Nearly Perfect Gluten-Free Chocolate Chip Cookies v1.0

The only reason these cookies are "nearly perfect" is because I couldn't bring myself to a.) omit the vanilla, which I am intolerant to; b.) omit the chocolate chips, which contain cane sugar, dairy and soy that I am also intolerant to. For everyone else in the world that can handle these ingredients but cannot have wheat, I think you are in for a special treat. I believe these are good enough to fool the masses.

I have searched high and low for chocolate chips that are free of soy, dairy and sweetened with something other than sugar. So far, I haven't found any as most chocolate contains soy lecithin as an emulsifier and the masses are still enamored of  cane sugar to the nth degree. And, no, carob chips are not acceptable when you want a chocolate chip. If you absolutely cannot have the chocolate, or find some suitable vegan chocolate chips, just omit them from the recipe.

For new readers, please make a special note that in my recipes "corn flour" is exactly that, yellow corn flour that is most commonly used in Indian cooking. I am not referring to cornstarch or cornmeal - these are not acceptable substitutes and are listed separately as ingredients when required.

Also, make note that a non-stick cookie sheet will not do for these chewy, gooey cookies. After this experiment, I don't think that lightly greasing the cookie sheet would do the job either. I highly recommend you use parchment paper or Silpat on your cookie sheet. They will spread a little more than if directly on the cookie sheet, but it is well worth using this method.

Otherwise, you will learn (as I did) that a chisel or strong metal spatula is required to coax these tenacious treats off the sheet, more likely than not in pieces. If you are feeling adventurous you can try this method and gently push the pieces together and lift them onto a cooling rack. As they cool they will begin to hold their shape, no matter how mangled!

Once removed from the baking medium and cooled, these cookies will not disappoint. They are dunk-able, chewy and very pleasing to the palate.

Nearly Perfect Gluten-Free Chocolate Chip Cookies

1/3 cup coconut oil, softened but not melted
1 1/4 cup lightly packed coconut sugar (also called coconut sap sweetener)
2 tbsp almond milk
1 tbsp vanilla
2 tbsp ground flax + 3 tbsp very hot tap water
1 1/2 cup corn flour
1 tsp sea salt
3/4 tsp baking soda
1 cup semi-sweet chocolate chips

Preheat oven to 375ºF

In a small bowl, combine the ground flax and hot water. Set aside.

In the bowl of a stand mixer with the paddle attachment, cream together the coconut oil and coconut sugar. The texture will be mealy or like wet sand - this is normal. Add the almond milk and vanilla and mix on medium speed until mixture is creamy and smooth. Add the flax mixture and continue mixing on medium speed for 1 minute.

In a separate bowl, combine the remaining dry ingredients: corn flour, sea salt and baking soda. Add to the wet mixture in three parts, scraping down the sides and mixing well in between each addition. Remove the mixer bowl from the mixer and stir in the chocolate chips by hand to ensure even distribution.

Drop by the teaspoonful onto parchment or Silpat and bake for 10 minutes. Let cool partially before placing on wire racks to complete the cooling process.

As always, your feedback is appreciated. I hope these will make your day.
Enjoy!