The title says, "A tea party with myself," but actually Shawn was here. He came home for lunch so we could drive the van over to the service station, which is why I made cookies in the first place (because Shawn was here, not because of the van). However, while Shawn was home, he had to take a business call upstairs in the study, so I enjoyed the first cookie and some tea by myself, before he was available.
These cookies are from my niece Esther's blog. Her way of making them is delicious. I've followed her recipe exactly, and they are delectable. With her method, they are both gluten-free, and dairy-free. (Also, her pictures are artistic, unlike mine, which are utilitarian. This is because she is an artist and uses a real camera. I am not an artist, and I often just use my phone because it's so much faster. If you want to see how truly beautiful these cookies can look, be sure to check out Esther's blog.)
I've developed some alterations to Esther's recipe, mainly to make the cookies easier to fit with my own kitchen habits, and not to improve the flavor, which was spot-on to begin with. Shawn's philosophy is, "Make them however you are happiest making them, because if you are happier making them, you will make them more often, and that is good."
For starters, I just use butter instead of coconut oil. I don't need to be dairy free. At our house, I am always slathering the coconut oil on my body for a moisturizer, so we are often short of it, and what we have has been stored in the bathroom and exposed to many fingertips. Hence, there is butter in my cookies.
Without further ado, here is the recipe:
Delicious Gluten-Free Chocolate Chip Cookies
- 1 & 3/4 cups oat flour (optionally, you can sub 3/4 cup almond meal for 3/4 cup of the oat flour, and it is delicious)
- 1/2 cup coconut flour (this is more than Esther uses)
- 1 tsp. baking soda
- 1/2 tsp. salt (Esther uses sea salt, but I have used both sea salt and plain and don't detect a difference.)
- 2/3 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 eggs (Esther calls for an egg and an egg yolk, but I cringe at throwing away an egg white, even for a good cause.)
- 2 tsp. vanilla
- 1 tsp. coconut extract
- 1 cup chocolate chips
- (opt. 1/2-1 cup flaked coconut)
- (opt. 1/2-1 cup chopped walnuts or pecans)
Mix dry ingredients (flours, soda, salt) and set aside.
Beat the butter until fluffy. Beat in the sugar, and then the eggs, one at a time. Beat in the extracts. Carefully beat in the dry ingredients. Stir in the chocolate chips (and coconut and walnuts, if you use them) by hand.
Form into balls with a soup spoon (make fairly large cookies). Place on parchment paper lined cookie sheet. Chill or freeze until firm. Bake at 350 for 8 minutes, then rotate cookie sheet and bake 4 more minutes.
I like to keep the dough in the refrigerator and just bake up one tray of cookies at a time. The other day, I served this recipe to some friends, and they said, "These are really good. Nobody would ever have to know that they're gluten-free, because these are really good."
Confession: Sometimes I tell people that stuff is gluten-free, kind of hoping that they will think it's going to be gross, and then they won't take any, and then I will get to have more. I feel that this somewhat balances out the sadness of my not being able to eat any glutenous treats.