I made these cookies today for the BoyChild.

These started out to be muffins. But before I added any liquid the BoyChild said, “I want cookies!” So I tried to improvise and used less liquid, added baking powder, salt and made them cookies. The BoyChild was disappointed that they didn’t spread out like “regular” cookies, so I added more liquid and turned them back into muffins.

I made them with:

1/2 cup navy bean flour
1/2 cup tapioca flour
1/2 cup quinoa flour
1/2 cup coconut flour
1/4 cup soy milk powder
1/2 cup sugar
1/2 tsp. gar gum
2 tsp baking powder*
1/2 tsp. salt
3 eggs
1 cup oil
water to moisten to dough consistency
1 cup chocolate chips**

Bake in 350 degree oven for 15 minutes.

*Gluten Free
** Feingold Friendly

Here’s a PDF if anyone wants to try it chocolate-chip-cookies-muffins.pdf or here’s the Word version if you prefer chocolate-chip-cookies.doc

We’ve removed rice from the BoyChild’s diet recently, so I’ve had to rework the few recipes I’d put together of Gluten/Dairy Free stuff; I relied heavily on rice flours in my baking.

When I made the muffins last week, I added more liquid and omitted the soy powder, baking powder and salt. The Huz said they were the closest thing to “real” baking I’d done since we started this.

I think the cookies would have been better with chopped nuts but the BoyChild has eaten a bunch and he’s not complaining. I added the soy milk powder for the protein though I think if you have a problem with soy, you could leave it out.

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