Are you interested in baking gluten-free cookies but want to skip the xanthan gum? No problem! Whether you have a sensitivity to this common ingredient or just prefer to bake without it, this guide will show you how to whip up delicious gluten-free cookies minus the xanthan gum.
Why Skip Xanthan Gum?
Xanthan gum is often used in gluten-free baking to mimic the texture and elasticity of gluten. However, some people might be sensitive to it, or maybe you just ran out and need a quick alternative. Whatever the reason, it’s totally possible to bake yummy cookies without it.
The Secret Ingredients
To replace xanthan gum, we turn to natural binders and flours that perform similarly. Here are some of our favorites:
- Flaxseed Meal: When mixed with water, flaxseed meal becomes gelatinous, mimicking the binding properties of eggs and gluten.
- Chia Seeds: Like flaxseed, chia seeds can form a gel when soaked in water, making them an excellent binder and egg substitute.
- Psyllium Husk: This is a fiber that adds structure and elasticity to gluten-free dough, similar to gluten.
- Almond Flour and Coconut Flour: These low-carb flours add moistness and richness to your cookies, without the need for xanthan gum.
The Recipe: Chewy Chocolate Chip Cookies
Now let’s put these ingredients to use in a simple yet delicious cookie recipe.
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon flaxseed meal (mixed with 3 tablespoons water, let sit for 5 minutes to thicken)
- 1 tablespoon chia seeds (optional, for extra binding)
- 1/2 cup chocolate chips
Instructions:
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Prep Work: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. If using chia seeds, mix them with 2 tablespoons of water and let them sit to form a gel.
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Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
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Creaming Together: In another bowl, cream together the butter and brown sugar until light and fluffy. This will help add air to your cookie dough. Mix in the vanilla extract, flaxseed meal mixture, and chia seed gel (if using).
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Combine: Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
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Shape the Cookies: Roll the dough into balls about an inch in diameter and place them on the prepared baking sheet. Flatten them slightly with your palm or the back of a spoon.
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Bake: Slide your baking sheet into the oven and bake for 10-12 minutes, or until the edges start to turn golden brown. The centers might look a bit soft, but they’ll set as they cool.
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Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Gluten-Free Cookies
- Don’t Overmix: Once you’ve added the dry ingredients to the wet, mix until just combined. Overmixing can lead to dense cookies.
- Chill the Dough: If you find your dough too sticky to handle, let it chill in the fridge for about 30 minutes. This makes it easier to handle and can also help improve the texture of the baked cookies.
- Adjust to Taste: Feel free to adjust this recipe to fit your tastes. Substitute the chocolate chips with nuts, dried fruit, or whatever tickles your fancy.
Final Thoughts
Baking gluten-free cookies without xanthan gum is easier than you might think. With the right ingredients and techniques, you can create cookies that are just as delightful and satisfying as their gluten-containing counterparts. The key is experimentation and not being afraid to try different combinations of gluten-free flours and binders. Happy baking!
