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Gluten Free, Egg Free and Whole Grain Chocolate Chip Cookies

December 21st, 2009 Madhuram Posted in Cookies, Gluten Free Cookies, Whole Grain Baking | | 9 Comments »

Until recently I had not tried my hands on gluten free baking because I thought that gluten free and egg free baking is quite a challenging one. I have a book called Vegetarian, which I got from Barnes and Nobles and there is one recipe for gluten free chocolate chip cookies using cornmeal and rice flour, but of course with egg. Since I’m hosting the Corn event this month, I thought that I should give that cookie recipe a try using an egg substitute.

I have already baked eggless chocolate chip cookies using EnerG egg replacer powder and was floored by the result. So I decided to use EnerG in this recipe too. I also had some brown rice flour along with whole cornmeal and that’s what I have used in this recipe. I was really surprised (this is an understatement) that these gluten free cookies tasted as good as any other chocolate chip cookies. You have to actually try this recipe to believe me.

• Recipe
• Taste
• My Notes

Recipe

Ingredients:

Vegetable Oil Spread/Margarine 6 tablespoons

Light Brown Sugar 1/4 cup

Granulated Sugar 1/4 cup

Ener-G Egg Replacer 2 teaspoons

Warm Water 3 tablespoons

Vanilla Extract 1 teaspoon

Brown Rice Flour 3/4 cup

Whole Cornmeal (use fine grind) 3/4 cup

Baking Powder 1 teaspoon

Salt A pinch

Semisweet Chocolate Chips 2/3 cup

Walnuts, coarsely chopped (optional) 1/4 cup

Yield: 16 cookies

Procedure:

1 Preheat the oven to 375F/190C for 15 minutes. Grease 2 baking sheets.

2 In a medium bowl, cream together the margarine and sugars until light and fluffy.

3 In a blender blend together the EnerG and warm water until its frothy. Add this and vanilla extract to the creamed sugar mixture and beat it well.

4 Fold in the brown rice flour, whole cornmeal, baking powder, salt, chocolate chips and nuts (if using).

5 Drop tablespoonfuls of dough on the baking sheets leaving space between each cookie. Bake for 10-15 minutes, until the cookies are lightly browned. I took out mine after 13 minutes. If you are using a dark coating non stick pan, be alert as the bottoms tend to brown very quickly. I used an aluminum pan, so mine took 13 minutes.

6 Place the baking sheets on cooling racks. Let the cookies stand for 5 minutes. Transfer the cookies to the wire rack using a spatula. Let cool completely before storing in an airtight container.

Taste >>

TasteTake my word on this and bake these cookies as soon as you can. You won’t believe that these are egg free and gluten free cookies also made with whole grain flours. It tasted just like the usual chocolate chip cookies, crunchy on the outside and soft in the middle. Since I couldn’t find fine grind whole cornmeal, I had to powder and sieve the medium grind cornmeal a couple of times before using. Even then it was little gritty. Otherwise there were no issues at all with this recipe. I’m definitely making this again and again at least with the regular fine grind cornmeal available in the supermarket.

<< RecipeMy Notes >>

My Notes1 Be sure to check that all the ingredients you are using is gluten free if you are baking these for gluten allergic people.

2 The original recipe uses regular cornmeal and white rice flour. I have used whole cornmeal and brown rice flour to incorporate whole grains.

3 The ratio of EnerG and water given in the pack is 1 and 1/2 teaspoons and 2 tablespoons of water. The EnerG egg replacer powder I’m having is almost a year old. So I wasn’t sure if it was good enough, so I increased it to 2 teaspoons and 3 tablespoons of water and this did not affect the cookies. In fact the cookies came out very good, the shape, texture and taste was awesome.

<< Taste

These gluten free cookies goes to my Whole Grain Baking Event – Corn.

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Tags: baking powder, brown rice flour, brown rice flour recipes, EnerG, Gluten Free Cookies, granulated sugar, light brown sugar, semisweet chocolate chips, Vanilla Extract, vegetable oil spread, Walnuts, whole cornmeal, whole cornmeal recipes

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9 Responses to “Gluten Free, Egg Free and Whole Grain Chocolate Chip Cookies”

1. 9
   Whole Cornmeal Recipes | Whole Grain Baking Event | Madhuram's Eggless Cooking Says:
   January 13th, 2010 at 5:03 am

   [...] Gluten Free, Egg Free and Whole Grain Chocolate Chip Cookies [...]

2. 8
   sowjanya Says:
   December 26th, 2009 at 10:19 pm

   Madhuram,

   These cookies look tempting. I have cooked and baked without gluten and yours look good. I didnt notice the difference with the rice flour but they dont plump up so much,(obviously, no gluten to do the plumping up part). The rice flour also works for a home made pizza.

3. 7
   Sadhana Says:
   December 22nd, 2009 at 3:21 pm

   That is very delicious. Gluten free & eggless is a tricky comibnation but brown rice flour is a sure saviour.

4. 6
   Mtn. Grandma Says:
   December 22nd, 2009 at 12:34 pm

   As I am also wheat intolerant, I really appreciate great gluten free recipes. Can’t wait to try this. I made your Christmas Fruitcake recipe a couple of days ago, using a combination of rice flour, buckwheat flour and tapioca flour. I also replaced some of the applesauce with orange juice and added a couple of tablespoons of orange peel. Quite yummy. Hope the grandkids think so too. I’m delighted to find your blog. Happy Holidays.

   Thank you very much Mtn. Grandma. Happy Holidays to you too.

5. 5
   Sunshinemom Says:
   December 22nd, 2009 at 8:43 am

   He he! Just when I found organic barley flour today:). These cookies look good:)

6. 4
   Priya Says:
   December 21st, 2009 at 3:34 pm

   Such a wonderful cookies..looks gorgeous..

7. 3
   Cilantro Says:
   December 21st, 2009 at 1:17 pm

   Definitely a good recipe for people with gluten allergies. Looks lovely.
   Happy Holidays to you and your family Madhu!

8. 2
   soumya Arun Says:
   December 21st, 2009 at 11:10 am

   Nice recipe.Cookies r my son’s favorite snack.I sure need to try this.

9. 1
   Champa Says:
   December 21st, 2009 at 8:24 am

   Very nice recipe. A must try.

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