Recipe Test: GF Chocolate Chip Cookies

Often when I want to bake something different, or try a new version of an old favorite, I first head towards recipes I know are a 110% success.  A success to me means that they 

1. taste great 2. have good texture & consistency and 3. could stand up next to a gluten filled version 

So I wanted to try and get an even better chocolate chip cookie than we have made in the past.  The recipe we usually use is great, but they are a more crispy cookie and use a good amount of granulated sugar.  I wanted more fluffy cookies with less sugar.  So that is what I got when my buttery maple coconut cookie recipe was adapted. Actually too much so, these are delicious, but they are very cake-like in consistency.  Some bites without chocolate chips taste a bit like a butter cookie.

I will be doing more batch tests until I get what I am looking for, but I wanted to share this tasty recipe.  I encourage you to try it yourself and see how you can adapt it for your taste!

This recipe is adapted from a cookie recipe in my cookbook,

"Organic, Gluten-Free & Delicious"

Cakey Chocolate Chip Cookies

1/2 Cup Coconut Oil Ghee, room temperature            2 tsp Baking Powder
3/4 Cup Packed Brown Sugar                                      1/2 tsp Real Sea Salt
1 Organic Egg, room temperature                               1 Cup Dark Chocolate Chips
1/2 Cup Pure Maple Syrup, room temperature                   
1 tsp Vanilla Powder
1 1/2  Cups Flour (1/2 Cup each; Brown Rice, Coconut, Tapioca: Sift flours together)

Preheat oven to 375° 

In a large bowl, using a hand mixer, mix the ghee and brown sugar until creamy.    

Then beat in the egg, and syrup until well mixed.

In a separate bowl, combine flour, baking powder, salt and vanilla powder.
Then, mix the dry ingredients into the wet mixture, a little at a time. Do not over mix.  

Fold in chocolate chips. 

Drop by tablespoonfuls (or use small ice cream scoop) onto parchment lined baking sheets, and flatten with your hand slightly. 

Bake at 375° for 10 - 12 minutes or until lightly golden brown.