Yes these completely normal and yummy looking cookies are gluten-free and contain no white sugar. I felt confident that I had perfected the gluten-free chocolate chip cookie using the recipe from "Gluten-Free Baking Classics," and I did want to reduce the amount of sugar in my baking. Since I had some agave nectar on hand, I simply substituted 3/4 cup of agave nectar for 1 cup of white, granulated sugar—I left the 1/2 cup of brown sugar unaltered. I've read recommendations that one is suppose to reduce the amount of liquid in a recipe when using agave nectar, but since there are no other liquids besides the eggs in this recipe, I did not make any modifications. I blended the agave nectar in with the brown sugar and butter, and then proceeded as described in the recipe below (except I used light brown sugar instead of dark because when this recipe was published in Gourmet in 2005 it called for light brown sugar).The result? Happily, absolutely no sugar-substitute aftertaste. Our dinner guest and my sister both thought they were perfectly normal chocolate chip cookies—meaning that no one was able to just eat one or two or three or ...—although they were a little browner in color and very light, yet the slightest bit cakey. I also found them a little sweeter, so I might reduce the amount of agave nectar by a tablespoon or two. A plus was that I didn't get night sweats after eating a bunch late in the evening, as I've been known to when I have too much sugar in my system.
Gluten-Free Chocolate Chip Cookies from "Gluten-Free Baking Classics"
To make white sugar free, substitute 3/4 cup agave nectar for the granulated, white sugar
(click on image to see recipe in detail)
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