Our friends Nina and Booth had us over to their lovely home for dinner the other night. The Chef loves it when other people cook for him, so he can sit back and relax. But what made me happier still is that, sitting in their kitchen, I knew I didnt have to explain anything about how to make food for me safely.
You see, the two of them have a gluten-free kitchen now too. And just that week, she had invented chocolate chip cookies that made them both howl with delight. Hands grabbed for them that night, and then reached in for more. These werent specialty cookies. These were just damned fine.
Shauna James Ahern
After months of not having a taste for sweets, something awakened in me. Still-warm, crumbly chocolate chip cookies, the chunks of chocolate melting against my teeth, the whole grains in the flours as generous as the light in the kitchen had been, the dark sweetness of Muscovado sugar all of it shared with friends.Little Bean began dancing in my belly.
And Nina kindly gave me her recipe, so that everyone can have great chocolate chip cookies.
I take no credit for these. I stand in awe. These are all hers.
1 cup teff flour
1/2 cup sorghum flour
1/2 cup ground flaxseed
1/4 cup sweet rice flour
3/4 cup Muscovado sugar
3/4 cup white sugar
2 sticks butter- softened
1 tsp baking soda
1 tsp salt
1 1/2 tsp vanilla extract
1 bag Ghirardelli bittersweet chocolate chips
1 cup chopped walnuts
1. Preheat oven to 375ºf.
2. Put softened butter in a large bowl. Blend in sugars. Mix in eggs and then add vanilla.
3. Mix all dry ingredients together, and blend into wet mixture. Blend in chocolate chips and nuts. Put heaping teaspoonfuls onto cookie sheet.
4. Bake for 10 minutes. Remove to cooling rack.
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