Delectable Dairy AND Gluten Free Chocolate Crinkle Cookies

Longer preamble today... but there is a rationale to the madness! 

Introduction

Baking for multiple food allergens can be difficult. Challenges with baking dairy-free often focus on the liquid and fat substitutions, requiring creative substitutions and modifications for ingredients and techniques involving butter, milk, cheese, and cream. Baking gluten-free involves substituting the very ingredient that gives most baked goods their structure: flour. Gluten formation in baking flour creates the integrity and lift to most baked goods such as breads, cakes, and cookies. As we have seen so far in our explorations, allergen-friendly baking has come a long way. Fortunately, there has been an explosion of ingredient substitutions and allergen-friendly products on the market. However, many still complain, and anecdotal evidence does suggest, that gluten-free flours, baking mixes, and baked goods do not always have comparable taste, mouth-feel, texture, or overall experience. The same might also be said of dairy-free substitutes. 

It is possible that baking gluten free requires more careful attention to brand of the gluten-free substitution in the recipe development. Anecdotal evidence supported that using the Trader Joe's gluten free flour did not yield the same results as an Instagramer's chocolate cake when she used a different brand. While it is possible that other factors contributed to the differential results, gluten-free flour brand-specificity in recipe implementation may be similar to divergent experiences in using different plant-based milk alternatives and butter substitutes instead of milk and butter.  

Therefore, we aimed to assess whether using gluten-free flour brands as specified in the recipe development would yield superior results to previous attempts. We hypothesized that baking the Chocolate Crinkle Cookies recipe on the back of the bag of the Trader Joe's Gluten Free All Purpose Flour would yield structurally sound and delicious cookies. 

Method

Recipe Source: Trader Joe's bag of Gluten Free All Purpose Flour

Product link:

I could not find a direct link on the Trader Joe's website, but here is a link to a description and my own photo:

https://foodisgood.com/product/trader-joes-gluten-free-all-purpose-flour/?diet=gluten-free

Procedures:

I edited the procedures slightly to make it a one bowl recipe.

I started with the second step, of mixing the cocoa powder, sugar, and oil. 

Then, I added the eggs and vanilla. 

Finally, I added in the flour, baking powder, and salt, and just made sure to attempt to mix the flour with the baking powder and salt on top before mixing the rest of it in. 

  

The next step has you chill the dough for 4 hours. 

An author I liked once noted that instructions like this, that mean that you will not be enjoying your lovely dessert for a while, should be bolded to help you manage expectations and your time. So, I'll repeat, and know that I am not trying to be aggressive: 

CHILL THE DOUGH FOR 4 HOURS. 

Then, roll your cookies into balls and coat in baking powder before baking at 350 for 10-12 minutes, per recipe directions. 

Results

I found that after 10 minutes they were absolutely delicious, but some of the cookie was left on the baking sheet even after cooling for 5 minutes. 

 

I got equivalently delicious but more complete cookie release with 11 minutes of baking. 

These were packaged up for a friend who is newly gluten-free. I only wish I'd also tried this recipe when my cousin and uncle, who also eat gluten-free, were in town. 

Reviewers comment*:  "⭐⭐⭐⭐⭐  Moist, chewy, and rich with chocolately flavor. I can't believe these are gluten and dairy free! This blog should be called dairy-free-delicacies with Emily, because that's how good these cookies are!" 

*Couple with one gluten-free eater and one gluten eater. Not sponsored but totally given cookies. Thank you D & B! 

Discussion

Using the brand-specific recipe, we were clearly able to make cookies with deep chocolate flavor. They held their shape and did not crumble upon the first bite, rather instead yielding a delightfully chewy texture and mouthfeel. 

Our primary hypothesis was certainly supported. We can make a DAIRY AND GLUTEN FREE CHOCOLATE COOKIE that is absolutely delicious. 

Generalizability of results is limited by the lack of repeated trials, comparisons, or blind testing, so clearly more experimentation is warranted. 

What should we try next? Please let me know here or on Instagram @dairyfreewithemily!