At Urban Clinic we understand how difficult life can be if you have Celiac Disease, also known as gluten intolerance. Symptoms are debilitating and the elimination of all wheat products is necessary, making it almost impossible to eat modern day store-bought foods. Oats have also been shown to elicit sensitivities in many people with the disease, leaving few healthy grain alternatives to wheat. Over-consumption of gluten in Western society is thought to be causing the rise in the disease, and overall immune weakness, so all of us can benefit from reducing our gluten intake. To kick off our gluten -free food list, here is a chocolate chip cookie recipe that is free of both wheat and oats.
3/4 cup Ancient Harvest Quinoa Flakes
1/2 cup Organic Quinoa Flour
1 cup sorghum flour
1/2 cup tapioca flour or potato starch (not potato flour!)
1 2/3 cups organic light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon cinnamon
2/3 cup light olive oil
3 tablespoons real maple syrup
1 tablespoon bourbon vanilla extract
1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water
1 cup dairy-free dark chocolate chips
1. In a mixing bowl, whisk together the dry ingredients: quinoa flakes, quinoa flour, sorghum flour, tapioca flour or potato starch, light brown sugar, baking soda and baking powder, xanthan gum, sea salt, cinnamon.
2. In a large measuring cup blend: light olive oil, maple syrup, vanilla extract.
3. Combine the wet and dry ingredients with a sturdy wooden spoon until you get a thick, sticky batter.
4. Make your egg replacement by mixing the egg replacer with 4 tablespoons warm water. Whip the egg replacer ingredients till foamy and frothy. If you are adding eggs instead, beat two large free-range organic eggs; and omit the egg replacement formula.
5. Add the egg replacer to the batter and combine well. The dough should be thick and rather sticky. Add 3 to 4 tablespoons of warm water, as needed to achieve a cookie style dough that sticks together when you pinch it.
6. Stir in the dairy-free dark chocolate chips. Stir with a wooden spoon to combine.
7. Cover and chill the dough for 30 to 60 minutes.
8. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
9. Roll spoonfuls of the dough between your palms and form the dough into 24 balls (slightly smaller than a golf ball). Place the dough balls on the prepared baking sheet and press down a bit to flatten slightly- not too much.
10. Place the pan into the center of a pre-heated oven and bake until golden and set – about 22 to 25 minutes until the edges are golden brown and the center is almost firm. The cookies will still have a little give to them while hot; as they cool they will crisp up.
11. Remove the pan from the oven and allow it to cool for a few minutes; then carefully remove the cookies with a thin spatula and place them on a wire rack to continue cooling. Store in a covered container for up to a day or wrap cooled cookies in foil or a ziplock bag and freeze for longer storage.
Makes 24 cookies.
Image and recipe courtesy of Gluten Free Goddess.
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