When I first moved to NYC, I lived in Manhattan with three guys I graduated college with. After that apartment, my boyfriend of the time lived with two other dudes down in Brooklyn, and I’d stay with them often. For a while after that the boyfriend and I lived in Queens, and his brother crashed with us for a few months. When I wasn’t home during those raucus years of my twenties, I’d be going from show to show with casts full of eager eaters.
The point of that little history: I always had someone around to eat the batches of sweets I whipped up.
But now I’m a single gal, and my roommate doesn’t contribute enough by far in helping me rid the apartment of all things that come out of my kitchen. I pawn sweets off on my upstairs neighbors after walking our dogs, while we have a glass of wine or talk food (love the chefs in my building). But what I don’t give away, I eat. Which means no matter how few I eat, I still eat too many. For someone who’s 5 foot 2 and has hypoglycemia and gains weight easily.
Sometimes you don’t need three dozen cookies staring at you while typing an article about Third Wave Feminism (after having come out of the kitchen barefoot and covered in flour) or while watching Bored to Death or The Next Iron Chef: Super Chefs (which you should be watching if you’re not…). You just need a few.
So here’s how to do just that. How to make just 6 gluten-free chocolate chip cookies. That are rich, and sweet, with just enough chocolate and a boost of flax (both for fiber and to bind the cookies together since we’re not using eggs), and a bit of extra protein from some nuts (optional, of course).
When you don’t want a whole batch but are craving something sweet…
- 3 tbsp unsalted butter, soft
- 1/4 cup sugar
- 1 Tbsp dark or blackstrap molasses
- 1/4 cup brown rice flour
- 1/4 cup arrowroot or tapioca starch
- 1 Tbsp flax meal
- 1/4 tsp xanthan gum
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3 Tbsp chocolate chips
- 3 Tbsp slivered almonds, pecans, walnuts, oatmeal etc.
Preheat oven to 350°.
Combine flour, flax, xanthan gum, salt and baking powder in a small bowl.
In the bowl of a mixer, beat butter and sugar until fluffy and smooth – about 2 minutes.
Add molasses and beat to combine.
Add the flour mixture in a beat on low until together. Continue to beat on high for about 2 minutes.
Add the chocolate chips and nuts and beat in to combine.
Use your hands to proportion 6 cookies, and place evenly on cookie sheets, flattening slightly.
Bake for 18 minutes, cool slightly before serving.
Notes: make sure you beat this batter well so that the butter softens completely and the sugars dissolve in, otherwise your cookies will flatten horribly. I used organic white sugar, which melts better than palm or sucanat in this recipe.
- Morning Jolt Cookies – Gluten-Free Oatmeal, Peanut Butter, Vanilla, Coffee, Chocolate Chip! (thedustybaker.com)
- Gluten-and-Dairy-Free Oatmeal Chocolate Chip Cookies (thedustybaker.com)