[infobox subtitle=”Yes, Please!” bg=”gray” color=”black” opacity=”on” space=”30″ link=”no link”]A Healthier Cookie?[/infobox] If you hate cookies don’t even bother reading any further.  Bye bye!  Did I lose anyone?  I mean…I hope not.  This week on The Alternative I created a fan requested recipe and video: Gluten and Dairy-Free Chocolate Chip Cookies.  I even added gluten-free oats for a bit more texture and goodness.

Watch the video for some professional baking tips I picked up during my time at The International Culinary Center and enjoy these chewy, sweet, tasty treats!


[tabgroup layout=”horizontal”] [tab title=”Ingredients”]1. 8 ounces Earth Balance (butter substitute)

2. 1/4 cup sugar

3. 1 cup + a bit extra brown sugar (packed)

4. 2 tablespoons almond milk or other nut milk

5. 1 egg + 1 egg yolk

6. 2 teaspoons hazelnut extract

7. About 2 cups of brown rice flour

8. 1/4 cup cornstarch

9. 2 tablespoons tapioca flour

10. 1 teaspoon each of: xantham gum, kosher salt, baking soda

11. 1 cup dairy-free chocolate chips (make sure to read the label)

12. 1 cup gluten-free oats (optional)[/tab] [tab title=”Procedure”]1. Gently melt Earth Balance over medium heat in a pan.

2.  Sift together all dry ingredients onto a sheet of parchment paper and set aside.

3.  In a bowl cream together melted Earth Balance with brown sugar and white sugar for about a minute until combined well.  Add almond milk, hazelnut extract, and eggs and combine well.

4.  Roll parchment paper into a tube-like shape (see video above) and add bit by bit to wet mixture, incorporating almost fully each time before adding more flour.  Once all the flour has been added, gently fold in chocolate chips and gluten-free oats.

5. Put dough in fridge for about an hour to harden, then shape 2-inch balls onto cookie sheets lined with parchment paper.  Bake for about 15 minutes at 375F.

6. Enjoy![/tab] [tab title=”Notes”]Serving: About 24 cookies

Skill: Easy

Time: 2 Hours[/tab] [/tabgroup]