Figured it was time to get a good ole’ chocolate chip cookie recipe up to the blog. I wanted to do two things with this recipe.
- Gluten free. I’ve been getting a lot of gluten free requests. Most of my baked goods are made with spelt flour, and that doesn’t help my celiac followers. My next challenge is to come up with a gluten free challah recipe. Stay tuned.
- Wanted to highlight ghee. Those who follow me know how obsessed I am with this products. It is an amazing source of omega 3s, DHA specifically, which is highly anti-inflammatory. Additionally, the clarification process it undergoes makes ghee lactose and casein free making it really easy on the digestive tract. And its clarified nature makes it a really high smoke point oil, which essentially means that you have no chance of ingesting toxins or free radicals even in really high temps. Basically I am a big ghee fan. And it’s delicious. And I want more people to know about it and use it! It should 100% be used in baked goods because it makes just as good as buttery baked goods but with so many added benefits.
If you’re an Israeli follower, you’ll probably be wondering where to find ghee. I usually order mine from iherb. Organic Valley has one with an OU that is usually in stock. But if you are looking for local ghee, i’d try your local specialty bake shop or Asian market. I’ve seen in both on occasion.
Oat flour. There are pre-packaged oat flours in most health food chains here in Israel. But it’s just as simple to take some rolled oats, and give it a few pulses in your vitamix/ninja/food processor. Works like a charm. Also this way you can control your desired consistency.
- If you don’t have ghee on hand, you can 100% sub with regular butter, or even coconut oil for a dairy free version.
- Swap out the maple syrup for agave or honey, but keep in mind the flavor will be altered slightly.
- Arrowroot powder can be swapped for tapioca starch or cornstarch 1:1.