The Alternative Chocolate Chip Cookie*


These cookies have been adapted from Alice Medrich’s book, Flavor Flours. I modified the recipe to meet Jane’s Challenge! (#janeschallenge)

FIRST ATTEMPT:

• Replaced all of the butter with one banana and one, pureed, whole apple including the skin.

• Reduced the amount of white and brown sugars by one-third.

• Replaced the 2 whole eggs, called for in the recipe, with 4 egg whites.

• Reduced the amount of chocolate chips and walnuts by half.

I found the cookie was sweet enough to satisfy, but the texture was sandy and too gummy. The walnuts added certain bitterness. Wasn’t sure if I liked it. The banana added moist flavor that changed the overall taste of a traditional chocolate chip cookie. It was a nice addition, but I wasn’t sure about keeping it.

SECOND ATTEMPT:

• Replaced half of the butter with half coconut oil and one banana.

• Reduced the amount of white and brown sugars by one-third.

• Reduced the amount of chocolate chips and walnuts by half.

• Reduced the Xanthan Gum to 1/4 teaspoon.

My second attempt came closer to achieving what I was looking for. The cookie was less gummy and had a much more softer texture. I think using the whole eggs helped the texture as well and the yolks enriched the dough. However, I found the banana and coconut flavors definitely overpowered the “chocolate chip” quality of the cookie.

THIRD ATTEMPT:

• Reduced the amount of sugars by one-third of the original recipe.

• Replaced half the butter with the same quantity (weight) of applesauce.

• Browned the butter for a nuttier more complex flavor.

• Reduced the amount of chocolate chips by half.

• (There were still plenty of chips in each cookie.)

• Eliminated the walnuts

My third attempt gave me a good textured, chewy chocolate chip cookie. It was really good for a slimmed down version of its cousin. Jane thought they were really good too. Good enough to share them with her friends at work! The cookies get really soft if you put them in an airtight container. So my suggestion would be, to eat them the same day, share them with your friends, or place them in a paperboard cookie box. I might try to make a crispier version as well.

Yields: about 24 Cookies (I used a Hamilton Beach, Black Handled, Ice Cream Scoop.)

INGREDIENTS

Oat Flour 1 1/14 cups

Brown Rice Flour 1 cup

Potato Starch 1/4 cup + 2 Tbsp.

Salt 1/2 tsp.

Baking Powder 1/2 tsp.

Xanthan Gum 1/4 tsp.

Applesauce 4 oz.

Sweet Butter 4 oz.

Sugar 1/4 cup

Brown Sugar 1/4 cup

Egg 2 (Large)

Vanilla Extract 1 tsp.

Chocolate Chips 1 cup

PROCEDURE

1. In a mixing bowl, add the oat flour, rice flour, potato starch, salt, baking powder, xanthan gum, both sugars and the chocolate chips. Mix with a whisk until all the ingredients are well blended and set aside.

2. Brown the butter in a saucepan.

3. After the butter has browned strain it into a container.

4. Add the eggs and vanilla to the dry ingredients. While mixing with a wooden spoon or spatula, drizzle in the butter. Mix until all the ingredients have been incorporated. Do not over mix.

5. Place in an airtight container and refrigerate for 2 hours or overnight.

6. When you are ready to bake, pre-heat the oven to 375°F.

7. On a parchment lined sheet pan (double up the pans so they do not overcook on the bottom before they brown on top), scoop out about 2 tablespoons per each cookie 2” apart. (I used a Hamilton Beach, Black Handled, Ice Cream Scoop.)

8. Bake for 18 to 24 minutes turning and rotating the cookies halfway through the baking process. You want the tops to brown slightly. Keep an eye on them. It will depend on your oven.

9. After taking the cookies out of the oven, transfer them to a cooling rack and let them cool before serving or storing.

*Adapted from: Alice Medrich: Flavor Flours, (2004,368p)

ISBN: 978-1-5796-513-6