In this video, ChefSteps shares how to make incredible, chewy, gluten-free cookies.
[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]