As I reintroduce into my diet some of the foods that I have not eaten for years, I feel like I’m living in one of those silly movies where the man from the jungle travels to the city and experiences modern technology and the joys of “civilization” for the first time.
Until today, I hadn’t eaten a chocolate chip cookie for nearly three years, and when that first half-melted bite entered my mouth, I might have been in a foreign land, maybe heaven, except that Tollhouse cookies evoke memories for me: It’s a snowy day and the schools are closed, so my two children and I decide to make cookies. Whether my kids were little and needed help measuring or old enough to cook on their own, we all treasured the experience of baking cookies together. Of course, our pleasure came from more than baking; we ate those cookies as soon as they left the oven, waiting long enough not to burn our tongues but not long enough for them to gel, so that the gooey chocolate smeared our hands and faces.
Today, I gorged on cookies as we used to, not worrying if any would be left for later, and trying not to recall how many I’d eaten (although I’ll admit with only a bit of guilt that I ate five today and had to wait past 8 pm to get an appetite for dinner).
These cookies taste the same as they did with wheat flour, and the only difference is that they are just a bit harder to get out of the pan. Of course, that only gives one the opportunity to deal with a broken cookie; and we know what usually happens to those.
Chocolate Chip Cookies
1/2 cup butter, softened
6 tablespoons brown sugar
6 tablespoons granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon water
1 egg (optional)*
2/3 cup sorghum flour
1/3 cup arrowroot starch
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pecans, chopped (optional)
1 cup (6 oz. package) semi-sweet chocolate chips (for dairy-free, nut-free, and soy-free chips, I like Enjoy Life® brand)
Beat butter, sugars, vanilla, water, and egg* (optional) until light and fluffy. In a separate bowl, whisk together flour, soda, and salt. Blend into butter mixture. Fold in nuts and chips. Using a rounded teaspoon, drop 2 inches apart onto greased non-stick baking sheets. Bake at 375º for 10 minutes or until golden brown (convection oven: 350 degrees for 7-8 minutes). Yield: 4 dozen cookies. Can be doubled. Freezes well.
Liberally grease the pans, and use a clean non-stick cookie sheet. When making the second batch, be sure to remove the cookie residue, which you can certainly eat. I did.
Until today, I hadn’t eaten a chocolate chip cookie for nearly three years, and when that first half-melted bite entered my mouth, I might have been in a foreign land, maybe heaven, except that Tollhouse cookies evoke memories for me: It’s a snowy day and the schools are closed, so my two children and I decide to make cookies. Whether my kids were little and needed help measuring or old enough to cook on their own, we all treasured the experience of baking cookies together. Of course, our pleasure came from more than baking; we ate those cookies as soon as they left the oven, waiting long enough not to burn our tongues but not long enough for them to gel, so that the gooey chocolate smeared our hands and faces.
Today, I gorged on cookies as we used to, not worrying if any would be left for later, and trying not to recall how many I’d eaten (although I’ll admit with only a bit of guilt that I ate five today and had to wait past 8 pm to get an appetite for dinner).
These cookies taste the same as they did with wheat flour, and the only difference is that they are just a bit harder to get out of the pan. Of course, that only gives one the opportunity to deal with a broken cookie; and we know what usually happens to those.
Chocolate Chip Cookies
1/2 cup butter, softened
6 tablespoons brown sugar
6 tablespoons granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon water
1 egg (optional)*
2/3 cup sorghum flour
1/3 cup arrowroot starch
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pecans, chopped (optional)
1 cup (6 oz. package) semi-sweet chocolate chips (for dairy-free, nut-free, and soy-free chips, I like Enjoy Life® brand)
Beat butter, sugars, vanilla, water, and egg* (optional) until light and fluffy. In a separate bowl, whisk together flour, soda, and salt. Blend into butter mixture. Fold in nuts and chips. Using a rounded teaspoon, drop 2 inches apart onto greased non-stick baking sheets. Bake at 375º for 10 minutes or until golden brown (convection oven: 350 degrees for 7-8 minutes). Yield: 4 dozen cookies. Can be doubled. Freezes well.
Liberally grease the pans, and use a clean non-stick cookie sheet. When making the second batch, be sure to remove the cookie residue, which you can certainly eat. I did.
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