February 17, 2011

Chocolate Chunk & Brazil Nut Cookies – Gluten, Dairy, Egg & Wheat Free


I used to make these cookies just dairy free and always found it hard to refrain from eating the full dozen, but when my food allergy blood test came back with the list of foods to eliminate from my diet I thought my favourite cookies were going to be off limits entirely but after a little bit of thinking, reading and experimenting I made it happen… And yes, I'm still finding it hard to not eat the full dozen!
Obviously if you don't have problems with eggs, wheat or gluten feel free to substitute all of the flours for just 150g (1¼ cup) white wheat flour and 1 egg for the flax and water mixture seeing as that is the original recipe but I think that you will find either variation acceptable.

-Dairy free
-Egg free
-Wheat free
-Gluten free
-Potato free
-Soya free (if you use soya free margarine and chocolate)
-Yeast free
-Vegan
-Vegetarian


Chocolate Chunk & Brazil Nut Cookies – Gluten, Dairy, Egg & Wheat Free
Makes 12

30g (¼ cup) Millet flour
30g (¼ cup) Gram flour
30g (¼ cup) Quinoa flour
30g (¼ cup) Brown Rice flour
30g (¼ cup) Tapioca flour
¼ tsp bicarbonate of soda
½ tsp salt
125g (½ cup) allergy-safe margarine
45g (¼ firmly packed cup) brown sugar
125g (½ cup) white sugar
2tbsp ground flax mixed with a pinch of baking powder and 3tbsp water
1tsp vanilla extract
100g brazil nuts cut into sizable chunks (approx 3-4 pieces per nut)
100g allergy-safe chocolate cut into sizable chips (similar to nuts)

Preheat oven to 180C/350F Gas Mark 4
Sift the flours, soda and salt together.
Blend or Cream margarine with sugars until ‘fluffy’. Add flax mixture and vanilla to margarine and sugar and beat together.
Stir in dry ingredients. When fully blended stir in chocolate and nuts.
Grease two cookie sheets with margarine. Roughly form six 2 inch balls of cookie dough onto each cookie sheet (totaling 12), leaving room for spreading.
Bake in the preheated oven for 15 minutes or until the cookies retain some firmness when touched.

Important:
The cookies will be rather delicate when first taken out of the oven so let them cool on the cookie sheets for 5 or 6 minutes before transferring to a wire rack. Ideally use a flat metal spatula when removing cookies from the pan.

also, thanks to the intolerant gourmet (see link under web excursions) for the egg replacement help!

6 comments:

Sorcha said...

Mmmmm..... these cookies are delicious, thanks for the recipe.

Is there a particular health food store that sells all of the flours listed in the recipe? Or do you source them from different shops?

Aurea@Survival Guide said...

Hey, Glad u like! ...Personally im always wandering around the different shops so i do actually source them from a variety but i think that if you tried 'down to earth' on georges st you should be able to get everything there or the dublin co-op on thurs&sat or the hopsack in rathmines might be a 2nd choice.

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Claudia said...

Where did you buy your ground flax seeds?

I couldn't find them here, and before I had my spice grinder, used my blender to make my 'egg replacer'. 1 heaped tblsp flax seed per 1/4 cup (or about 4 tblsp) water to replace one egg, it goes a gel like consistency. I made several eggs' worth and froze it in ice cube trays (for my trays it worked out as 3 cubes equal one egg), very handy when you're using 'normal' recipes and are trying to make them vegan/allergy friendly/healthier!

Aurea@Survival Guide said...

Hi Claudia! that's a great idea about freezing them... Thanks.

I have definitely seen ground flax in Nourish and in Dunnes Stores and some other health shops. The predominately available brand is over €7 but I found one brand, Virginia Harvest, tucked away at the side in Nourish on Wicklow st which was about €5..

Senka I said...

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