These cookies are vegan, gluten free, egg free, dairy free, soy free and sugar free (processed cane sugar that is - the dates and agave have fructose and glucose). I am not calling these corn free because the manufacturer for Enjoy Life chocolate chips does not guarantee that the product is corn free. I think the chocolate liquor used in the chips may be corn based. Their distiller claims that all corn protein is removed in the process and it should not be an issue, but if you have a severe corn allergy, I wouldn't risk it. In fact, I don't risk it. These babies are all Lance's and he doesn't have to worry about me stealing a bite. I am in the process of finding a chocolate chip alternative and may write the manufacturer to double check.
Lance really enjoyed this cookie recipe. He's a fan of the texture of Chewy Tollhouse Cookies, so if you liked that texture, this recipe will be right up your alley. I'm personally a fan of home-made cookies that spread out and are crunchy around the edges and gooey in the center, so expect to see more Chocolate Chip Cookie recipes down the road.
Chocolate Chip Cookies
20 pitted deglet dates soaked in water for 45 minutes
3/4 cup date soak water
2 vanilla beans, scraped
1/3 cup agave
1 cup palm oil
1 cup white rice flour
2 1/4 cup brown rice flour
3/4 cup tapioca flour
1/2 tsp salt
1 tsp baking soda
1 package Enjoy Life Foods Gluten, Soy, and Dairy Free Chocolate Chips
Blend the dates, soak water, agave, & vanilla. Get out your hand mixer and cream the palm oil and while pouring in the date mixture a little bit at a time. In a different bowl, thoroughly combine the dry ingredients and then fold the wet ingredients into the dry. I mixed in the chocolate chips last, but it may be a little easier to pour them in the wet mixture and them combine that with the dry ingredients.
The cookies did not spread much after baking them, so roll the dough into a 1" ball and pat down into a fairly thick cookie. These cookies stay nice and moist, and a little pale. Only cook them for 10 minutes at 350 degrees max. Our oven seems to run a little cold, so if you have a convection oven, you'll need to take them out after 7-8 minutes or you'll risk a slightly burned taste and dry cookie.
If you do not have an allergy to corn, I would recommend the Enjoy Life Chocolate Chips. They held up very well to baking.
or make them chocolate chunk and use a broken-up dark chocolate bar. yum!
ReplyDeleteI need to keep looking for soy lecithin free chocolate. Or I could use raw vegan chocolate and just deal with the melty goodness that would ensue...yum.
ReplyDeleteHow did the dough taste?
ReplyDeleteI'm told it was pretty good, but someone **cough** Lance **cough** liked the chocolate chip oatmeal dough I made this weekend even more.
ReplyDelete