Oats & Brown Rice Flour Chocolate Chip Cookies

Madhuram — Thu, 04 Mar 2010 12:52:03 +0000

If you are a novice baker looking for an easy recipe to be successful with or in a hurry to whip up a batch of delicious cookies then this brown rice flour chocolate chip cookie recipe should be your first choice. Unlike the regular chocolate chip cookie recipe, this one doesn’t need butter, so you save time on bringing it to room temperature. This is almost instant. Just mix together flour, sugar, oil and a couple of other ingredients and by the the time the oven is preheated your cookie dough is ready. So within 30 minutes warm, delicious, fresh from the oven chocolate chip cookies is ready.

This recipe is based on this barley chocolate chip cookie recipe. I used a mix of oat flour and brown rice flour instead. Since cookies don’t need much of rising unlike quick bread and cakes, I think you should be fine using any other flour in this recipe. This cookie recipe is also gluten friendly. If you make sure all the ingredients are gluten-free, this is a wonderful recipe. It’s vegan too when you use vegan chocolate chips. These cookies remained crisp even after a week.

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Oats & Brown Rice Flour Chocolate Chip Cookies

Dry Ingredients:

Oats Flour 1 and 1/4 cups

Brown Rice Flour 1 and 1/4 cups

Baking Soda 1 teaspoon

Brown Sugar (I used light) 1 cup

Granulated Sugar 1/2 cup

Chocolate Chips 1 cup

Nuts 1/2 cup

Wet Ingredients:

Canola Oil 2/3 cup

Vanilla Extract 1 teaspoon

EnerG egg replacer 4 teaspoons

Warm Water 7 tablespoons

Yield: Approximately 30 cookies

Procedure:

1. Preheat the oven for 15 minutes at 375F/190C. Grease (use shortening/butter/non-stick spray) the baking sheets and keep it aside.

2. Whip the EnerG egg replacer powder with warm water in a blender until it’s smooth and frothy.

3. In a large bowl combine the dry and wet ingredients and mix well.

4. Drop by spoonfuls onto the prepared baking sheets and bake for 10 minutes or until lightly browned.

Eggless Crispy Chocolate Chip Cookies using Condensed Milk

Madhuram — Tue, 02 Sep 2008 09:12:01 +0000

Early yesterday morning I started my baking expedition. First I started with the Eggless Coconut Macaroon recipe. One of my friends wanted a substitute for coconuts. I thought that carrots might work out and tried the exact same recipe with grated carrots instead. What was I thinking? Not all light bulb flashes are as good as this one or this one. Fortunately I test baked only 4 or 5. The carrots were not cooked and had a raw smell and I did not have the patience to bake it further. So I abandoned it halfway. Now what to do with the rest of the batter? Recently in a magazine I came across a recipe for Carrot Appams (deep fried dumplings). Already this batter had all purpose flour, carrots and condensed milk, so I asked my mother to tweak it a little and prepare appams, which by the way tasted so much better than my carrot macaroons.

With a beautiful climate and abundant sunshine, I did not want to waste the day, when my husband and myself always complaint that we don’t have enough sunlight to take good pictures. So I decided to try another recipe inspite of the “not-so-good-result” in the morning. This time I did not want to experiment anything on my own, so went with a recipe from the book “Cookies” by Pippa Cuthbert and Lindsay Cameron Wilson.

The condensed milk chocolate chip cookies is the first recipe in the book and is also egg less, so I did’nt have to modify anything at all. Good for me! As always I test baked 3 cookies first and was waiting eagerly to see how it turns out. As I have not used all purpose flour alone as mentioned in the recipe, I was not able to check for the golden brown color, to take it out from the oven. I checked the cookies after 17 minutes and it felt right. When I touched it in the middle, it did look like it was not baked, but once I left it in the baking sheet itself for 5 minutes, it became hard. It had the proper shape, thickness and looked like store bought cookies. It tasted amazingly delicious. Crisp on the outside, chewy on the inside, but little sweet for our taste. I think the sweetness was because of the white chocolate chips I used. I can’t wait to try the original recipe (with all purpose flour and semi sweet chocolate chips) to taste the traditional chocolate chip cookies, but egg less.

Ingredients

Butter, softened – 2 sticks (I used Smart Balance 50/50 Blend)

Granulated Sugar – 1/2 cup

Sweetened Condensed Milk – 1/2 cup (I used Eagle Brand Fat Free Milk)

Vanilla Extract – 1/2 teaspoon (Not mentioned in the original recipe, but I included it)

All Purpose Flour – 2.25 cup (I used 2 cups flour and 1/4 cup cocoa powder instead) (See My Notes)

Baking Powder – 1 teaspoon

Semi-sweet Chocolate Chips/chunks (I used white chocolate chips) – 1.75 cups

Nuts – Optional (I used chopped walnuts for 1 batch)

Yield: 43 cookies

Step-By-Step Procedure

(Click on the thumbnails for a bigger view)

1. Preheat the oven to 350F (180C).
2. Grease baking sheets or line it with parchment paper.
3. Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).
4. Pour in the condensed milk, vanilla extract and beat to combine.
5. In a separate bowl, sift the flour, cocoa and baking powder and combine well.
6. Stir into the butter mixture, then add the chocolate chips, nuts (if using).
7. Combine it well using a spatula. Don’t beat it.
8. Take a tablespoonful of dough, roll it and flatten it using your fingers. Grease the tablespoon, so that the dough will fall off easily.
9. Bake it for 15-18 minutes, or until golden brown. (The color check can be done if using all purpose flour only. Mine were done at 17 minutes).
10. Let the cookies cool for 5 minutes in the baking sheet itself. Don’t try to remove it. It may look unbaked but it will become hard on the baking sheet itself.
11. After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.

My Notes 1. I had only white chocolate chips in my pantry. White chocolate chips with all purpose flour, will have a pale look, so to give a contrast in color, I mixed 1/4 cup of baking cocoa (Dorste) to 2 cups of all purpose flour, not changing the 2.25 cups of flour mentioned in the original recipe. So if you have semi-sweet chocolate chips, you can just use all purpose flour alone to bake the usual chocolate chip cookies.

2. The cookies were very sweet. I would suggest reducing the chocolate chips to 1.25 cups and add some chopped nuts or quick cooking oats instead.

3. If you are using a dark (black) color non stick baking sheet, reduce the baking time by 1 or 2 minutes, so that the bottom does not get burnt.

4. The cookies were crispy, not chewy. So if you want a chewy chocolate chip cookie, I think decreasing the quantity of butter or increasing the all purpose flour would be helpful.

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Oats & Brown Rice Flour Chocolate Chip Cookies

Oats & Brown Rice Flour Chocolate Chip Cookies

Dry Ingredients:

Wet Ingredients:

Procedure:

Eggless Crispy Chocolate Chip Cookies using Condensed Milk