I'm experimenting with creating both gluten-free & dairy-free cookies. This was my first take on the classic chocolate chip cookie. I have yet to find the perfect blend of flour for cookies; as the texture of non-wheat flours tends to be a bit gritty so far in my testing. What I love about the classic chocolate chip cookie traditionally made with wheat flour and butter is that it melts in your mouth. There is never any residual grain sticking around. My first take of this classic was okay, let's just say I have lots of room for improvement!
Next time around I'll need to add more coconut butter and more sugar. These cookies were a bit too thick for my liking and didn't brown without over-baking. What did come from this first recipe is a good base for Chocolate Chunk Biscotti.
I only want the best for you and your bellies, therefore once I perfect this recipe I will plan on sharing it with all of you lovely food blog readers!
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