Question Gluten-Free Chocolate Chip Cookies (pareve)

Ingredients:

2 sticks Fleishman's unsalted corn oil margarine (kosher, pareve)
3/4 cup sugar
3/4 cup dark brown sugar
3 eggs
3 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

flour:
2 cups sorghum flour
1 cup almond flour
1 tablespoon xanthan gum

1/2 cup potato flour
1/4 cup or so bourbon
9 oz. SunSpire semi-sweet Organic Chocolate Chips
(kosher, pareve ingredient list, classified dairy)


Approximate process:

1. Heat oven to 350F

2. Soften margarine in microwave or bowl of hot water.

3. Cream butter and sugar together; beat in eggs, one at a time

4. Add vanilla; beat mixture some more.

5. In a separate bowl, combine the flour mixture, baking soda, baking powder, and salt. The dry stuff.

6. Fold the flour mixture into the butter/sugar/egg mixture.

7. Add chips and potato flour, yielding a very stiff dough. Too stiff for cookies. Add bourbon and mix until the batter is softer and more like cookie dough.

8. Let sit in a cool spot for a few minutes while rummaging for cookie sheet. I usually line mine with aluminum foil so I don't have to worry about what may or may not be stuck on it.

9. Drop spoonful by spoonful on the cookie sheet, or make small dough balls and flatten them a bit (the cookies are cake-like so they may not spread much without adding enough booze to soften the dough.

10. Bake for 10-13 minutes, until done. Done is when the cookies are browned a bit but still a bit soft.

11. Let cookies sit on sheet for 3-5 minutes before removing - this finishes up the baking without burning the cookies.


Depending on your local/family custom, the margarine may or may not be kosher for Passover (Not like everyone does or should care about that.) The bourbon probably is NOT (aside from maize, many fine bourbons include rye in the grain bill.) There's always butter, and rum or potato vodka, respectively, as possible substitutes - and it can't hurt to have a bit of fun trying variations.

Rye being in the bourbon would keep it from being gluten-free, though. That's one of the grains that naturally contains it. (Only one of the grains that pesach is concerned with that *doesn't* is oat, which is what my matzah has to be every year.) So to have this thoroughly GF you'd want to sub for that bourbon too!

Sometimes ingredient lists that look pareve still have dairy-derived ingredients in them (sodium caseinate, for one, is in a lot of non-dairy creamers and is why they still get dairy hechshers) - they won't set off dairy allergies, but for the purposes of the equipment and stuff you're using are still considered dairy.

Still sounds pretty yummy, though. I miss cookies, but sweets *at all* make me sick.

Bourbon is a distilled liquor. There is no way that gluten is carrying over in the vapor from a heated mash. Proteins just don't work that way. For the truly paranoid, or for Pesach, one could substitute rum, which works well with sweet flavors.

As far as the hechsher on the chocolate, my bad. I'm going off the recipe notes originatally for a get-together including a couple of people needing GF food. With a bit of searching, one can find pareve chocolate for use.


Edit: If all sweets make you sick, or if you have trouble maintaining a healthy blood sugar level, this would be a recipe to avoid.

This was a comment about distillation which has already been mentioned.