Sunday, August 7, 2011

Delicious Gluten-free/Dairy-free Cookie Cake.

This one is for all of my gluten-free/dairy-free friends out there. You know who you are and I love ya!

For the little guy's birthday this year, I was tasked with making a dessert for my family that met the following requirements:
  • Must be dairy-free.
  • Must be gluten-free.
  • Must taste good enough that my picky two year old actually enjoys eating it.
One might say that this was an impossible challenge. Making a cookie cake that is gluten-free and tastes good is difficult enough, but to add the other requirements might be considered baking suicide. After spending way too much time google-ing (didn't know that was a verb, huh?) recipes, I finally decided on good 'ole Alton Brown. This guy is amazingly talented and has earned my respect after this recipe. Not only did the cookie cake turn out tasty, but it also turned out chewy and soft - just the way I like it!

Alton Brown's Gluten-Free Chocolate Chip Cookies (modified to be dairy-free and a cookie cake)
Yields: One 9x9 cookie cake

 8 ounces Earth Balance DF butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons rice milk
1 1/2 teaspoons vanilla extract
12 ounces Enjoy Life chocolate chips
Preheat the oven to 325 degrees F.

Melt the butter in the microwave just until soft. In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Pour the mixture into a 9x9 glass pan and bake for 30-45 minutes or until the middle is solid.

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