I made some Bob's Red Mill cookies yesterday. They were so GROSS! I am wondering if anyone has a recipe for a gooey gfcf chocolate chip cookie? I would like to be able to use the Bob's Red Mill gluten-free Flour Mix so I don't have to make my own mix.

Kassandra

I sometimes use Arrowhead Mills chocolate chip cookie mix with coconut oil instead of butter. They are really good

I know this doesn't use Bob's mix, but Namaste's cookie mix is my favorite. It just calls for eggs, oil, and water (I think), and you can add whatever you want--I always make chocolate chip cookies. And, the mix makes a lot, too!

BUT are they gooey???????????

Forget the mixes, they charge about 10X what it costs to mix up the ingredients yourself!

There are several wonderful recipes (including chocolate chip cookies that rival gluteny Tollhouse--YES, THEY ARE GOOEY) on Annaliese Roberts' website, www.foodphilosopher.com. These recipes taste as good or better than any mix.

Basically, you make your own flour mix (6 cups brown rice flour, 2 cups potato starch, 1 cup tapioca starch), keep it in an air-tight container, and use it in her recipes like regular flour. It's best using "extra-finely-ground brown rice flour," but works fine using Bob's Red Mill. Usually I use 3 cups brown rice flour and 3 cups white rice flour from the Asian grocery in my flour mix.

Here is her chocolate chip cookie recipe:

1 cup vegetable shortening (not butter or margarine)
1 cup sugar
½ cup brown sugar
2 eggs
1 tablespoon pure vanilla extract
2 cups plus 2 tablespoons brown rice flour mix*
1½ teaspoons baking soda
½ teaspoon salt
1 teaspoon xanthan gum
12 ounces chocolate chips (optional – plus ¼ cup)
1 cup chopped nuts (optional)
Baking spray to grease cookie sheets

1. Preheat oven to 375°F.
2. Beat shortening, sugar, and brown sugar at medium speed in large bowl of electric mixer. Add eggs and vanilla; beat until fluffy.
3. Blend in flour, baking soda, salt, and xanthan gum. Mix in chocolate chips and nuts.
4. Drop by heaping teaspoon onto greased cookie sheet 2 inches apart. Bake in center of oven for 8–10 minutes until golden brown. For convection ovens — bake at 350°F using no more than three trays at a time. Transfer to a wire rack and cool. Store in airtight container.

*see “Gluten–Free Flour Mixes” in our Recipe Archive

© 2002 by Claudia Pillow and Annalise Roberts

Make the recipe on the back of the Gihardelli chocolate chip (they are gluten-free) package, they are so good. When you make them regular, they are too thin, but if you use Bob's Red Mill flour mix, they are just right. I am salivating now just thinking about them. Gihardelli chocolate is all gluten-free and yummy. Barbara

I found back in my pre-diagnosis baking days that melted butter made my tollhouse cookie or cookie bars chewy but regular cold butter made them crisp. You might try using real butter (although I now use Benecol and be the same effect) and melt it before adding it to the recipe.

I like crisp crunchy cookies, so soft and chewy would be a problem for me. But I do know how to get there. :-)

Pamela's chocolate chunk cookies were good but they weren't crisp enough for me so you might want to try them.

These are gooey. The trick is to refrigerate the dough before you cook it. If you have a convection oven, cook them at 350 convection and that will make them even chewier. Otherwise, do as I directed. I'd recommend using finely ground Asian rice flour in the flour mix.

I don't have celiac disease (my son does) so, I can go back and forth and I have no desire whatsoever for "real" cookies after eating these. They are very good.

After three attempts. The first, I threw out. The second I ate and marveled at their addictive nature in spite of the gritty undertones. But this one, I think is the keeper. The brown sugar really covers the textures of the flour. I always made my version of Toll House cookies with brown sugar because I thought it lent a more butter-scotchy flavor to the dough.

So, here goes:

1 c. featherlight mix*
1/2 c Sweet Rice Flour
1/2 c. sorghum flour
1/2 tsp. xanthan gum
1 tsp. baking soda
1/4 tsp salt

1 cup butter
2 eggs
2 tsp vanilla
1 1/2 c. brown sugar

12 oz. bag choc. chips

Preheat oven to 375. Line cookie sheets with parchment paper. I find this prevents them from burning at the higher oven temp required by gluten-free flours.

