Tuesday, February 15, 2011

Chocolate Chip Cookies (Gluten-Free)

The road to gluten-free baking has been paved with a few bumps along the way. I find support in my trial and error baking process by looking to other people who have tackled the gluten-free baking world. I recently connected with a phenomenal friend on Twitter, Meg, who has been kind enough to share her trials and tribulations with me regarding her path to gluten-free baking. As I have done with many other people, we exchanged a couple recipes for gluten-free goodies. She recently gave me her recipe for gluten-free chocolate chip cookies. As soon as I tasted the batter I knew they were going to be incredible. I found myself sneaking bites of the batter like I used to do when baking “regular” cookies. I could barely wait until they cooled down before I devoured one and then another and then another. I might venture to say they are better than any gluten filled cookie. I gave them to several other people to try and they all made that “oh it’s gluten-free I guess I’ll try it face” and then after they started eating it made the “wow this is really good” face. Needless to say I would highly recommend that you try Meg’s recipe. I have now started referring to her as my gluten-free goddess for sharing this amazing gem with me.

Welcome Meg Anderson-King a/k/a Gluten-Free Goddess to La Phemme Phoodie.

Inferior peptides? Oh, woe betides me! Well, not really. I went gluten-free on 4/26/10 after my doctor took a gander at my small intestine and said “Your villi are jacked up! For realz.” Maybe not that exact phrase, but something akin to that. He said I had classic Celiac damage, and the biopsy results received on 4/30/10 confirmed the diagnosis. I researched, I read, and got to shopping. One problem, the good gluten-free baked goods were incredibly expensive.

I loved baking as a kid. I made a German Chocolate Cake with my own chocolate shavings at twelve. I conquered chocolate mousse at thirteen. In high school I was known for my chocolate chip cookies. Baking and I drifted apart. I even stooped to buying mixes. Then suddenly baking and I hooked back up, in a big way. I decided that I was going to make some badass gluten-free goodies (that sounds dirty), and I created this recipe last summer when Chex was having a recipe contest. I was too chicken to enter the contest, because I just wasn’t sure that these would make the cut. I am not good with rejection, so don’t tell me if you don’t like these, okay?

So, here it is, my first foray into gluten-free baking. It is my own recipe, something I was never brave enough to do before Celiac. Giving up the gluten freed me to experiment. No flour combo is too odd! With parchment paper and a bottle of xantham gum, I can transform anything.

Print

Gluten-Free Chocolate Chip Cookies

Yield: 3-4 dozen

So all the ingredients are gluten-free, obviously. The coconut flour absorbs liquid in a major way, so use exactly 1/4 cup otherwise your mix will be cement. Trust me, I learned the hard way!

Ingredients:

1 c White rice flour
1 c GF all purpose baking mix (I prefer Arrowhead to Bob's)
1/4 c Coconut flour
2 tsp xantham gum
1 tsp baking powder
1 tsp kosher salt
1/2 c white sugar
1 c brown sugar
2 sticks salted butter, softened
2 large eggs
2 tsp vanilla
2 c chocolate chips
1 c Rice Chex cereal crushed

Directions:

Preheat oven to 375 F.

Mix flour, xantham gum, baking powder and salt in one bowl. Cream sugar, butter, eggs and vanilla in a separate bowl and blend into flour mix. Fold in chips and cereal. Do not overmix.

Drop cookies on parchment paper covered baking sheet. Bake 12 to 15 minutes. Cool on wire rack.


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9 Responses to “Chocolate Chip Cookies (Gluten-Free)”

  1. 1

    Jennifer — February 15, 2011 @ 10:36 AM

    Great write-up, Meg! And knowing your impeccable standards, I have no doubt these cookies are seriously awesome. :)

  2. 2

    JulieD — February 15, 2011 @ 3:45 PM

    Ooh, these look good!

  3. 3

    Feast on the Cheap — February 15, 2011 @ 6:08 PM

    Those are MONSTER chocolate chips. What kind do you use?

    • Wendy replied: — February 15th, 2011 @ 6:30 PM

      I used Ghirardelli’s 60% Cacao Dark Chocolate Chips. I prefer them over semi-sweet chips.

  4. 4

    Leanne @ Healthful Pursuit — February 15, 2011 @ 8:08 PM

    The road of gluten free baking has and still is a bumpy one for me. Once I master one flour, I’m quickly on to the next. I’m currently playing around with rice flour, and these look fantastic! Great job :)

  5. 5

    Eliana — February 16, 2011 @ 12:00 AM

    WHOA – this is one monster of a cookie. It seriously looks to die for and is making me want to get into the kitchen and bake myself a batch despite the fact that it is way passed my bedtime.

  6. 6

    Mary G — March 17, 2011 @ 3:29 PM

    I am very excited about any gluten free baking. I have been wheat free for health reasons since Jan, 2010.

  7. 7

    Danielle Marie — December 30, 2011 @ 8:02 PM

    Holy Smokes! Those look amazing ;-)

    I am new to gluten free baking and am always on the hunt for recipes. I am definately making these within the next few days!!

    Live Delicious
    xo

    • Wendy replied: — December 30th, 2011 @ 8:14 PM

      Danielle this recipe will prove to your friends and family that gluten-free can taste just as good as “regular” cookies. Enjoy!

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