Something tells me that the Cookie Monster wasn’t thinkin’ “paleo” when he said that. But these days? I sure am.
While never positively diagnosed with celiac disease, a gluten intolerance has frequently made itself very well known to me. I used to be able to cheat on the weekends and have a bite of gluten… a bite? Sorry, a plate! I would have some Chick Fil-a nuggets, a bbq sandwich (on a REAL bun!), a cupcake, etc. Only the weekends though! The biggest side effect I’d feel was sluggishness and sometimes body aches. Was it wise to do that? No, but old habits can die hard until they have to be put to death.
Some weeks ago, my husband and I went to get some BBQ with some friends. I know that a lot of BBQ sausages contain gluten, but I thought I’d be okay. I wasn’t. Not to mention, the previous night, I’d added some jalapeno crisps to my salad and had IBS-like symptoms the next morning. After this situation, I knew that I couldn’t even cheat with gluten anymore! One of the catalysts to pursing paleo, I decided that I needed to learn more methods of making gluten free treats. I usually replace the all purpose flour in a recipe with gluten free flour, but those gluten free flour blends often contain potato and rice flours. I also wanted to use alternative sweeteners. I like coconut sugar and would sub that cup for cup as well, but I really wanted a new method of doing things. More about that later.
I discovered this cookie recipe in Danielle Walker’s “Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great”. The first time I made them, I added some leftover pecan pieces. The cookies were different than the textures I was used to. They were really light, so much so that my husband jokingly called them ‘air cookies’. I only wished they were a little more moist & chewy. The second time I made them, I added a little more palm shortening and omitted the pecans. I also used a mix of dark chocolate & mini chips from Enjoy Life. Baking time was decreased by 30 seconds as well. This was a better batch! I love how the coconut sugar mimics the smell and taste of brown sugar.
I think this recipe is a great base to play with. Maybe some cocoa powder for some chocolate cookies? Peppermint extract for mint chocolate cookies? Macadamia nuts and white chocolate? Unsweetened coconut? Definitely something I am planning to get creative with!
All in all, I do recommend this recipe and look forward to manipulating it. She does have a 2.0 version of this recipe in her “Against All Grain: Meals Made Simple: Gluten-Free, Dairy-Free, and Paleo Recipes to Make Anytime” book that includes tahini (not sure how I feel about that!) and only uses egg whites. Her notes state that she wanted to create a nut free, coconut free alternative that everyone can enjoy. As I do have friends with more severe allergies and intolerances than myself, I will try my hand at these in the future.
2 thoughts on “Recipe Review: Real Deal Cookies (Against All Grain)”
Jenn, I’m sure those cookies taste as good as they look. I applaud you for being so diligent in researching to determine what your tolerance level will allow. Keep up the good work, and thanks for sharing.
Thank you, Mom! :-)