Yet Another Grain Free Sugar Free Cookie: Chip-A-HoyPosted: October 3, 2013 | |
Personally, the goal of a great grain free cookie is not to create a healthfood version of a Chips Ahoy.
I make Cookie treats… enthusiastically.
Any treat does not demand a moderation is not worth eating in the first place.
The goal is create from foods that tastes amazing in a solo state.
That being said here is an unintentional version of a Chips Ahoy Chewie.
I am a big fan of kitchen hacks. Here is my newest favorite.
Gluten Free Girl’s reliable cookie ratio. 1-2-3
- 1 part sweet
- 2 parts fat
- 3 parts flour
Here is my 1st small test recipe.
- 20 gm sweet = 20 gm coconut sugar, 20 gm maple syrup
- 80 gm fat = 20 gm coconut oil, 20 gm ghee, 40 gm almond butter
- 120 gm flour = 100 gm almond flour, 20 coconut flour
- 1 egg
- 1 ts Vanilla bean powder or 1/2 ts extract
- 1/2 ts baking soda (the tastes good alone exception)
- 3 finger pinch salt
- 1/4 cup chocolate chips (I just busted up a dark chocolate bar)
Throw all this in a bowl.
Scoop one table spoon balls on to greased or parchment covered baking tray. Flatten with your palm.
Bake a 350º for 12 minutes.
Let cool and enjoy.
Mine turned out pretty well. Right level of salt, good outside crisp with that inside gooey chewy. Next round I am going to tray a flour ratio that will dial down the density and mix the dough in a food processor. I hope this might up the fluff.
I was not going for a Chip-A-Hoy facsimile, but nostalgia kicked in and I could call them little else.
The difference between these and the Nabisco original? Two and I was satisfied.
Eat whole food, all else will follow.