You can never make enough of these gluten-free (or spelt) chocolate chip cookies. The egg-free version is almost as good—I make them for my egg-allergic granddaughter all the time. Besides high-quality ingredients, the secret of a good chocolate chip cookie is a soft and chewy texture, achieved by baking them only until they are just cooked, not a second longer.
- Cook Time
- Prep Time
- 40 cookiesServings
- 2 eggs (egg-free:2 tablespoons flax meal mixed with 1⁄3 cup warm water)
- 1 cup packed brown sugar or sucanat
- 3⁄4 cup plus 2 tablespoons vegetable oil
- 1 tablespoon pure vanilla extract
- 2 1⁄2 cups flour: whole wheat pastry, or spelt flour (gluten-free option: use any GF flour, such as brown rice flour)
- 3⁄4 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups semisweet chocolate chips, best quality
- 1⁄2 cup walnuts or pecans, chopped (optional)
1. Preheat the oven to 375 ̊F.
2. Cream the eggs and sugars in a food processor or with an electric mixer until light and fluffy.
3. Add the oil and vanilla and mix in thoroughly.
4. Add the flour, baking powder, baking soda, and salt, and pulse (or mix at low speed) until just combined.
5. Fold in the chips and nuts by hand.
6. Drop the cookies in heaping teaspoonfuls onto a real cookie sheet lined with parchment paper, 1 inch apart.
7. Bake 10 minutes. The cookies will firm up as they cool, so do not be tempted to bake them a second longer, or they will harden. Bake only one tray at a time.
8. Store at room temperature in tin boxes. Separate each layer of cookies with foil or wax paper so they don’t stick together.
Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now