Gluten-Free Chocolate Chip Cookie Side-by-Side
June 12, 2014;
Inspired by how well our last batch turned out, we thought it was time to go all out, and attempt a cookie with only Anti-Grain flours (no almond or coconut flours). The cookie we had in mind was dark chocolate chip (grain-free and gluten-free, of course) made with Squash flour and apple flour. Please find the full recipe here. We’ve been wanting to do a side-by-side comparison of some of the leading gluten-free cookies out there, and today was as good as any.
We picked up some of Immaculate's gluten-free chocolate chip cookie dough to bake along side ours:
Pre-baked, the color is the most notable difference at this stage, with the Immaculate on the right and the Anti-grain on the left.
After a few minutes in the oven, the Immaculate cookies as starting to melt and the Anti-grain cookies are taking shape. They both finish at the same time (18 min) when following the Immaculate baking instructions.
After they’ve cooled for a few min, it’s time for the real test. The Anti-Grain cookies win for appearance; coming out nice, round and golden brown. First, a bit of the Immaculate: They are alright. The taste is good in terms of that homestyle chocolate chip flavor, and for being both egg and gluten free, pretty solid. The texture is a bit hard and they didn’t hold their shape to well in the oven. The Anti-Grain cookies pretty good; better than expected good. The squash flavor and apple sweetness are there, in a good way, and the texture was moist, chewy and right on point. We might be biased so we will have to take the rest of the dough elsewhere to test on some others. Will be sure to post as soon as we have a true verdict!