How to Make Amazingly Soft, Chewy, Gluten-Free Cookies
In this video, ChefSteps shares how to make incredible, chewy, gluten-free cookies.
Read the transcript of this video
[MUSIC] Chewy. All right, chocolate chip cookies are probably my
favorite thing in the world. And I was making a
bunch of them one day about a month or so
back. And we have a new addition to the family
here at ChefSteps the lovely Amy Hatch Ono and she's
gluten-free. She couldn't eat any of the cookies and I
felt super bad about that. So, we decided we should
make a gluten free cookie. I'd never done this before,
but we got a lot a smart people here. So,
we decided we'd give it a [stab?]. The first thing
to do is get rid of the gluten, the wheat
flour. We got rid of that. We used oat flour
instead. Just plain oats. [UNKNOWN] make it rain oats. [NOISE]
Oat flour, so now there's no more gluten. Second thing
we had to figure out is how to get some
of that structure back into the cookie, and what we
came to was using cream cheese for some of the
butter. The reason why we did that is cream cheese
has xanthan and locust bean gum which are really great
gelling agents that give it some of that chewy, stretchy
texture that you want in a nice chocolate chip cookie.
So we add some cream cheese. Cream cheese has a
lot of moisture though, and if you just add cream
cheese you're gonna have a think, kind of flat cookie.
So we gotta get rid of some of the moisture.
Then only moisture we can get rid of is in
our egg whites, so we get rid of egg whites.
Besides that, everything stays the same. You start with butter,
sugar, salt, baking soda, add the cream cheese, egg yolks.
Flour and chips in the end, and that's it. Perfect,
chewy, gluten-free cookies. Ms Amy! Cookies! Okay, now tell me
what you think, you have to be honest. Whatever you
say, I mean love them. [MUSIC] This is really good.
Very moist and very chewy. Yes! Good job, Grant. You
have succeeded. It's all in the locust theme, though. [LAUGH]
You have succeeded. [INAUDIBLE] [LAUGH]