scoop. I love mine ! If you don't have one though them measure out the cookies one teaspoon at a time.


These don't spread too much but give yourself a good inch space between each cookie. Don't overbake these either so keep a watchful eye on them.


Let's begin!

RECIPE:
* altered source , Chocolate Chip Cookies, The Hummingbird Bakery Cookbook

WHAT YOU NEED

225 grams unsalted butter, at room temperature
350 grams light brown sugar
2 eggs
1/2 teaspoons pure vanilla extract
400 grams all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking soda
125 g dark chocolate chips

MAKE IT

LINE two cookie sheets with parchment paper
PREHEAT oven to 325F
IN MEDIUM BOWL, sift together flour, salt and baking soda. Set aside
IN BOWL OF STAND MIXER fitted with paddle attachment, cream butter and brown sugar MED speed 3 minutes
ADD eggs, one at a time, blending thoroughly after each addition scraping down sides of bowl when needed
ADD vanilla and blend til combined
ADD flour mixture slowly until blended
STIR in chocolate chips

SPOON teaspoon size mounds of dough onto prepared sheets leaving 1 inch space between each one
FLATTEN cookies slightly with back of a spoon
BAKE 10 MINUTES or until golden brown

ENJOY !

Hummingbird Bakery Chocolate Muffins

Yesterday I became the proud new owner of 2 glorious items: a 1 kg bag of Cocoa Barry Extra Brute cocoa powder and The Hummingbird Bakery Cookbook. I could barely sleep with the anticipation of putting both to good use come the morning. So rise and shine, I was up at 6 am on a Saturday ( you know you are a baking addict when....) and made a lovely dark and luxurious batch of chocolate muffins. Did either recent purchases disappoint? Not in the least !

The muffins were moist, soft and perfectly flavored with the rich cocoa powder and milk chocolate chips. These were light and air, not dense like a regular muffin. In fact, you could easily compare these to the taste and texture of a cupcake.

In the past I have always used Fry's Cocoa Powder not by choice but out of necessity. There is simply not another brand around here at the grocery store. Then I decided to just go for it and buy Cocoa Barry Extra Brute online. I clearly had no idea what a 1 kg bag would look like because when it arrived I was shocked to see the size of it. I thought to myself "I am never going to use all this!" but when I opened the bag today I realized how wrong my thinking was yesterday. It is like silk. Not a clump to be found. It is a dark chocolate color and the smell that greeted me when I opened the bag was incredible. I felt like I was in a chocolate factory. I am in love and cannot wait to use this gorgeous cocoa powder in many a baked dessert to come!

And the cookbook? Another great purchase!

Each recipe has a photo and the book is beautifully laid out into various sections including muffins, cupcakes, cakes, pies, cookies and bars. I decided to try the chocolate muffins as my first baking experience from the book switching up the recipe a bit as I went along. What I noticed right away was the low oven temperature and longer baking time. These bake at 325F for 1/2 hr. The came out of the oven nothing short of sheer perfection.

So without further ado, let's get baking!

RECIPE:
*adapted source recipe Chocolate Muffins, Hummingbird Chocolate Muffins

WHAT YOU NEED

2 eggs
1 cup sugar
1 cup all purpose flour
6 tablespoons cocoa powder
2 teaspoons baking powder
pinch of salt
2/3 cup milk - 2 % works fine
1/2 teaspoon pure vanilla extract
1/2 cup plus 3 tablepoons unsalted butter melted
4 oz milk chocolate or semi-sweet chocolate chips

MAKE IT

PREHEAT oven to 325F
LINE MUFFIN TIN with 12 paper liners

IN BOWL OF STAND MIXER fitted with paddle attachment, cream eggs and sugar for 3 minutes on MED speed
IN SEPARATE MEDIUM bowl, whisk together flour, cocoa, baking powder and salt
IN SMALL BOWL, combine milk and vanilla extract
ADD FLOUR MIX AND MILK MIX in 3 alternate batches mixing just until combined
STIR in melted butter and chocolate chips
WITH ICE CREAM SCOOP, fill muffin cups 2/3 full with batter
BAKE 30 minutes - toothpick inserted in center should come out clean
LET COOL 5 minutes in pan then transfer muffins to cooling rack

ENJOY !



Also seen here:

Oatmeal Crispies with Chocolate Chips

I found this recipe in the The Pioneer Woman Cooks cookbook and it looked simple enough. Plus I love cookies made with shortening vs butter. Yes, I said it. Shoot me later. The fact is cookies like these made with shortening have an amazing texture and flavor that you just can't get with butter. So crispy and nutty. Trust me.

The original recipe added nuts to the cookie dough. As I wanted a school-friendly anti-nut snack, I opted for chocolate chips instead.

This recipe makes 2 large rolls of cookie dough which you roll up into wax paper and refrigerate. 2 things with this recipe to be aware of if following the book: 1. It didn't state how long to let dough sit in the fridge. If you take it out too early and try to slice it you will be left with a crumbly mess. I recommend sticking it in your freezer for a good 1/2 hr before attempting slicing. Truth be told, I would skip the rolling into a log step altogether because it isn't worth it unless you are freezing the dough for a later date. Instead I recommend just shaping a tablespoon of dough into a ball, placing it on a cookie sheet and then pressing it down to about 1/2 inch thickness. Trying to cut the roll, cold or not, is a mess - period.

2nd: The recipe says to take the cookies off the cookie sheet right away after baking. If I had tried that I would have ended up with cookie shards. They would have completely fallen apart. So I let them sit for 5 minutes on the sheet then transferred them to a cooling rack.

These cookies are excellent. They are crispy, crunchy, sweet with brown sugar and pure golden heaven.

LET'S GET STARTED



As mentioned, this makes a lot of cookie dough. The recipe states 24 cookies


Ready to be baked


Baked - all golden brown and beautiful!
These do spread out a bit when baking
so leave 2 inch spaced between cookies

RECIPE:

WHAT YOU NEED

1 cup shortening
1 cup packed dark or light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 cups rolled oats (slow cooking, old-fashioned - NOT quick or instant)
1 cups chocolate chips

MAKE IT

LINE 2 cookie sheets with parchment paper
IN LARGE BOWL, combine shortening and sugars. BEAT slow speed with electric mixer to combine then MED speed 2-3 minutes
IN MEDIUM BOWL, slightly whisk eggs and vanilla
ADD EGG mixture to sugar/shortening mixture and beat to combine
ADD FLOUR, salt, baking soda to wet ingredients and stir with wooden spoon til combined
STIR in oats and chocolate chips
DIVIDE DOUGH IN HALF and place each 1/2 on a sheet of waxed paper
FORM a roll 1 1/2 inches in diameter and wrap tightly with waxed paper
REPEAT with remaining dough
ALLOW dough to sit in freezer for at least 1/2 hr
WHEN READY TO BAKE, preheat oven to 350F
SLICE dough into 1/2 inch thick cookie and place on cookie sheets leaving 2 inch gap between cookies
BAKE 10-12 minutes until light golden brown
LET COOKIES REST on cookie sheets 5 minutes before moving them with a spatula to cooling rack.
ALLOW to cool completely.

SCRUMPTIOUS WITH A GLASS OF MILK and GREAT AS ICE CREAM SANDWICHES!