In the Canteen kitchen, we’ve been slowly working our way to more grain-filled, dairy-free versions of some of our favorites. This simple chocolate chip cookie is a good example. Add a little oat, toss out the butter and tweak the flavors a bit and you end up with a pretty darn good cookie.
I may be slightly obsessed with the muffin tin version of baking cookies at the moment, but it is intriguing. They come out with a nice neat edge and have a crispy crunch with a chewy center. Of course, the trick is to make certain that you don’t fill the muffin opening more than indicated in the recipe. Believe me, I want to add more when I put that tiny little bit of dough in there – like I’m afraid it will disappear. But magically it spreads to the edge and puffs up and then sinks into a fantastic crispy, chewy cookie.
Since the dough is pre-scooped before chilling or freezing, it is only a matter of spraying the pan with nonstick stuff and dropping in the dough, baking, and cooling – all of which takes minutes. Nothing like having a cookie craving satisfied with a homemade goodie that is not only gluten-free, but a little bit good for you, too.
And if you are not fond of almonds, try walnuts or pecans, or even raisins or other dried fruit. If you’d like to mix up the chips, use any kind you enjoy. But don’t forget to share.
|Chocolate Chip Almond Cookies|| |
- 145 grams shortening (Spectrum organic solid) (3/4 cup)
- 150 grams brown sugar (3/4 cup)
- 150 grams granulated sugar (3/4 cup)
- 200 grams Canteen AP blend (1½ cups)
- 50 grams oat flour (1/2 cup)
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 extra-large egg
- 1 teaspoon vanilla powder or extract
- 170 grams semisweet chocolate chips (1 cup)
- 160 grams roasted and salted almond, roughly chopped (1 cup)
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large saucepan melt the shortening on low heat just until liquid and tepid. Add brown and granulated sugars and stir to dissolve over the course of a minute or two. The sugar will still be slightly granulated. Add the cold egg and stir with a little bit of elbow power until it is fully incorporated and the mixture is smooth. In a small bowl whisk together flour, oat flour, cinnamon and salt. Add to mixture in saucepan and stir until incorporated. Let the mixture cool for about five minutes. When just barely warm (cool is better) to the touch, stir in nuts and chocolate chips. Scoop into scant tablespoon size balls and chill at minimum 2 hours and overnight is better.
- Preheat oven to 350°F. Grease two 12- count muffin tins with nonstick spray. Drop a scooped dough ball in each and bake 9-12 minutes or until the top of the cookie looks puffy and slightly underdone. Remove pan from the oven and cool about 5 minutes. Transfer cookies to a rack to cool completely.