Most of us have grown up with cookies and milk being a nostalgic part of childhood desserts. But even when you’ve grown up, cookies can satisfy your taste buds with just the right amount of sugary wholesomeness. Eating cookies can be the perfect addition to your day. Moreover, you can have them as a snack or even after a meal to end off on a sweet note. If you’re shifting to a gluten-free diet, you’d want to know if you can still devour this tasty delight. For this reason, we’ve all the information you need to know in one place!
What Are Cookies?
Cookies are small, sweet cakes that are either raised or flat. Although they slightly differ from traditional cakes due to a higher ration of sugar and fat to flour. The word cookie is derived from “koekje” or “koekie” of the Dutch language, which are translated to “little cake”. There are numerous shapes, textures, and flavors in which cookies can be made. But just like the disparity in British English and American English, the cookies of the UK and the USA differ.
Cookies are considered to be soft and squishy in the UK, while biscuits are hard and crunchy. The American cookies cover both the definitions of what the Brits call a cookie and a biscuit. A cookie can have various toppings and can be decorated in any way according to what pleases your eyes. This sweet baked concoction has many different flavors since it can be loaded with oats, nuts, chocolate chips, and raisins.
Common Types of Cookies
While there is a wide variety of cookies differing according to their taste and texture, some are well-known. These standard cookies are still in-trend, primarily since they can be easily found in packaged varieties on store shelves. Here are a few you’d want to look for if you’re new to the cookie department.
Biscotti:
Did you know that biscotti is one of the most distinct cookie types not only because of its taste but also its various health benefits? Biscotti is a long slab of the almond-flavored Tuscan Cantucci, which is baked twice. This Italian favorite is loaded with nuts that promote heart health. Biscotti has low sugar and fat content, making it lighter and healthier than other cookies. Moreover, the recipe isn't that difficult, and the cookies can be baked in stages with breaks of 1-2 days in-between. If kept in a well-sealed container, biscotti can last for roughly two weeks, making it a great gift. Upon freezing, it can also be kept for several months without the risk of them going stale.
Shortbread Cookies:
While talking about biscuits, cookies, or pastries, the word “short” is used for something crumbly and not firm. The large butter portion makes them short, while other main ingredients include white sugar and plain wheat flour. Rice and cornflour can be used to tweak with the texture. Salt can also be added to enhance the taste. This cookie is loved for its flavor and texture in various parts of the world. The three popular shapes of shortbread are rounds, fingers, or delicate triangles. The triangle shape was made to show the Scottish origin of the cookie.
Moreover, it also resembles the medieval ladies' petticoats, like the Queen of Scots Mary. Shortbread is a quick source of energy because pediatricians recommend mothers to include it in their diets. These cookies make us take a trip down memory lane and revisit the joyous childhood memories.
Chocolate Chip Cookies:
Originated in the US, chocolate chip cookies are arguably the best cookies in the world. They are composed initially of butter, flour, semi-sweet chocolate chips, brown and white sugar, and vanilla. The chocolate type can be changed, along with the addition of oatmeal or nuts. Sometimes the dough can be mixed and flavored with cocoa powder or chocolate. Moreover, it's not opinionated that cookies are addictive, but it's factual and scientifically proven. The sugar in these cookies, along with anandamide, attach to specific brain receptors and induce pleasure. It has been reported that the sugar in chocolate chip cookies causes addiction that is on par with the addiction to cocaine. Since it is a quick source of carbohydrates, chocolate chip cookies are an excellent choice to drive hunger away. The whole wheat and oats have a high proportion of vitamin B-complex and dietary fiber.
Gluten and Cookies
One in every 100 people has celiac disease in which intake of gluten causes damage to the intestines. This further hampers the normal absorption of nutrients and leads to malnutrition and various other deficiency diseases. Moreover, there are gluten-related sensitivities; thus, people suffering from these ailments need to stay vigilant. But this should not stop you from enjoying, or in other words, force you to stay away from cookies.
