Well hey there, friend! It’s been a while.

Lately it seems that all that’s been going up here are podcast episodes. Well, it seems that way because that’s exactly what’s been happening. I’ve been slacking big time. The truth is, I got really caught up in what I thought I should be posting. When I starting this thing as “it’s better with beer” later to become “Eat Drink WOD”, it was just me writing an sharing some recipes. Sure, I wanted to provide some education, too, but really it was more casual than that. I’m not Robb Wolf. I’m Not Chris Kresser. I’m not a scientist. Sure, I have nutritional therapy training andI understand the biology and science of nutrition, but that’s not my focus. 

I started to think that everything I post needs to have educational ‘value’. How to manuals, and why things work the way they do. That’s not really what brought you here though, is it? 

I’m here to talk about food and CrossFit.  To share some recipes and awesome finds when I’m traveling or just in my backyard of the Jersey Shore. To commiserate with you about how fucking hard CrossFit can be, but how fucking empowering it can be. To tell you about my drop ins around the country. To bitch to you when someone tells you that muscles are gross and you should be skinny. When someone tells you you’re too skinny and should eat a burger. To help you understand nutrition in real terms, with no bullshit. To share my experiences and journey through my own health, fitness, body image, and all of that other shit that comes along with being human being 2016.

So that’s where we find ourselves today. You’re going to be hearing a lot more from me. I’m setting a goal to write every other day. At least something. It won’t always be mind blowing, or deep, or even interesting, but it will at least be something. I like writing. It’s something I’ve always been pretty good and and enjoyed. English Lit was one of my favorite classes in college. As were Philosophy, Shakespeare, and Classic Lit. The main reason was that we wrote a ton of creative papers that didn’t need to be heavily sourced and cited. They were just our thoughts and we had professors that encouraged creativity. When I fall out of writing, I lose that part of my brain. It takes some time to find the flow again. You, lucky reader, get to help me find my flow. Much like Stella got her groove. But with a lot less sex with strangers. I don’t know. I’ve never seen the movie.

Anyway, the main point of todays post is DEM COOKIES THO! 

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I’m sure by now you’ve heard of cassava flour. It’s made from yucca. It’s not tapioca. It acts eerily similar to wheat flour, and has been making gluten free versions of our favorite wheaty foods a reality. Not shitty, “it’s pretty good for gluten free” versions. Real deal, ‘these are fucking awesome’, versions.

These cookies are based on the old school Toll House recipe that we all grew up eating the batter of. I also looked to the New York Times Chocolate Chip Cookie recipe that became something of a craze. After a few test batches, these came out victorious. Careful, though. You’re going to want to eat the batter. No, seriously. I had to make a whole extra batch before posting this recipe because I needed to see how many cookies it actually makes when you’re not eating half of the batter. 

Dat batter tho...

Dat batter tho…

These cookies are not a health food. I repeat. These cookies are not a health food. They aren’t ‘paleo’. They’re just gluten free chocolate chip cookies. They come with sugar. Regular, cane sugar. Not maple sugar. Not coconut sugar. Not honey. Organic cane sugar. These are not something I suggest you make every week, but when you want some Goddamn cookies, make some Goddamn cookies and enjoy yourself. I’m so over this whole guilty about food bullshit. I believe in eating a real food, low sugar, paleo-based diet with minimal treats. That doesn’t mean that SOMETIMES, you can’t just enjoy a cookie or two.

Trust me on these, you can bring them to ANY EVENT and no one will have any idea that they’re gluten free. Don’t even bother telling them. They’re that good.

Be slow when mixing in the flour. Cassava flour (I use Otto’s) is very very fine and light. If you dump it in and stir to violently, it will absolutely go flying everywhere and you’ll have a big flour cloud of a mess in your kitchen. Also, I highly recommend using a food scale to measure the flour. 240g. Even. I provide the cup measurement but those can vary and seriously impact the end result. 

Chilling the dough isn’t required, but it does yield a slightly more chewy cookie as it allows the ingredients to combine just a little bit better.

If you wan to chill it for use later (over an hour, up to 24), I suggest making it into a log and wrapping in plastic wrap. This way when you go to bake them, you can just slice rounds and put them right on the baking sheet.

If you want to chill it for use later (over two hours, a whole day or more), I suggest making it into a log and wrapping in plastic wrap. This way when you go to bake them, you can just slice rounds and put them right on the baking sheet.

You don’t need to flatten these cookies out or shape them into cookie-like forms if you bake them immediately or after a quick 30 min chill. However, if you chill them for longer than an hour, let them thaw completely (30 min or so) before baking and you may want to give them a little press before baking.

Happy baking!

Gluten Free Chocolate Chip Cookies
Yields 48
Gluten free chocolate chip cookies. The real thing. Seriously. Made with Otto's Cassava flour.
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Prep Time
40 min
Cook Time
11 min
Total Time
45 min
Prep Time
40 min
Cook Time
11 min
Total Time
45 min
Ingredients
  1. 240g Otto's Cassava Flour (approx. 1 3/4 cup + 1 Tbsp)
  2. 1 tsp baking soda
  3. 1/2 tsp aluminum free baking powder (Bob's Red Mill)
  4. 1 tsp sea salt
  5. 2 sticks (1 cup) unsalted grassfed butter at room temperature
  6. 3/4 cup organic cane sugar
  7. 3/4 cup + 1 Tbsp lightly packed organic light brown sugar
  8. 2 eggs at room temperature
  9. 2 tsp vanilla
  10. 10 oz fair trade organic semi-sweet chocolate chips or dairy-free variety (I use Equal Exchange or Divine)
Instructions
  1. In a medium bowl, combine flour, baking soda, baking powder, and salt.
  2. In a separate large bowl, cream butter, brown sugar and cane sugar with a hand mixer until light and slightly fluffy (a stand mixer works fine, as well).
  3. Add in the eggs, one at a time, mixing well between each addition. Lastly, add the vanilla extract.
  4. Now, add 1/4 cup of the flour mixture to the butter mix and slowly combine. Repeat 2-3 times.
  5. Switch to using a wooden spoon and slowly add the rest of the flour mixture to the batter. Incorporate the flour slowly, so you avoid the light fine flour going everywhere.
  6. Once everything is well combined, stir in the chocolate chips. Cover the batter with plastic wrap and put it in the fridge to set for 30 minutes.
  7. While you're waiting for the batter to set, preheat your oven to 350 F.
  8. When you're ready to bake, drop rounded tablespoons of batter onto a baking sheet. No need to press on them. They'll spread.
  9. Bake for 9-12 minutes (11 seems to be the sweet spot for my oven) until they're just starting to turn a little bit brown. Let them sit on the baking sheet for a few minutes before transferring to a wire rack to let cool.
Nutritional Information per cookie
  1. 114 calories
  2. 7g fat
  3. 14g carbohydrates
  4. 0g protein
The Girl With The Butter http://www.thegirlwiththebutter.com/