March. Blah. I finally got myself out of a late-winter funk to write another blog post. I'm not going to lie, I've been depressed. Depression seems to go along with fructose malabsorption. That, and feeling taken advantage of at work, and another snow storm with eight inches of snow, sent me into a tail-spin. I've finally emerged today and am feeling more like my usual self. What better way to cure depression than with a post about chocolate? Especially chocolate chip cookies.
My preferred flour for baking is almond flour and that is what my first low-fructose chocolate chip cookie recipe is made from. However, I know some people are allergic to nuts, so I wanted to try making chocolate chip cookies with white rice flour. I do have another cookie recipe that is made with white rice flour, Low-Fructose Sugar Cookie Cut Outs, so go check it out if you are interested. As a side note, I am working on a better almond flour cookie recipe too. That first one I made was the first time I baked with dextrose and I just quickly threw them together to satisfy a craving. Those are great in a pinch, but I want to come up with something a bit better.
These white rice flour cookies are not fructose-free, since there are a small amount of chocolate chips in them, but they are indeed lower in fructose than your standard cookie. I like to use mini chocolate chips because you can get away with using less, but still get a taste of chocolate in each bite. You can use as little or as many chocolate chips as you can tolerate. I used 1/4 cup, which I worried was too much, but I calculated that there is about 1.3 grams of sugar from the chocolate chips per cookie, which is 0.7 grams fructose, assuming that half of the sugar is fructose. (Per the package of Nestle: 1 Tbsp. chips has 8 grams of sugar, multiplied by 4 for 1/4 cup is 32 grams, divided by 24 cookies, is 1.3 grams.)
Of course, they are sweetened with dextrose, which has no fructose. I think these taste best made with melted butter. I tried them with both softened butter and melted butter, and I'm not sure why, but I think melting the butter gives the cookies a richer taste. It also helps the cookies spread out more. You can use a non-dairy butter substitute if you like. Well, enough talking about them. Just bake and eat them! Let me know what you think.
Low-Fructose & Gluten-Free Chocolate Chip Cookies (White Rice Flour)
makes about 24 cookies
3/4 cup white rice flour
1/4 cup cornstarch
1/4 cup tapioca starch
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, melted
1 cup powdered dextrose
1 teaspoon vanilla
1/4 cup mini chocolate chips (or as tolerated)
- In a large bowl, stir together the flour, starches, xanthan gum, salt and baking soda.
- In a large mixing bowl, beat the melted butter and dextrose together. Beat in the egg and vanilla. Slowly add the flour mixture while beating. Fold in the chocolate chips.
- Cover dough with plastic wrap and refrigerate one hour.
- Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or lightly grease.
- Roll dough into 1 1/2 inch balls and place on prepared cookie sheet at least 3 inches apart. Bake 10 to 12 minutes (rotating sheet halfway through) or until cookies are lightly browned around edges.
- Cool on cookie sheet about 5 minutes before transferring to cooling rack.