My mom and I have been attempting to master the art of gluten and dairy free baking for years now and let me tell you that it is no easy task. I have made many a batch of dry, crumbly cookies and cakes.
Well, after a lot of trial and error, I can finally say that I have mastered at least one thing - pumpkin chocolate chip cookies! I figured out the secret ingredient that solves the dry/crumbly problem - egg replacer. (This is a dry powdered product that can be found in health food stores.)
Here's the recipe:
2 C Gluten Free flour blend (I use the Authentic Foods Multi Blend Gluten Free Flour but you can also make your own - email me for details)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp xanthan gum
1 Tbs egg replacer
1 tsp cinnamon
1 tsp nutmeg
1 C sugar
1 C shortning
1 C canned pumpkin
1 tsp vanilla
1 1/2 C gluten and dairy free chocolate chips
Cream butter, sugar, pumpkin, vannilla and egg. Mix dry ingredients. Combine wet and dry ingredients and stir in chocolate chips. Drop onto greased pan. Bake at 350 degrees for 17 minutes.
Trust me - they are delicious. We had some friends over for dinner last night and they said that these are the best pumpkin chocolate chip cookies they have ever had - even better than the non-gluten/dairy free version! Success!!!