Here's the deal with gluten (in my non-medical and non-professional opinion):
Gluten is a protein found in wheat, barley, and rye. The word "gluten" is Latin and essentially means "glue" (Fun Fact: I majored in classical languages!). Gluten is what holds your bread together and gives that chewy, delicious texture to cookies. However, it also can make some people really, really sick because their bodies can't process it. A gluten-free diet has been the de facto way of treating people who can't process gluten naturally, people with celiac disease or severe wheat allergies, and who could do serious damage to their gastrointestinal tract if kept eating gluten.
Recently, gluten-free diets have caught on with people who do not have celiac or severe wheat allergies. Some people choose to eat gluten-free to treat a variety of ailments from autism to arthritis to just general intestinal discomfort. If you think you have a gluten-sensitivity that might be helped by going on a gluten-free diet, you should definitely talk to your doctor and a registered dietician about it and find out if it's the right choice for you.
As for the average person, a little wheat in your life is not going to make you sprout horns or gain 50 pounds. I personally am not really convinced that this diet is all that useful for someone who doesn't suffer from a gluten sensitivity-- but you should of course judge for yourself.
That being said, these cookies are both gluten-free and awesome.
From All Day I Dream About Food |
My roommate has been trying to follow a low carb diet lately and happened upon this recipe for these Low Carb, Gluten Free Coconut Chocolate Chip Cookies from All Day I Dream About Food. She followed the directions exactly and they turned out pretty good. They were just the right balance of crunchy and chewy (thanks to the coconut) and I wanted to try baking a batch myself.
The only difference? I was a little wary of using artificial sweeteners (yes, I know that Swerve Sweetener is all natural, but it still kind of freaks me out) and I did not have molasses or baking powder on hand. I also used Ghirardelli semi-sweet chocolate chips because I'm from Norcal and that's how we roll. Ergo (more Latin!), my recipe is not low carb since I add back in real sugar. Sugar has carbs. Carbs are delicious. I have no regrets.
Be prepared, these cookies have a pretty strong coconut flavor to them. I like coconut and I think it totally works with these cookies, but if you can't stand coconut you might want to reconsider baking these. You could definitely try using a gluten-free flour blend (though that would take the carb count higher). The internet suggests swapping shredded coconut with shredded carrots, which sounds really weird. But if you try it let me know how that works out for you.
So here is my slightly modified recipe for Gluten-Free(ish) Chocolate Chip Cookies. If you have a gluten-intolerance, make sure to use ingredients that are certified gluten-free. Not all of mine were which is why these are only mostly gluten-free. Let's call them low-gluten...
Gluten-Free(ish) Chocolate Chip Cookies
Ingredients:
1 and 1/4 cups almond meal (aka almond flour)
3/4 cups finely shredded, unsweetened coconut
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/2 tsp real vanilla extract (don't use the fake stuff, you can tell the difference)
1 egg
1/2 cup chocolate chips (Ghirardelli's really are the best in my opinion!)
Instructions:
Preheat the oven to 325F and prepare a baking sheet with either parchment paper or a silicone liner. In a medium bowl, whisk together almond meal, coconut, baking soda, and salt. In a large bowl, cream butter with brown sugar. Beat in vanilla and egg until well combined. Beat in dry mixture until dough is well mixed. Stir in your chocolate chips and try not to eat the entire bowl of raw cookie dough. Use a spoon or your hand to form dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Bake 12 to 14 minutes, until just beginning to brown and barely firm to the touch. Remove from oven and let cool on pan 5 minutes. You can transfer to a wire rack to cool them completely or just burn your fingers as you try to eat them directly off the cookie sheet.
This recipe makes a little more than a dozen cookies. I baked 9 cookies and then froze the dough for use at a later time.