Tasty RV Eats -> Gluten-Free Chocolate Chip Cookies
Mostly Paul and I eat very healthy stuff…lots and lots of veggies and such, but every now and then we get a craving for something sweet. Paul, in particular, has a knee-dropping weakness for chocolate chip cookies. If you ever want to see him swoon with pleasure, all you’ve got to do is pass a pan of freshly-baked chocolate chip cookies in front of his nose. Then just step back and enjoy the show. The Cookie Monster ain’t got nothing on this man, I tell you.
When we went gluten-free several years back the whole cookie thing became a major dilemma. How was my man going to survive the future with nary a chocolate chip cookie in sight? So, I went on the hunt for an easy gluten-free recipe. Years of experimentation have perfected it and I can now whip up a batch of delicious home-made cookies in less than half an hour. It’s super easy, low sugar and satisfies that perfect cookie “fix”. In my humble opinion, the recipe is so tasty even gluten-eaters would be happy to partake. So, here you go…
Gluten-Free Chocolate Chip Cookies
Prep time ~10 mins, cooking time ~20 mins
Ingredients (makes ~8 cookies)
1 1/2 cups of almond flour*
1 large egg
1/4 cup butter, room temperature
1/8 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 cup chocolate chips**
* For almond flour I like “Just Almond Meal” from Trader Joe’s (when I can find it) or Almond Meal/Flour from Bob’s Red Mill. Most stores (even Walmart) have the latter.
**My favorite chocolate chips are the 60% Bittersweet from Ghirardelli which I can find in most grocery stores. I like that they are bigger-sized chips which makes for more decadent cookies IMHO.
The only thing I use for combining these cookies is a big mixing bowl and a wooden spoon (what can I say, I’m old style), but you can certainly use a food processor if you wish. For baking I’m a huge fan of these Nordic Ware Aluminum Commercial Baker’s Sheet. I have a 1/4-sized pan that fits perfectly into our RV propane oven. Ontop of this I use a Silpat Silicone Baking Mat, (the 11-3/4×8-1/4 size fits the 1/4 pan perfectly) which I consider one of the best buys I’ve made for the propane oven since we started RVing.
It’s a well-known problem that RV propane ovens tend to over-heat/burn the bottom of just about anything you cook in them. One way to get around this is to use a tile or pizza stone to dissipate the heat. We did this for years, but kept running into the problem that the tile would break, mostly from knocking around inside the oven while travelling (I would often forget to secure it). Since I discovered the Silipat Mats my burning problem has been completely eliminated. The Mats dissipate the heat beautifully, they take up no space at all to store, plus they provide a non-stick surface for my baking. They’re great for regular and convection ovens too. I can’t recommend them enough!
1/ Pre-heat oven to 375-degrees
2/ Cream the sugar and softened butter together. This basically just means mixing it thoroughly & rapidly until the sugar “disappears” into the butter and it looks creamy in consistency. If you’re doing this by hand you’ll need to put a little arm muscle into it. With a food processor it’s as easy as letting it run for a minute or so.
3/ Add remainder of ingredients (except chocolate chips) and mix together well. The mix should form a nice, soft dough that can be easily rolled into balls.
4/ Once the dough is well-mixed add-in the chocolate chips. If you used a food processor for steps 2 & 3, do this final step by hand. Mixing the chips by hand ensures they stay whole and don’t break into mini-pieces. I like to have that whole, melted chip inside my cookie!
5/ Roll into palm-sized balls and distribute onto a baking tray. I usually mange 8 cookies from this recipe.
6/ Bake for 20-25 mins at 375-degrees. Remove, cool and enjoy!!!