Luckily, as years passed and I started paying attention to alternative options, I devised a recipe that had all the texture my mom (and many others) desired, but was allergy-friendly too. In the end, the basic formula switched extremes in a way - from being packed with nuts, eggs, dairy, refined sugar and gluten to lacking every single one of those. My secret was a blend of sorghum flour, ground chufa nuts (AKA Tigernuts) and sunflower seed flour for the base "dough" - making for a sweet and earthy cookie - then adding chopped Tigernuts for texture and a stevia/agave mix for sweetening. A few batches in and I was starting to get requests for them - leading to a bag of them in everyone's Christmas boxes last year!
A note, which applies to almost all gluten free baking and certainly good chocolate chip cookie manufacturing: let the dough rest. In this case, it's not to relax the gluten (there isn't any!) but to allow the dough to hydrate - no sandy gluten free cookies!
Shared with Gluten Free Fridays (#200!)
Chufa Chocolate Chippers
¼ cup canola oil
¼ tsp stevia extract powder
½ tsp vanilla
⅓ cup water
1 tbsp agave nectar
100g tigernut flour
50g sunflower seed flour
50g sorghum flour
1 tbsp ground flaxseed
½ tsp guar gum
¼ tsp salt
¼ tsp baking soda
⅓ cup miniature chocolate chips
¼ cup chopped tigernuts (optional)
- In a bowl, beat together the oil, stevia, vanilla, water and corn syrup until blended.
- Beat in the flours, flaxseed, nutmeg, salt and baking soda.
- Fold in the chocolate chips and tigernuts.
- Cover and refrigerate 1 hour.
- Preheat the oven to 350F and line cookie sheets with parchment.
- Scoop 1 tbsp balls of dough and flatten slightly.
- Bake 15-18 minutes. Cool on the sheet.
Total Fat: 5.5 g
Cholesterol: 0.0 mg
Sodium: 0.2 mg
Total Carbs: 9.3 g
Dietary Fiber: 2.9 g
Protein: 2.3 g