OK, so I have been gluten free and dairy free for a little more than a year. It came as a recommendation from my nature path doctor, after seeing every specialist under the sun. He said that there are so many people walking around out there with common ailments that could get better by giving up certain foods and the most common and fastest growing one is gluten.
Prior to giving up gluten I had stomach cramping that made it difficult to stand and many other random issues. But to be told to give up my favorite foods was pretty much depressing. I had to do it or at least try since my two boys needed a mommy who could stand up...
I no longer have those cramps or other troublesome issues, (Thank you Jesus) but until recently I was really not satisfied with any deserts I had baked at home and VERY few I purchased. I had been a serious desert lover since childhood. My grandfather and I would have a special treat every night we were together and he would even call me to come visit whenever he purchased a new one. My life long love of sweets was coming to an end and I was feeling a little deprived...
But let me tell you that these are simply the best cookies I have ever eaten, and yes they are gluten and milk free. Even my husband Ryan couldn't stop eating them and said they were his new favorite. They are sweet, chewy, with just enough crisp on the edges and have small pinch of course sea salt on top, the perfect combination! It's pretty hard to eat just one and the cookie dough is also pretty irresistible.
So here is my recipe, I found the flour combination from a friend Val, who also has a blog, http://www.valsglutenfreefavorites.blogspot.com/. The recipe is one I played with using old favorites from my time of baking before going gluten and dairy free. You can use regular flour and butter in place of my recommended options if you are not eating gluten and dairy free and as well as trade out the almond butter for peanut butter. And it is YUMMMMYYY!
First the flour, I have tried this combo of flour and it does not have a strange after taste and the texture is just so similar to what regular wheat flours make that I am using it regularly... You can find these flours in bulk or at most grocery stores. This is a recipe for a large batch of the flour that if you make and pre-mix will make baking so easy.
6 cups rice flour
3 cups tapioca flour
1 1/2 cups potato starch
1 tablespoon salt
2 tablespoons xanthum gum
Now the cookie recipe!!
1 cup butter, I use earth balance buttery sticks, they are perfect for baking
1 cup granulated sugar
1 cup brown sugar
2 eggs
3 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
2 teaspoons salt
1 cup almond butter, maranatha makes an awesome one
2 cups of dairy free chocolate chips
Cream the butters and sugars together in mixing bowl on med-high until light and airy. Add the wet ingredients and then slowly mix in the dry ingredients until just incorporated. Bake in a preheated oven 350 for 8-10 minutes on a greased cookie sheet until the edges are light golden brown and the cookies may not appear to be done, but once they cool they are amazing... Sprinkle lightly immediately after they come out of the oven with some course sea salt, DELISH!
