Updated: Nov 11, 2019
I love cookies. I mean, really love cookies. Whenever there is a choice between, cake and cookies, the latter will always win, TKO. My favourite? Of course, your basic chocolate chip cannot be beat. The chocolate, brown sugar, the crunch or the softness...depending on what your mood is always the best comfort.
Of course the Nutritionist in me wishes there was a better choice than the shortening-filled, enriched flour and sugar laden options that line the store shelves. And of course there is! There is a recipe for 1 single cookie! That's right! When your cookie craving is in high gear, it will take you 30 minutes for a jumbo, single-sized cookie that you would find in your local coffee shop. Isn't that fantastic?
Enter in Gluten-free. The Gluten-free world has become overwhelming and has a plethora of options. Of course you have almond, oat, rice and coconut, the easy premixes like Bob's Red Mills and Pamela's that are often a mixture of pea, rice, and a couple gums like guar and xantham for binders. Then enter in your ancient grains like millet and teff. But what flour do you choose? How do they taste? Well you are in luck! I completed a blind taste test with the help of my wonderful colleagues for taste and texture of cookies. And of course I have included the recipe for you.
First, the line up: (from left to right) Oat flour, Grainwork's Millet Flour, Coconut Flour, Pamela's pre-mix All-purpose Flour, Everland Teff Flour, and Bob's Red Mill All Purpose Flour.
No additional gums were added to the original flour recipe, which is as follows:
*substituions for vegan option
Preheat oven to 375 degrees. Have cookie sheet ready lined with parchement paper.
2 tbsp melted butter *use earth balance, or coconut oil
1 tbsp of whisked egg, *use a flax egg (1 tbsp ground flax + 2.5 tbsp of warm water, mixed)
2 tbsp of packed brown sugar
1/4 tsp vanilla
1/8 tsp baking soda
Combine all wet ingredients together in a small bowl, then add the dry
1/3 cup of flour
1/4 cup chocolate chips
Combine together and place on cookie sheet. Bake for 15-20 minutes, depending on your oven. Let cool before you dig in.
Here are a couple of photos of the results:
From right to left, here are the results:
I have to be so honest...I have been baking GF cookies for a while now, with Oat flour. I find it the closest to wheat flour and like the nuttiness flavour profile. (I am allergic to nuts, so it's all I have)
BUT, when I tasted all of them, my favourite was the Pamela's for texture - I liked the shortbread-like finish on the cookie and I really enjoyed the Bob's and the oat, (of course) the Bob's was the closest to a wheat chocolate chip cookie!
Let the taste test begin!!!!
14 of the 16 people were working on Cookie Day, tasted all cookies and rated their favourite based on two factors: taste and texture.
And the winner is: OAT! The Bob's pre-mix came in a close second. Pamela's pre-mix was third place. I was surprised that Teff got two votes, I think they thought there was chocolate in it ;) and that someone even liked the coconut! The millet was a bit crunchy and reminded me of cornmeal, but still got one vote.