Anyone who’s been around for a while knows that we are passionate about cookies. While we love all kinds of cookies, the house favorite is chocolate chip in all of its myriad combinations. We even wrote an essay about them for the book: The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History). One of the perks of writing a gluten-free cookbook was experimenting with different flours. We found that oat flour (we use Bob’s Red Mill) is uniquely suited to certain cookies, brownies, and blondies because it helps deliver a great chewy texture, along with some fiber and whole grains, so it’s a win-win. I love a chewy cookie; there’s just something about sinking your teeth into one that is very satisfying to me. I add about 40% oat flour to any chocolate chip cookie recipe, being sure to chill the dough for a couple of hours before baking, to give the flour time to hydrate. This also gives your ingredients time to mesh and develop their flavors, so again, win-win. Try it yourself; while I won’t say it makes the cookies guilt-free, it does make me feel better about eating an extra one or two or three. Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table
About the Author
