GlutenFreeToronto Victoria Yeh shares her Gluten-free chocolate chip cookie recipe

I admit I always feel this twinge of jealousy whenever I walk down the cookie aisle in the grocery store and see a box of decadent looking chocolate chip cookies for insanely low prices. But, as I always tell myself, because I’m gluten-free, it saves me from caving into the temptation of gorging on cheap (i.e. subsidized) unhealthy food. So my solution, as always, is to experiment a little in the kitchen and makes something oh-so-much-better! A gluten-free chocolate cookie that is soft and delicious and melts in your mouth, made with simple ingredients and lots of love These cookies do not keep very long… but then again, they probably won’t last very long either! GFCookiesVY A note on the ingredients: I have used xylitol as a sweetener in this recipe. Xylitol comes in a white granular form, similar in structure to refined sugar, but slightly more coarse. It is derived from birch or from corn and is used as a 1:1 substitute for sugar. A 2003 study in California showed that xylitol promotes (yes, you read it right… promotes!) dental health and is not readily metabolized by microorganisms, which means it can be used during candida or other similar parasitic cleanses. You’ll find this ingredient in health food stores and online retailers like Well.ca. You can also just use honey instead in this recipe, and just adjust by withholding some of the water. Ingredients: 2 Eggs 1/3 cup Grapeseed oil 1/2 cup Xylitol 1 tsp Vanilla extract 1-1/4 cups Brown rice flour 1 cup Sweet rice flour 1 tbsp Baking powder 1/4 tsp Sea salt 2 cups Semi-sweet chocolate chips (be sure to read the label carefully) Up to 1/2 cup water to adjust for moisture Instructions: 1. Preheat oven to 350F and line two cookie sheets with parchment paper. 2. Beat eggs until thick and creamy, then add in oil, xylitol and vanilla, mixing well. 3. In a separate bowl, sift together flours, baking powder and salt. 4. Slowly add dry ingredients into wet ingredients, mixing well to combine. Cookie dough should be the texture of thick Greek yogurt – just able to hold its shape, but still very moist. Add water 1-2 tbsp at a time until desired texture is reached. 5. Stir in chocolate chips. 6. Drop by tablespoon onto prepared cookie sheets and bake 10 minutes or until edges begin to brown. Cool before serving and enjoy!! Victoria head

 About Victoria

Victoria Yeh is a Toronto based public speaker, educator, author of Where Do I Start? Your Essential Gluten-Free, Dairy-Free and Sugar-Free Food Allergy Cookbook, and owner of GlutenFreeToronto.com. Nominated as one of Canada’s Best 2012 Natural Health & Wellness Authors and Motivators/Educators, Victoria is dedicated to helping others adapt to their specific dietary needs and achieve their very best health. For more information, or to purchase her book and personal cooking lessons, visit www.GlutenFreeToronto.com.

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