AI Helped Me Bake Cookies In My Diet- Is It Edible?

I had to prep a dish for a potluck at my fellowship. I don't bake or cook. I baked dairy-free, corn-free, gluten-free cookies using the help of AI. I don't love AI, but I couldn't find recipes that also excluded corn, so I turned to AI. To start off my series of: "Is this Edible?" We have: Chocolate Chip Cookies! I doubled the recipe for my event; normally I might not.

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This is the recipe I followed for Chocolate Chip Cookies: Prep time: 15 minutes; Cook time: 10 minutes; Yield: 12-14 cookies.

Ingredients:

• Almond flour: 2 cups finely ground blanched almond flour

• Tapioca flour/starch: 1/4 cup tapioca flour

• Sugars: 1/2 cup coconut sugar + 2 tablespoons regular cane sugar

• Baking soda: 1/2 teaspoon

• Sea salt: 1/4 teaspoon

• Egg: 1 large egg (room temperature)

• Refined Olive Oil: 1/4 cup refined olive oil or coconut oil (melted and cooled slightly)

• Vanilla extract: 1 teaspoon

• Chocolate chips: 1/2 cup allergen-free dark chocolate chips

Baking Instructions:

Step-by-Step Instructions

1. Preheat & Prepare: Preheat your oven to 350°F (177°C) and line your baking sheet with parchment paper.

   

2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, tapioca flour, coconut sugar, regular sugar, baking soda, and sea salt.

   

3. Mix Wet Ingredients: In a separate smaller bowl, whisk together the egg, refined olive oil, and vanilla extract until completely smooth and combined.

   

4. Form the Dough: Pour the wet mixture into your dry ingredients. Stir with a spatula until a thick, shiny dough forms. Fold in your chocolate chips.

   

   This had the first issue- you need to slowly add in more refined olive oil to get the dough solid enough. Almond flour has a different consistency than normal flour.

5. Scoop and Shape: Scoop out mounds of dough and place them about 2 inches apart on your baking sheet. Press down just a tiny bit on the tops with your fingers.

   

6. Bake: Bake for 9 to 11 minutes until the edges are golden brown and the centers look slightly soft.

   

7. Cool Entirely: Let them sit on the hot baking sheet for 10 full minutes so they can set and firm up before moving them to a cooling rack. I ended up with 28 cookies.

   

Rating: 8/10

I should not be signing up to be a soccer mom delivering baked treats anytime soon, but this was a fairly safe first experiment. They are very fluffy; that might be a mistake. With the chocolate, you might not know it's a really weird cookie! But without the chocolate, there isn't enough normal sugar, so it's a cross between a cookie and a biscuit. However, once it cools down the sweetness actually gets better, and the cookie stays soft. I'm sorry, LEND colleagues, you have been the victims of my first baking experiment. I hope it eventually gets better, but I make no promises. If you attend my holiday parties, you might have the chance to try these. All jokes aside, for my first time making them, I'm not too upset! I can eat it; it is generally a cookie, and the recipe wasn't too hard to follow. I have also made variations flavored with raspberry, coconut, and banana, so the recipe can be adjusted pretty easily.

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Thank you for reading about my attempt at a cookie recipe that fits into my diet! Should this be a series? If you have any questions or comments, please comment on the blog, reach out at @Anniekrollblog on Instagram or Facebook, or email me at Anniekrollblog@gmail.com. I hope to see you next week!