For starters, let’s answer WHY cookies have gluten in them. The traditional cookie is made from flour, which is the product of wheat. Thus, cookies are bound to contain gluten since flour constitutes the baking process's primary ingredient. The combination of natural proteins is responsible for maintaining the shape of whatever you're baking, and in this case, cookies. Gluten causes the dough to rise by forming long chains and combining with the gases or other leavening agents. After the inflation, it hardens and holds the cookies in their shape.
Other than that, cookies might also contain gluten-containing ingredients such as processed ingredients and additives. This is more common in store-bought packaged cookies containing gluten-containing products made with wheat, barley, or malt. Cookies created in large factories may also come with cross-contamination risks resulting in gluten in the final product.
Are There Gluten-Free Cookies?
Don’t give up hope just yet. You don’t have to leave behind this sweet delicacy on a gluten-free diet. Gluten isn’t necessary for baking cookies, and you can easily substitute gluten-containing ingredients with gluten-free ingredients. The key is to avoid traditional store-bought cookies that are not certified gluten-free. You can find numerous gluten-free options in packaged cookies as well, or bake them yourself.
The primary ingredient that contains gluten in any recipe is flour. To substitute this flour, you need two items; gluten-free flour and xanthan gum. Replace the gluten-containing flour equally with the gluten-free flour. For instance, if 2 cups of flour are used, add 2 cups of gluten-free flour. But for every cup, add 1/4 teaspoon of xanthan gum. For both the gluten-free flour and xanthan gum, Bob's Red Mill is ideal quality and price-wise.
Getting the Right Texture:
Gluten-free ingredients slightly differ from ordinary gluten-containing ingredients such as flour. Of course, gluten-containing flour can be substituted, but the texture will never be the same without some baking hacks. Here’s what you can do to get the perfect consistency for your gluten-free cookies.
Use cold butter instead of the butter at room temperature, which causes cookies to spread too much.
Since gluten-free flour is made from bean flour, add 1.5 teaspoons of salt instead of the original one teaspoon.
To get the fluffy texture, you'll have to aerate the sugar and butter and whip them for a longer time. If you've been making cookies for a long time, you'll immediately notice the change after trying this tip.
Letting them cool entirely before even touching them will also help get the traditional texture without using gluten.
Recipe for Gluten-Free Chocolate Chip Cookies
Who doesn't love the combination of chocolate chips and cookies? If you're missing out on this ideal go-to sweet, you need to start living again. We've got the perfect recipe for you to get your next batch ready and bite into all that goodness.
Ingredients:
- 2 1/4 cups all-purpose gluten-free flour
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1 tsp salt
- 2 ounces cream cheese, room temp
- 3/4 cups unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 1/2 tsp vanilla extract
- 2 egg yolks
- 2 cups semi-sweet chocolate chips
Directions:
- In a medium-sized bowl, mix the gluten-free flour, xanthan gum, salt, and baking soda.
- Place the cream cheese in a bowl, and pour melted butter over the cheese. Add brown sugar and then mix on average speed for roughly 2 minutes.
- While mixing on low-medium speed, add, first, vanilla extract, and then egg yolks.
- Add the mixture of flour made in the first step.
- Now add chocolate chips and mix them either on low speed or by hand.
- Cover the mixing bowl with plastic wrap and refrigerate it at least 4 hours to 4 days.
- Take the bowl from the refrigerator and allow it to come to room temperature. Scoop out the cookies evenly with several inches in between on parchment paper or silicone liners.
- Preheat the oven to 375° F.
- Bake the cookies for about 11-12 minutes or when the edges have started to brown. Let the centers keep cooking while the cookies cool down—Cook for shorter or longer periods depending on whether you want your cookies to be soft or crunchy.
- Let the cookies sit for about 2-3 minutes to settle before transferring them on a cooling rack.
Final Words
Bake your cookies, or look for the gluten-free label on packaged ones, if you are craving them. Cookies are a sweet treat you can occasionally enjoy, even if you have Celiac disease or have a gluten intolerance. The key is to check the ingredients, looking out for gluten-containing flour and additives!
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