When I heard the news that I was gluten intolerant I had a lot of questions floating around in my head. Will my friends still like me now that I am one of these annoying G F people that only eat quinoa? Will I starve to death? Will I ever eat cake again?
I was happy to learn that I would eat cake again, my friends would learn to tolerate my “food issues” and that I would definitely not starve. At. All.
In fact the world opened up to me when I quit binging on French stick. I started eating real food instead of fillers and I felt sooooo (add more Os) much better.
No more gut cramps or farts to clear a room. No more PMS (kind of) and no more headaches, dizzy spells and afternoons spent in bed “sleeping it off”.
And because I am super awesome I also (sort of) quit sugar. A lot of people hate me for quitting sugar but because I am now calmer for it I don’t get mad at them for hating me. I understand. I too once was blind. Soon they will see the light and join me in my new sugar free cult sans Koolaide.
I like to make cookies sometimes. On the days where the kids want some and I’m not feeling selfless enough to bake something I can’t eat, I make these…
Super Soft Banana Choc-Chip Cookies! (Gluten free..duh!)
125 grams of butter - because butter is just awesome. Softened.
¼ cup glucose powder
¼ cup coconut sugar
½ teaspoon of baking soda
Tablespoon of rice malt syrup
Half a banana - mashed
Half a cup of dark chocolate chips
3/4 cup gluten free self-raising flour
¼ coconut flour
½ cup almond meal
So..first off preheat that over to 180 degrees C and line or grease a baking tray. I like to line my tray with baking paper because I am a terrible person who uses things that are bad for the environment because they make my life easier.
Melt the butter a little so it is easier to mix, add the glucose powder and coconut sugar and mix until creamy looking. Mash the banana and then mix it through the creamed butter mix.
In a cup, combine milk and the syrup and heat in microwave for about 10 – 15 seconds until warm and mixed, then add the baking soda and mix so it goes all fluffy. Add this fluffy milk stuff to the creamed butter, banana mix.
Add all the flours to the mix and combine until you have a firm (ish) dough. Because it’s gluten free it won’t be as firm as gluten based cookie dough.
Add the chocolate! Mix through.
With two wet spoons, scoop balls of dough onto the baking tray then squash them flat with a fork.
Bake for about 10 mins or until golden brown. Keep an eye on these puppies coz they seem to cook quickly.
Allow them to cool down on the tray before you scoop them off onto a cooling rack.
Eat 'em while they are warm to experience the gooey chocolate melt sensation.