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Gluten Free Cookies…….Shared!

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Want to join my club? It’s the gluten free club.  I wish I wasn’t a part of it………but to feel good, I have to stick to it.  So we are forced to get along.
 
Believe me, if I could get away with it, I would never go gluten free.  I’m too much of a foodie and miss so many of my favorite flavors and textures.
 
Let me list them: cheesy pizza, fresh rolls, tender pasta, flaky pastries, etc.  I even start missing things like macaroni and cheese and ramen noodles.  Yeah, gross.  But when you go without, you start missing that garbage.  Well, at least I do.  Anyone with me?
 
(What is gluten? Is this topic totally confusing you? Gluten is the protein found in wheat, rye, and barley and is found in most types of breads/pastas/cereals.  Gluten gives these foods its elastic nature……making bread chewy and light/moist.  And more and more often these days, people are finding that they have a gluten intolerance of some sort…….or celiac disease.  To ease the symptoms, those with problems with gluten are advised to eat a strict gluten free diet.  Even small little crumbs can cause illness. For more info, click here and here.)
 
Anyway, when I posted about making the gluten free variety of those brownie covered oreos (found here) and also showed my rice flour and xanthum gum canisters on my counter (found here), I was surprised at how many of you out there are eating gluten free as well.  Many of you commented or sent me emails about eating gluten free for a variety of reasons……..and many asked for favorite recipes.
 
So here you go.
 
One of the first gluten free recipes I learned, was a gluten free chocolate chip cookie recipe.  And if you need one comfort food after going off gluten, it’s gluten free cookies.  Yum!
 
My sister shared this recipe with me years ago…….and I think she got it from my aunt.
Bless you Aunt Susan. I have made these so many times over the years.
(If this isn’t your recipe……I still love you.  But then I have no clue where it came from.
So just go with it.  Ha.)
 
Anyway, if you are eating gluten free……..enjoy a new GF cookie recipe. Or if you know someone who can’t eat gluten, make these for them.  They will love you forever.  I’m not kidding.
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And as long as you don’t over bake them, they turn out moist in the center and slightly crispy around the edges. Delicious.  (But be careful…..they seem to over bake quickly.)
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And let me tell you………..they won’t last much past the point that they have cooled on the counter.  You will even have gluten-eaters snatching them up.
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And go ahead, make them with your favorite ingredients.
Mine are: Chocolate Chip, Ande’s Mint, and White Chocolate/Macadamia Nut.  Divine.
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Would you like to make your own?

 
There are only 2 odd ingredients.
The others you will most likely have on hand.

 

Ingredients:
1 cup butter (softened)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/4 cup rice flour**
1 tsp. baking soda
2 tsp. xanthan gum**
1 tsp. salt
12 oz. choc. chips (or other variety)

 

**These odd ingredients are popping up in more and more grocery stores in the United States (I’m not sure about other countries).  I have even seen rice flour at Wal-Mart.  But generally these items are found in the health food section at the grocery store, with all of the gluten free/wheat free items.  Or, if you have a health food store nearby, you can check there…..these items will most likely be available there.

 
First, place vanilla, eggs, and butter (softened) in mixing bowl.
 
Mix well.
 
Then add your dry ingredients one at a time, mixing in between each one: sugar, brown sugar, baking soda, xanthan gum, salt……and then the flour.  (You can mix them in a separate bowl and then add to the wet mixture…..but to be honest, I hate dirty-ing an extra bowl.  So don’t ever hire me to cater an event……I take shortcuts!)
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Okay, back up…  “What is xanthan gum”, you ask? Well, it’s a substance used to sort of add back some stickiness to recipes……because that’s what the gluten does for a recipe.  So without it (or something similar), recipes tend to turn out dry and brittle.
 
Xanthan Gum is a fine powder and looks like this:
 
But beware. If you spill this stuff and try to wipe it up with a wet rag……your rag will turn all nasty slimey.
 
Go ahead put some of this on your wet fingers and rub together.  The result is a really slimey texture.  It’s even hard to wash away under running water.  You need soap to break it down or a rag to wipe it away.  Crazy stuff.  (Also, this stuff tends to be pricey……but it lasts forever.  So invest in some.)
 
Moving on.  Mix the dry ingredients in really well.  You will have a dough form, just like regular cookies.  But it will feel a lot more sticky.  That’s okay.  Don’t add extra flour.
 
Then add your favorite cookie ingredient.  Like I mentioned above, these are my favorites: Chocolate Chip, White Chocolate/Macadamia Nut, and Andes Mints.
 
Place little balls of dough on large cookie sheet.  Oh, I don’t know…..regular cookie dough ball size.  1 inch?  1.5 inch?  Bake in preheated 350 degree (F) oven and bake for 8-10 minutes.  Do not overbake. The cookies tend to dry out and aren’t as forgiving as regular gluten-full cookies.  Allow to cool on a wire rack (or paper towels on the counter).
 
**Tip: I always pull them out right before they look done.  You don’t want to completely brown them.  I always pull them out when the centers still look slightly dough-y. (The ones shown below are even cooked a smidgen more than I usually do.  They usually come out a bit paler.) Once they cool, they will be a little chewy in the center.  And unforgettable.  Mmmmmmm…
 
 
Now take a bite and enjoy.
And then eat a couple more cookies…..because who actually stops after one cookie?  Not me.
 
 
 

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Gluten Free Cookies
 

Ingredients:

  • 1 cup butter (softened)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 1/4 cup rice flour
  • 1 tsp. baking soda
  • 2 tsp. xanthan gum
  • 1 tsp. salt
  • 12 oz. choc. chips (or other variety)
 
Directions:
 
First, place vanilla, eggs, and butter (softened) in mixing bowl. Mix well. Then add your dry ingredients one at a time, mixing in between each one: sugar, brown sugar, baking soda, xanthan gum, salt……and then the flour. Mix the dry ingredients in really well.  You will have a dough form, just like regular cookies.  But it will feel a lot more sticky.  That’s okay.  Don’t add extra flour. Then add your favorite cookie ingredient (ex: Chocolate Chips, White Chocolate/Macadamia Nuts, and Andes Mints, etc). Place little balls of dough on large cookie sheet.  1 inch – 1.5 inch.  Bake in preheated 350 degree (F) oven and bake for 8-10 minutes.  Do not overbake. The cookies tend to dry out and aren’t as forgiving as regular gluten-full cookies.  Allow to cool on a wire rack (or paper towels on the counter). 
 
**Tip** I always pull them out right before they look done.  You don’t want to completely brown them.  I always pull them out when the centers still look slightly dough-y. (The ones shown below are even cooked a smidgen more than I usually do.  They usually come out a bit paler.) Once they cool, they will be a little chewy in the center.

[/print_this]

 
 
 

Ashley Johnston

Administrator at Make It & Love It
Ashley Johnston is a professional DIY costume maker, sewist, crafter, and owner of Make It & Love It. She is a mom of 5 and a wife to a very patient (with the craft clutter) husband. In case you’re wondering, she always chooses crafting/sewing/designing over mopping/dusting/wiping base boards……but bathrooms/laundry/full bellies are always attended to. Whew!

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Hi, I'm Ashley

Hi, I’m Ashley—the DIY-enthusiast behind this crazy blog!

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