I would not claim to have much of a sweet tooth, but one thing I can never resist is COOKIES! You would already know that if you’ve checked my Instagram and Pinterest. A good, warm, decadent soft chocolate cookie, not very sweet and crisp around the edges. Oh! typing all this now while munching on some is heavenly! I had to give up on them due to my transition to a gluten-free diet but there is something so comforting about the kitchen smelling of cookies and sipping on some coffee or milk or in fact any beverage of choice while you enjoy on the fresh batch watching the re-run of your favourite show!
Given how the current conditions of Mumbai, I cannot think of a much better way to spend my weekend. My all-time favourite cookie recipe is this Eggless Chocolate Chip Cookie recipe I shared a while back (2 years and still going strong). It is as perfect as a cookie can get. Mind you, I am in no way exaggerating. Melting chocolate, gooey centre, not overly sweet and takes an hour max. Best part? All kitchen staple ingredients!
Anyway, coming back to this. So, I have been trying to avoid gluten in my diet for the past 6 months which earlier meant no more baking. It was quite disheartening since I love baking. I did try to bake with gluten-free flours like quinoa flour and buckwheat flour but nothing was up to the mark. See, I haven’t come across many people in my circle who follow are gluten-free diet so it was very late that I was introduced to such 1 to 1 gluten-free baking flours. Better late than never I guess. This recipe is so simple! I got it from Chelsea’s blog (Mile High Mitts) and with a couple tweaks, this has become a success amongst family and friends! Sharing my version of the recipe below
Gluten-Free Pecan and Chocolate Chip Cookies
A simple soft cookie 100% gluten-free and easily customizable to the vegan alternative.
Ingredients
- 100 gms Butter salted
- 1/4 cup Brown Sugar
- 1/4 cup Granulated White Sugar
- 2 tbsp Granulated White Sugar
- 1 Egg
- 1 tsp Vanilla Essence
- 1+1/2 cup 1 to 1 Gluten-free Baking Flour I used Bob's Red Mill Gluten-free Flour
- 1/2 tsp Baking Soda
- 2 tsp Corn Starch
- 3/4 cup Chocolate Chunks
- 3/4 cup Unsalted Pecan
Instructions
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In a bowl, whisk together the butter and both sugars.
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Once light and fluffy, add in the egg and vanilla essence.
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In a separate bowl, sift flour, baking soda and corn starch.
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Combine the dry ingredients with the egg mixture using the cut and fold method.
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Fold in your chocolate and pecans.
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Refrigerate the dough for at least 30 minutes before you start scooping them into even balls.
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Preheat your oven at 220°C
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Place the dough balls on a baking tray lined with parchment paper.
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Bake the cookies at 220°C for 8 minutes, just until the edges turn light golden brown.
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Transfer them onto a cooling rack after taking them out.
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If they start to crumble, let them sit in the pan for 10 minutes or until they cool a bit.
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Enjoy as a snack or dessert!
Recipe Notes
- Before you begin, just make sure all the ingredients are at room temperature.
- If you're using unsalted butter then add a pinch of salt to your dough in step 3.
- I would highly recommend using either fine granulated sugar or just blitz it in the food processor for 10 seconds.
- Make sure you add your flour in parts. Makes the whole process a lot easier.
- Do not overbake your cookies. They will become dry and flakey.
- If your dough seems to be falling apart, add a couple spoons of warm milk.
- Let the dough rest. The longer it rests the better. I sometimes leave mine in the fridge overnight.
- If you want a denser chocolate taste then stick to chocolate chunks. Or else, substitute them for chocolate chips.
