We have no dietary concerns in our family and I’m grateful for that beyond belief in today’s climate of food fads and very real allergies and gut aggravations. We eat what we like and while I like to make sure my kids eat a good deal of vegetables and fruits, I am not one to shy away from sugar or treats. If you’ve been following me a while you will know that I love to bake. And I make no bones about the fact that we eat butter, sugar, white flour and refined this and that all over the damn show. You will never find me leading my family on a gluten free diet or removing dairy from our daily intake for a fad. If there is legitimate reason for food exclusions I support them 10000%. And even though I don’t believe in adopting a diet for the sake of lifestyle, I think there is no harm in reducing the amount of refined sugars and processed foods in our diets where possible.
I posted a picture of these Gluten free Chocolate Chip Cookies I baked on Instagram a couple of weeks ago and a few followers immediately assumed I was going dairy free or gluten free. I’m going neither. I do like to experiment in my baking though and being that I can never find gluten free or sugar free things that ever taste as good as the evils of white sugar with butter and white flour (in my opinion) I am always up for the challenge to see if I can’t come up with a combo that will fool the fam, and myself and have me reaching for a second or third cookie – only to be told it’s ‘healthy”!
I find the easiest way to experiment is to sub one ingredient at a time – when I have tried to mess around too much with a tried and true recipe, the end result is awful and I feel annoyed that I’ve wasted expensive ingredients on a failure.
These cookies are the classic Edmonds Chocolate Chip recipe that uses condensed milk. Surely you know the ones? I have shared them before using coconut sugar and subbing the chocolate chips with cacao nibs and cranberries. They were delicious. Sure, they still had plain white flour and the required amount of condensed milk so although I’d traded the caster sugar for coconut sugar, and the chocolate chips for cacao nibs, I couldn’t claim they were refined sugar-free. But to my way of thinking, the lower ratio of refined sugar had to be a good thing right!?
This time I decided to try switching out the plain flour for Gluten-free flour and see how we got on. I changed the caster sugar for coconut again as last time since it was a success and kept the chocolate chips in there for a sense of authenticity. So, they’re not refined sugar free in the slightest, but they are gluten free and they also were perfect. The entire family enjoyed them and they disappeared in the same amount of time that our favourite chocolate chip cookies do.
Do you sub ingredients in your baking?
- 125 grams butter, softened
- 1/4 C coconut sugar
- 3 T condensed milk
- 1 T Heilala vanilla essence
- 1-1/4 C GF Flour
- 1 t baking powder
- 1/2 C chocolate chips
- Preheat oven to 180 degrees Celsius.
- Cream butter, coconut sugar, condensed milk and vanilla until light and creamy. Add the flour and baking powder. Mix thoroughly.
- Add the chocolate chips and stir until just combined.
- Roll into balls and flatten with a fork on greased oven trays (or using baking mats).
- Bake for 10 minutes. If they are golden on the edges at this point, remove from oven. If they are still pale, cook for an additional 2 minutes and check until golden. Do not overcook.
- Cool on tray for 2 minutes, then remove to a wire rack to cool completely.
- Store in an airtight container.