Memories of Toll House
The texture is what makes a Toll House cookie so phenomenal. Those crispy carmelized edges and a soft chewy center that just continued to improve as it sits there cooling. Is it any wonder then that shortly after making their appearance that they disappeared just as quickly leaving you with a faint whisper of chocolate lingering on your tongue.
The Cookie That Almost Wasn’t
This gluten-free Toll House style chocolate chip cookie was a long time in the making. As I tried recipe after recipe I was finally ready to give up and concede that a gluten-free version was not going to be a foreseeable reality. This was mainly due to the fact that it was missing that elusive element of texture I was wanting to recreate. As I’ve mentioned before working without gluten is a difficult and daunting task. This is particularly challenging with a low carb lifestyle where the selection of gluten-free flours is extremely limited.
A Classic Recreated
I already understood the benefits of blending almond flour with coconut flour. Using them by themselves they both create a texture that is ho hum and ordinary. But blended together in the perfect ratio and they take ordinary to extraordinary. What takes these cookies to another level though was the discovery of a brown sugar alternative I’d recently stumbled on. This brown sugar alternative was the key that sealed the deal in creating the texture I was after. These are absolute perfection!
This gluten-free alternative is not only a healthier version of the classic I grew up with, but one that has all that deliciousness we crave, but often times find missing. After trying these you will never have to feel like your missing out again. When you share them, and you’ll want to, no one is ever going to guess that these are low carb and gluten-free. The hardest part about making them is keeping them around long enough to share. From my kitchen to yours, happy low carbing. Mike