Tuesday, September 24, 2013

Brown Butter Pumpkin Spice Chocolate Chip Cookies, Gluten & Egg Free




 Ingredients

Dry Ingredients:

3/4 cup gluten free oat flour
3/4 cup hazelnut flour
1/4 cup coconut flour
2 tablespoons tapioca starch
1 cup coconut sugar
1 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon vanilla powder
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
3/4 cup semi-sweet chocolate chips

Wet Ingredients:

4 oz butter, browned
(All I had at home was salted butter so if you
 use unsalted add about 1/2 teaspoon salt.)
2 tablespoons pumpkin puree
2 flax eggs (2 tablespoons ground flax meal plus 6 tablespoons hot water. Gently stir to saturate the flax meal.)


To Prepare:

Preheat oven to 375 degrees.
First thing in order is to brown the butter. For those who are not familiar, here is an easy tutorial. 
How to make brown butter.
Once the brown butter is done, pour into large bowl. Let sit for about 5 minutes and then add the 2 tablespoons of pumpkin puree. Whisk till combined.
At this stage you can prepare your flax eggs. It’s best to let them sit after the water has been added.
In a medium size bowl, sift together all dry ingredients except the coconut sugar and chocolate chips.
Gently mix well until flour blend is combined evenly.
Add the flax eggs to the brown butter and mix to incorporate.
Cream sugar into butter mixture.
Add flour blend a little bit at a time while mixing together in between additions. A spatula was handy at this stage.
Once the dough is uniform, fold in chocolate chips.
Form dough into 2 tablespoon size balls and place evenly spaced on a cookie sheet lined with parchment paper or a silpat mat.
Bake for 12 minutes.
I don’t know if it’s just me or because I use alternative flours and sugar but the cookies I bake never seem to flatten and expand outward. About 10 minutes into the baking I pressed down on them a little with the back of a spatula.


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