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.
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.