Bakers Delight, Chocolate, Desserts, Recipes, Techniques

Gluten-Free Chocolate Chip Cookies by Bombay Foodie

24 Feb , 2016  

Gluten-free eating had arisen as a solution for those suffering from intolerance and allergies to gluten. But, in the last few years, it’s become more mainstream with the ‘health brigade’ adopting it as their latest trend. I’ve personally stayed away from any gluten free baking so far, largely because I have no health reasons to do so and, I love plain flour-based dishes way too much. But, when a blogger friend asked if I would like to try baking with raw banana flour, it seemed like an intriguing flavour to try.

Noticing how intense the colour of the flour was, I knew, anything vanilla-based was out of the question. So, I decided to bake my favourite chocolate chip cookies, substituting the entire white flour with the recommended quantity of raw banana flour. I also added some coconut to up the flavour quotient, and out came the cookie that looked just like the original.

And how was the flavour? Quite nice actually, although it does taste different from your regular cookie. The banana flavour is prominent which means that the flavour of the coconut was hardly noticeable. However, the Kadhali folks tell me that if you mix the banana flour with another gluten-free flour (like almond), you do not notice the banana flavour at all – so I might try that next time. In the meantime, make sure you make a small batch (my recipe makes a dozen) – because these cookies get stale faster than the regular version. You can keep them a couple of days in the refrigerator but make sure to heat them for a few seconds in the oven, before serving them.

50 grams butter
50 grams dark brown sugar
80 grams kadhali raw banana flour (substitute with 120 grams plain flour if not baking gluten-free)
2 tbsp coconut milk
1 tsp vanilla essence
1/4 tsp baking soda
2 tbsp toasted, desiccated coconut
2 tbsp dark chocolate chips

Take the butter out of the fridge and leaving it to soften. After an hour or so, cream this soft butter with 50 gms of sugar. Now, add coconut milk and vanilla essence. Beat everything until light and fluffy. Mix together raw banana flour and baking soda, then add to the bowl with butter/sugar and mix well. Finally, fold in the toasted coconut and chocolate chips.

Set the oven to preheat to 180 degrees celsius and line a small baking tray with parchment paper. Now wet your hands and roll a walnut-size piece of the dough into a ball. Place on the baking tray and press with a fork to flatten. Bake the cookies for 15-20 minutes until they look crisp and cooked through, then move to a wire rack to cool them completely.

This post is written by Simmi Sareen for her blog

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