It's cabinetry installation day at my #foodstudio - my heart is pounding http://t.co/TiXQLYT0df
Last week me and my assistant Abby took on our own recipe testing challenge: making an ice cream cookie sandwich. Something we have been drooling over and talking about for weeks and something I have never made before nor have I eaten in a long time. The last time I had a cookie sandwich I think I was at a baseball game, or some kind of theme park and was most likely under the age of 10. So this was an exciting challenge to take on.
We found a cookie that we wanted to use as our base in a gluten free recipe book “The Gluten Free Vegan” By Susan O’Brien. Although most of the ingredients were totally up to par, we still made our own adjustments. Using three kinds of coconut ingredients these cookies could not fail to please our palette. The flour base we used was an all purpose flour from Cuisine Soleil a gluten free Canadian bakery that specializes in allergy free flour blends. This particular flour was a blend of tapioca, chickpea, brown rice flour. This gave the cookie a unique nutty flavour and allowed it to hold together. When it comes to gluten free baking it’s important to have the right blend so that your cookie doesn’t fall apart. Gluten free cookies will always be more crumbly and dense – but they can still taste amazing.
Since we had never made this recipe before, we weren’t really totally sure how much the cookies were going to spread. So we plopped a whole bunch of cookies onto the tray and did batch number one.
They didn’t spread very much. So when there isn’t enough surface area, the bottom takes on the heat and starts to burn + all the chocolate chips shifted to the bottom which also caused them to burn. These cookies were too small and top heavy to make into cookie sandwiches so we put them on top of coconut ice cream for a small treat before the next batch.
For the second tray (of the same batter) I decided to press the cookie dough down flat so that they would form wider and larger cookies. Now we have a great cookie to work with to make the perfect cookie sandwich!
So the big question…What are the THREE types of coconut used in this recipe?
Note that this cookie is not only gluten free, but it is vegan, nut free, naturally sweetened with low glycemic sweeteners and full of superfood ingredients!
Coconut Cookie Chipwich
1 cup virgin coconut oil
1/2 cup coconut nectar
1/2 cup coconut sugar
1 tablespoon gound chia + 3 tbsp water (equals 1 egg)
2 1/2 cups Cuisine Soleil All purpose gluten free flour mix
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup vegan chocolate chips
1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
2. In a mixing bowl combine the coconut oil with coconut sugar and nectar and mix well.
3. Once the mixture is fully combined, add the vanilla and chia mixture and stir.
4. In another bowl, put in the flour, baking powder, baking soda, cinnamon and salt.
5. Add the dry mixture to the wet mixture and mix well.
6. Add the chocolate chips and stir together.
7. Scoop even balls of cookie dough on baking tray and press down to flatten.
8. Bake for 15 minutes until bottoms are golden brown. Cool on a wire rack.