Four-ingredient cookies use gluten-free bread instead of flour.
Splurge with a little less guilt thanks to this quick cookie recipe. Instead of sugar, all-natural stevia is used to sweeten the “dough.” The cookies have a soft texture since bread is the main ingredient; you can experiment with different gluten-free breads, too. EnerG brand, found at natural foods markets, offers many choices. I like to use the High Fiber loaf and Tapioca dinner rolls for this recipe. Sprouted grain breads such as Ezekiel brand work well, too (although these are not gluten-free).The cookies taste best served warm. Reheat them in the toaster oven or under a low-heat broiler to make them gooey, but take care not to burn them.
Quick Gluten-Free Chocolate Chip Cookies
Makes 1 dozen
Prep time: 5 minutes
Bake time: 15 minutes
Note: You can substitute 1/4 cup pure maple syrup for the stevia; use white chocolate chips and tapioca bread.
10 slices gluten-free bread (approx. 10 ounces)
3 eggs, beaten
Approx. 2 full droppers vanilla stevia drops, or stevia powder to taste
4 ounces chocolate chips, bittersweet or semisweet
1. Preheat oven to 350˚F with rack in the middle. Prepare baking sheet with parchment paper or a nonstick silicone baking mat.
2. Pulse bread in food processor to get a fine breadcrumb texture. Transfer to a large bowl.
3. Whisk eggs together with stevia in a separate bowl.
4. Add eggs to bread crumb mixture and press dough together with fingers.
5. Taste mixture and add more sweetener, if desired.
6. Stir in chocolate chips. Form dough into flattened cookie shapes (they won’t change shape much while baking).
7. Bake for 15 minutes or until cookies are golden brown on the bottom.
8. Remove from oven, let cool a bit then place on rack to finish cooling.
9. Store in an airtight container at room temperature or in the refrigerator up to 3 days.
Easy Add-ins
It’s fun to toss a handful of this and that into a batch of cookies. Try these:
• A pinch of cinnamon, ginger or pumpkin pie spice
• A handful of chopped, toasted nuts
• A handful of unsweetened coconut flakes
• Some sunflower seeds
by Marla Meridith, familyfreshcooking.com
