I have been trying to reduce the amount of gluten in my diet. On my quest for healthy flour alternatives, I stumbled upon a product from Chef Thomas Keller (of the French Laundry among other projects) called Cup4Cup. Cup4Cup is a gluten free flour alternative which can be used to replace all-purpose flour in essentially any recipe. I have enjoyed experimenting with it, and found that it made exceptionally good chocolate chip cookies. I substituted xylitol for the white sugar and egg whites for the whole egg and yolk, and my cookies still came out chewy and moist (most likely due to the astonishing amount of butter in this recipe). They were wolfed down within two days. I feel that this may have in fact discounted my attempts to eat more healthfully, but hey… they are gluten free so that must count for something right?
- 2 1/8 cups Cup4Cup Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons ( 1 1/2 sticks) butter, melted
- 1 egg
- 1 egg yolk
- 1/2 cup white sugar or xylitol
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 cups mini chocolate chips
Preheat oven to 350 degrees F. Place Cup4Cup flour in a bowl with the baking soda and salt; whisk to combine. Place melted butter into the bowl of a stand mixer fitted with a paddle attachment. Add in both sugars and mix until fluffy. Add in eggs and incorporate. Add in vanilla extract. Add in flour mixture and mix on low speed until just incorporated. Stir in chocolate chips. Do not over mix. Scoop dough using a #40 scoop onto parchment lined baking trays. Bake until edges are lightly golden brown.