When Rheya Lee had to do her first science fair project last year, I was stumped. She came up with some great ideas such as "making a robot", and I was like, "Do you know who your mamma is?" That was not going to happen! After some research, we decided something with baking was a great idea because she likes to be in the kitchen. She is also gluten sensitive and loves cookies. She came up with the creative name, "Flouristic Cookies", the best recipe for a gluten free cookie.
We found some great (and pretty!) info on forkandbeans.com on understanding and baking with gluten free flours. Check it out below:
We then picked out a simple chocolate chip cookie recipe and substituted the almond flour for a variety of gluten free flours.
- 1 & 1 /4 cups almond flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup coconut oil, softened (not melted)
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
- Preheat oven to 350F
- In a bowl combine the almond flour, salt and baking soda
- In a sperate bowl blend together the coconut oil, honey and vanilla extract
- Pour the wet ingredients in with the dry ingredients and blend
- Stir in the chocolate chips
- Line a baking sheet with parchment paper and scoop small spoonfuls of dough onto the sheet. Space the dough out well as the cookies will spread.
- Bake for 8 to 10 minutes
Rheya Lee came up with the flour mixes for 5 different cookies. I wanted to be a controlling mom and tell her some of her mixes weren't probably the best idea but I "zipped it, locked it, and put it in my pocket". Here are the mixes she came up with:
After everything was said and done, Cookie 2 won! She (I!) learned so much doing this project. I'm looking forward to making new recipes and feeling confident about using a variety of flours. I hope you are too and create some keepers!