I can’t decide if these chocolate chip cookies came out okay or not. The first batch ended up in a bag destined for pie crust or cobbler topping. They were an experiment and although they aren’t what I envisioned, they taste pretty good. The reject bag may hold the key to an incredible cheese cake crust. I rarely eat dairy products, but I might have to bite the bullet and try a piece of experimental cheesecake with “oops” chocolate chip cookie crust. Mmmm, sounds good to me.
I have a wonderful chocolate chip cookie recipe that I created and adapted from an old wheat flour one. I made several changes to it; attempting to accommodate my gluten-free lifestyle. It took a “try, try again” attitude, but I eventually perfected it and can make GF chocolate chip cookies that rival the best wheat has to offer (I’ll bake some and post the recipe soon). I tried a variation of that recipe last night using Pamela’s GF Baking Mix, which I’ve never used before. I always mix my own flour combinations, but I thought I should know how these pre-mixed versions work if a client asked me about them. Most people don’t want to deal with measuring and mixing flours, especially if they are newly overwhelmed with a diagnosis of celiac disease.
Before I launch into this recipe, please note that the second ingredient on the recipe list is sugar. Yikes! Most cookies aren’t all that healthy, but like I mentioned in my “mile high brownie” post a couple of months ago, sometimes nourishing the spirit is as important as nourishing the body. Sweet treats shouldn’t be totally eliminated, but should only be eaten on occasion, not as a main staple. Americans eat way too much sugar. We all know that and if you look at the most commonly purchased breakfast cereals, you’ll see that targeting kids with sugary choices is part of the program. Ugh! And we wonder why obesity and insulin resistance is on the rise. So, go easy on the sweets and save them for special occasions.
I’ll keep you posted if I try these cookies crumbled as a cobbler topping. Autumn apple crisp? Sounds good to me. 
oops (they didn’t quite work) chocolate chip cookies
what you need
• 2 cups, plus 2 tablespoons Pamela’s gluten-free baking mix
• 3/4 cup sugar (organic cane sugar)
• 1/3 cup brown sugar (organic light brown sugar)
• 3/4 cup vegetable shortening (Earth Balance Natural Buttery Spread, which comes in sticks as well as the tub form. It’s non-hydrogenated and 100% vegan)
• 2 eggs
• 1 teaspoon vanilla
• 1 cup chocolate chips (Tropical Source gluten-free/dairy-free chocolate chips
• 1/2 cup shredded coconut
• 1/2 cup chopped pecans
what you do
1. preheat oven to 375º, place rack in center of oven, lightly grease cookie sheet
2. melt shortening slightly in preheating oven
3. beat shortening and both sugars at medium speed
4. add eggs and vanilla, beat well
5. add Pamela’s flour mix and blend well
6. add chocolate chips, coconut, and pecans; hand stir to blend
7. drop spoonfuls onto cookie sheet a couple of inches apart
8. bake for approximately 8 to 10 minutes; cookies should be golden brown
9. cool and store in airtight container in refrigerator or freezer
Enjoy! In moderation, that is.
Melissa
