After my first April Adventure getting funky in Zumba class, I kind of took a hiatus from adventuring. Last week just flewww by, but now I'm back and ready for another adventure!
This week, I experimented with gluten-free baking! Granted, I already did some paleo baking with almond flour (which is also GF), but this time I took a regular cookie recipe and swapped in new, never-before-used-by-me ingredients:
The recipe called for rolled oats, so I was thrilled when I happened upon this gluten-free variety!
I know what you're thinking. Beans? In a COOKIE??
I was a little nervous, too, but I chose this as my flour (rather than, say, corn flour or rice flour) because Chocolate-Covered Katie uses chickpea and white bean (and I think even garbanzo!) beans in so many of her healthy, vegan desserts. And she is AWESOME.
Today's recipe, however, called for regular ole whole wheat flour, of which I'm usually a big fan. I was inspired (dared) by My friend Rachel, who has a blog where she shares her ingenious recipes for meals and desserts alike. I recommended her to you in my Liebster Award post, so if you ignored me then, maybe this recipe will grab your attention! Knowing my weakness for desserts, especially ones that start out as cookie dough, she dared me to make these cookies, and I hope she forgives me for making GF swaps. I promise I'll make the real deal whole wheat cookies another day soon. This weekend, perhaps?
For now, I needed an adventure. SO, I prepared to make a mess of my kitchen.
The food processor I supposedly had turned out to be a dud, so instead of grinding up the rolled oats as Rachel instructs, I just threw em in whole. I've seen that in other recipes, so figured it couldn't be a total fail.
And it wasn't! Now they're oatmeal chocolate chip cookies.
Plus chocolate...
and then time to place on the cookie sheets!
Probably due to the whole- rather than ground- oats issue, my raw cookies came out more like blobs than the round doughy balls of the original recipe, but they turned out alright, I promise :)
See?
Soft. Gooey. Perfect.
 |
| CHOMP. |
Cookies were approved and praised by myself and by my taste-testers (who didn't know the secret GF ingredients!). Go ahead and make em; you'll be glad you did! Read more for the recipe.
Dark Chocolate Chip Oatmeal Cookies
--> Check out the inspiring original recipe here, at Little Chef Big Appetite.
Here are the changes I made to the Gluten-Free oatmeal cookie version:
Ingredients
Instructions
I dare you to make these--in either version!!
Have you ever used alternative flours? What are your favorites?
Dark Chocolate Chip Oatmeal Cookies
--> Check out the inspiring original recipe here, at Little Chef Big Appetite.
Here are the changes I made to the Gluten-Free oatmeal cookie version:
- Used Olivio instead of butter (Sorry, Rach; it's all I had!)
- 1 1/4 cup rolled oats were gluten-free and not blended. BUT: This was a forced choice for me. Blend if you can to truly follow the recipe. If you like oatmeal cookies, then leave 'em whole.
- 1 cup garbanzo bean flour instead of whole wheat flour. (I know it sounds crazy, but they really tasted completely delicious!!!)
- I used less grated dark chocolate than rachel called for because I got lazy with the grating. My fault.
Ingredients
- 1/2 cup "butter", melted
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/4 cup rolled gluten-free oats
- 1 cup garbanzo bean flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 bar dark chocolate, grated
- 1 cup dark chocolate chips... or less if you're not as choco-crazed as I am.
Instructions
- Preheat the oven to 375 degrees Fahrenheit, and line a baking sheet with parchment paper
- In a large bowl, beat the brown sugar and butter until combined. Then add egg and vanilla.
- In a medium bowl, combine the blended oats, flour, baking powder, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients.
- Stir in the grated chocolate, and then the chocolate chips.
- Scoop inch-sized balls onto baking sheet, leaving 2 inches between cookies. They flatten.
- Rachel's finishing touch: a sprinkle of salt atop the cookies.
- Bake for 8-9 minutes. Remove from oven and let rest 3 minutes before removing from sheet to cool.
I dare you to make these--in either version!!
Have you ever used alternative flours? What are your favorites?
They look good and super moist! I started baking back in January (only took me my whole life to start lol)! I haven't yet used any flour in my baking as of yet. Thanks for sharing this recipe! :)
ReplyDeleteThese look great! I'm a sucker for cookies ... and I love the garbanzo element! Intriguing :)
ReplyDeleteMer these are GREAT! Obviously I don't mind the adaptation. I definitely want to try with an alternative flour because one of my roommates is GF.
ReplyDeleteThanks for the shoutout and happy baking :-)
Yum! This is a delicious adventure!!
ReplyDeleteThose looks great. I really do need to branch out and try different grains and flours and flavors. Hmm I will take your dare...
ReplyDeleteOH MY GOODNESS. those look amazing. I almost want to lick the screen!
ReplyDeletewellll no on the flours but heck YES YES YES on the monotasking.
ReplyDeleteALWAYS.
xo
Made these today. Halfed the sugar and used some drops of vanilla stevia. Used flax 'egg' since didn't have any. Only used chips. The doe was a bit dry, not like that gooey doe in the pictures, I even had to add more water- maybe due to missing proper egg. Anyway, they came out very good tasting, child approved, and I definitely liked them better than a chickpea flour choc chip cookie I made prior.
ReplyDeleteThanks so much for sharing -- I'm glad that you and your child enjoyed!!
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