The worst thing about being on this low FODMAP diet is not knowing what to make when you have a craving and don’t stock 20 different types of gluten-free flour in your house. I had Sourghum and Tapioca flour – which i’ve been trying to make use of – i’ve made chocolate brownie bites, banana muffins, and now, chocolate chip cookies.
The more I eat them, the more I love them. But they didn’t come easy – I had a few disasters along the way as I was adapting a recipe to my own needs and disregarding things like the wet : dry ingredients ratio. I suppose I better start at the beginning…(you’ll have to excuse the awful photos, i still havent mastered the art of food photography – i’ll get back to that one at some point!)
I started with the following ingredients:
1/2 cup Olive Oil
1 cup brown sugar
1 tsp egg replacer with 3tbsp water
1 1/2 tsp vanilla
3/4 cup sourghum flour
1/4 cup tapioca starch
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips (dairy free if you can, i used dark chocolate chips)
I used my new stand mixer with a paddle attachment and creamed together the oil and sugar. Added the egg replacer and vanilla. Beated well. In a separate bowl, combined the dry ingredients. Added the dry ingredients to the wet ingredients and mixed for a minute to incorporate. Stir in the chocolate chips. Droped by the teaspoonful onto an ungreased cookie sheet. Baked for 8-12 minutes in an oven pre-heated to 180C until the sides and top are golden brown.
So far it looked good..
Ok so it did look a bit on the shiney side..too much oil maybe? I gave it a go anyway and put them on my baking sheet oh so carefully…
Ok now it really looked greasy…and they really kind of…smooshed into each other and spread way too much. I didn’t take a picture of it in the baking tray..I was way too dissapointed with the look, but when I tasted them – all I wanted was more! So how was I meant to rectify this?
I added another 1/4 cup of sourghum flour, put it back in the mixer with the paddle attachment, wizzed away for a bit until it was all incorporated, and then tried again, this time – they turned out better – didn’t spread as much, but resulted in slightly cakey cookies that tasted awesome. Even my dad liked them and you wouldn’t be able to tell they were gluten free. By no means are they the best GF, Vegan chocolate chip cookies in the world, but definately a great first try!
The ones at the top of the plate in the picture are the smooshed out ones that just crumbled in your hands – way too oily. The lower ones are far less oily – much tastier.
I’ll keep trying though!