The Cookie Experiment

Gluten-Free Agave Jasmine Chocolate Chip Cookies

I’ve always been one to disregard directions or instructions. I’m going to blame this on being an artist at heart. I like to make things up as a go along, experiment, mess up and start again. Now, this trait has never lead to much of anything successful -especially when it comes to cooking. Until the other night! Actually, it’s still up for debate so I’ll let you decide.

I needed some distraction after a frustrating day so I pulled myself up off the couch and went into my kitchen and started pulling out anything I could find to make some cookies. I started with gluten free flour, dark chocolate chips, and agave as my main ingredients. After scouring through all of my cabinets, I decided some jasmine tea and cinnamon would make these way more interesting – or absolutely inedible. Truth be told, I was more concerned about the base of this cookie being inedible. I had never made gluten free cookies so I tried looking up recipes and there were so many different ways of doing this – with eggs, without eggs, mixing all kinds of flours, etc – that I decided to just take a little from recipe A and a little from recipe B and hope for the best. To my surprise they didn’t turn out too bad! When they first came out of the oven and I tasted one, I thought I had created a disaster dessert, but the next morning I woke up to my roommate and her mom (who was visiting) telling me they thought they were delicious. I gave it another try, and after they had some time to cool off – they were actually pretty good. They definitely tasted like a health cookie, but a pretty good health cookie. Still, next time I might just put my rebellious ways behind me, and actually follow a recipe. I will say that I was pretty proud of myself though for completely making this up and having it turning out halfway decent.
Here is my recipe, but feel free to use an actual recipe for the base and just add the jasmin tea, cinnamon, chocolate chips and agave :)

1 tablespoon xanthan gum
1 tsp salt
2 eggs
1 1/4 stick unsalted butter
1 cup raw blue agave
3 bags of jasmine tea
1 tbsp. cinnamon
1 cup dark chocolate chips

Stir together all dry ingredients in a large bowl. In a separate bowl melt butter and mix in eggs. Combine dry ingredients with butter and eggs and mix well together until a thick consistency.
Add agave and chocolate chips and mix well.

Pre-heat oven to 350 degrees.
Shape batter into small batches the size of a golf ball and place on baking sheet with about 1/2 inch in between each. Place in oven and bake for 15 minutes or until golden.


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