Tuesday, October 25, 2011
Gluten Free Dairy Free Cookie Cake!

Wow, thank you all so much for your kind words and encouragement for my decision to study for my nutrition certification. I'm such a nerd right now with my nose constantly in my books. I'm completely in love with learning right now! I also realize that I'm spread a little thin, so I'm kind of all over the place. No worries though, things will get settled soon enough!

For now...

there's gluten free cookie cake!

The boys wanted chocolate chip cookies and I did not want to be in the kitchen any more that day. So, I asked if they would be interested in cookie cake. Who was I kidding? When are they not interested in cookie cake? They only deal was that I wanted to try out a gluten free version (my regular version). My boys are great with this team...they are always game for gluten/dairy free treats since they know Tony and I can have them too!

These were chewy on the inside while slightly crisp on the outside. Since I didn't frost these, the boys enjoyed them with ice cream on top.

Gluten Free Dairy Free Cookie Cake

1 cup coconut oil
3/4 cup white sugar
3/4 cup packed dark brown sugar
1 teaspoon vanilla extract
2 eggs (flax egg works too...2 TBSP mixed with 6 TBSP hot water)
1/2  cup coconut flour (almond flour works too)
1/2 cup tapioca flour
2/3 cup white rice flour
2/3 cup chickpea flour
1 teaspoon salt
1 teaspoon baking soda
1/2 tsp xanthan gum
2 cups dairy free chocolate chips

In large bowl, beat the coconut oil, white sugar, dark brown sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well. In a separate bowl, combine the flours, salt, baking soda and xanthan gum. Add the flour mixture to the sugar mixture and beat until well blended. Next add the chocolate chips. Spread on a parchment lined 10 1/2x15 inch cookie sheet or 14 inch pizza pan. (I refrigerated the cookie on the pan for about 30 minutes at this point) Bake at 375 degrees for 18 to 25 minutes. Cool the cookie in the pan on a cooling rack. Decorate as desired.

I used something a little different this time when I baked these. I used Tropical Traditions Gold Label Virgin Coconut Oil. I love this oil! It worked perfectly in this recipe since I needed a solid fat for the texture of the cookie. I've really been focusing on the quality of the ingredients I use when baking and while I can't always do organic, I do like having a healthy balance. We loved these and you absolutely could not tell they were gluten or dairy free. These are definitely in the birthday rotation!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 6:00 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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