Thursday, March 10, 2011

Gluten Free Chocolate Chip Cookies

A few years ago my middle child Simon was having some serious health issues and we couldn't figure out why he wasn't gaining weight and why his body couldn't absorb protein. His Dr. (we now refer to him as the idiot) thought he had Celiac Disease and had him go off gluten for an entire year. It was so hard on him and on our family, I was obsessive about not cross contaminating anything. I ended up having to make everything from scratch for him but his health didn't improve. After more tests we found out he has Crohns Disease, a much worse diagnosis than Celiacs. Simon and our family has been back on gluten for a few years now, but I've kept a few of our favorite gluten free recipes around. This was taken from a post I made on my personal blog a few years ago. If you know anyone who doesn't eat gluten, pass this great recipe along to them.
"If you have gone Gluten Free and you really miss chocolate chip cookies, I have the solution! I took a fantastic cookie recipe and modified it; it’s so good that you regular folks will want to make the gluten filled version. Trust me either way these cookies rock!

2 sticks  (salted) butter, softened
1 tsp vanilla
1 c. brown sugar
1 c. sugar
¾ tsp cinnamon (heaping)
2 large eggs
1 tsp salt
1 tsp baking soda
3 c. flour, heaping (GF version 1 ½ heaping cups of *my flour mixture *and 1 ½ cups of Bob’s Red Mill all purpose mix. 1 tsp. xanthium gum.)
1 bag milk chocolate chips (organic from Whole Foods)
Preheat oven to 350. Mix butter, sugars and vanilla until fluffy. Add eggs one at a time. In a separate bowl combine dry ingredients and slowly add to wet mixture. Stir in chocolate chips carefully. Spoon onto greased cookie sheet and bake for 13 minutes.

*Now the GF version is identical until the flour, I’ve come up with a great flour mix. I took a bag of tapioca flour and mixed it with a bag of white rice flour. I keep this mixture in a big zippy. I then bought Bob’s Red Mill general GF flour mix and used this also.
To ensure that I don’t cross contaminate on cookie sheets with things cooked in the olden days, I always use parchment paper on the sheets.
Let me know how you like them, I promise you ….no regrets."



  1. I came over to answer your question re my mushroom soup post and find a recipe that I'm going to do for my dear friend who is gluten intolerant. Thank you! As for substituting the fat-free half and half--don't even bother as the milk really makes it quite delicious so just increase that. I prefer 1% but skim milk would work. Whatever you use, enjoy!


  2. @ Bonnie, I'm glad you like the gluten free recipe, I have a few more that I'll post in the future. Thanks for the information about the mushroom soup, it looks soooo good and I can't wait to make it.