APRIL 17, 2012


Having sweets on hand is sort of expected from my three boys. Not  having something in the designated glass jar is visited with great disappointment. With the shift to a more gluten free life style, sweet treats have been primarily replaced with smoothies, homemade frozen fruit pops, and plain and simple bittersweet chocolate bars.

Regardless of the shift to alternative flours, I still enjoy the art of baking. Trying new recipes, ingredients and flavors challenges my culinary skills and satisfies my sweet tooth all at the same time. Up until this cookie, my freezer was limited to just one cookie dough. And although they are a perfectly, perfect cookie, I wanted my freezer to have the homemade frozen varieties it had been accustomed to.

So, when I set out in my search for more ice box, gluten free options, one of the first ones I found was Aran’s Muscovado + Fleur de Sel Chocolate Chip Cookie. In my experience, one can always tell if a batch of cookies are going to be worth the effort when a small tasting of the batter just happens to land on the tip of your tongue. The batter was a sensory treat of both sweet and salty. As this batch of cookie dough rested in the fridge, I immediately made another batch, and doubled it.

Having cookie dough on hand, at all times, makes unexpected invitations to friends the welcomed “thank you for having us over” gesture. At the moment, 5 logs of this particular cookie resides happily on the second shelf of my freezer (along side gluten free granola bars, chunky oat/chocolate cookies, and gluten free graham cracker dough). I love my freezer!

Gluten Free Slice + Bake Chocolate Chip Cookies
original recipe here
yield: 2 logs | 4 dozen cookies

4 ounces | 110 grams | 8 tablespoons unsalted butter, room temperature
4 ounces | 100 grams | 1/2 cup packed light muscovado sugar ( or light brown sugar or succanat)
1 3/4 ounces | 50 grams | 1/4 cup organic, natural cane sugar
1 teaspoon pure vanilla extract
1 organic, large egg, room temperature
5 ounces | 140 grams | 1 cup brown rice flour
2 1/8 ounces | 60 grams | 1/2 cup amaranth flour
3.5 ounces | 25 grams | 1/4 cup tapioca starch
1/2 teaspoon Fleur de Sel
1/4 teaspoon baking soda
170 grams | 1 cup bittersweet chocolate, chopped

• in a medium size bowl, whisk the brown rice flour, amaranth flour, tapioca starch, fleur de sel, and baking soda. set aside.
• in the bowl of a standing mixer, cream the butter using the paddle attachment. add the moscovado sugar, natural cane sugar, and pure vanilla extract. beat for 2 minutes.
• scrape the sides of the bowl with a rubber spatula. add the egg and mix until incorporated.
• add the dry ingredients and mix on medium speed until well combined and the dough comes together.
• add the chocolate pieces and mix well.
• divide dough in half. place one half on a piece of parchment paper and roll into a log, about 2″ in diameter. wrap the dough in the parchment and seal each end by twisting the paper closed.
• refrigerate for an at least an hour.
• when ready to bake, preheat oven to 350*.
• using a serated knife, slice the log into 3/8″ disks. place on a rimmed, parchment lined baking sheet, spacing them 2″ apart.
• sprinkle the tops of each cookie with a pinch of Fleur de Sel.
• bake 11-14 minutes or until the edges start to turn a golden brown.
• let cool on baking sheet before removing them to a wire rack.
• store in an airtight container for 3 days (provided they last that long).