Have all ingredients at room temperature.
pre-measure flourmix, sweet rice sorghum flour and xantham gum, salt and baking soda into a small bowl and set aside.

Cream butter in eletric mixer on medium high about 30 seconds until it's mushy. Add brown sugar and beat until the color lightens and it is smooth.
Add the eggs one at a time, beating each until well incorporated and the batter is smooth.
Add vanilla
Slow mixer to low and Add dry ingredients. Mix until just incorporated.
Stir in chocolate chips and nuts by hand.

Refrigerate cookie dough for at least 1 hour prior to baking. This will help the cookies keep their shape, and they will be more chewy.

Use cookie scoop or teaspoon to drop onto cookie sheets covered with parchment paper.

Bake 9-11 minutes or until done.


*Featherlight Flour Mix (From Bette Hagman's cookbook)
white rice flour 1 cup
tapioca flour 1 cup
corn starch 1 cup
potato flour (not starch) 1 tbsp

Kassandra,

My mom makes the BRM cookies....but doesn't follow their directions on the back. When she does, they are on the "not so great side"!!! But, with her modifications, they are soooo delicious. She baked them for me again, this time while we were all together on vacation. My whole family always eats them (I'm the only Celiac).

I'll talk to her and find out what she does to make them so yummy. I know it involves more chocolate chips, among other things

Hi,

I have a WONDERFUL chocolate chip cookie recipe (tastes just like regular Nestle chocolate chip cookies). These are so easy to make, but they only make 2 1/2 dozen.

1/4 cup softened margarine
1/2 cup brown sugar
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup nestle chocolate chip

1. By hand blend maragine, both sugars, egg and vanilla until creamy.

2. In a separate bowl blend flours, baking soda, salt. Combine both bowls and mix well. Add chocolate
chips and mix. Roll into balls

3. Bake at 375 for 12-15 minutes (I bake them for 10-11 minutes for chewy ones) on a lighty greased
preheated cookie sheet.

Enjoy

Sue

How much flour? I didn't see it in the recipe??

I made the ghiradelli ones and they were really runny. They were good when baked, but they were really thin and they all ran together. They looked like chocolate lacey cookies! Lol. They were good though!

Kassandra

If you guys melt the butter (please do not use margarine unless you can not eat real butter) and then cream it with the sugar, makes cookies soft and gooey.

Has someone tried this recipe yet? It's from the Gluten-free Girl blog and it sounds pretty delicious to me.


1 1/2 cups sweet rice flour
1/2 cup tapioca flour
1/4 cup millet flour
1/4 cup teff flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons salt
1 stick salted butter, softened
1/2 cup brown sugar
1 cup white sugar
1/2 cup Dagoba hot chocolate powder with chilis
3 eggs
1 tablespoon vanilla extract
4 ounces dark chocolate, chopped into chunks

Preheat the oven to 350°. If you have one, lay down your Silpat on your baking sheet. If you don’t, then you should buy one. But for now, line the baking sheet with parchment paper.

Mix together all the gluten-free flours (remember to measure them accurately, since every ounce counts here), plus the baking powder and soda. Don’t forget the salt! Set this bowl aside.

Using the paddle attachment on your stand mixer, cream the butter, sugars, and hot chocolate powder together, briefly, until they are mixed well and starting to grow fluffy. (This should be about two minutes.) Add the eggs and gluten-free vanilla. Put in all of the flour mixture at once and stir briefly, until just mixed. Add the chocolate chunks, then chill the mixture in the refrigerator for at least fifteen minutes.

For the right ooey-gooey consistency, plop large balls of dough, about half the size of the palm of your hand, onto the Silpat or parchment paper. Bake for about twelve to fourteen minutes, depending on your oven. When you remove the cookies, the tops will be ever-so-soft. Allow them to cool on a baking sheet for ten minutes before removing to a plate, or your mouth.

Is this recipe online somewhere?

Sorry about that. Its 3/4 cup rice flour and 3/4 soy flour. I know a lot of people don't care for soy flour and I 'm one of them, but these cookies are so good.

Sue

The recipe on Pamela's Baking Mix for chocolate chip cookies is very good, especially if you add nuts. The whole family likes them and can't tell the difference. I make a double batch since gluten-free baked goods don't keep very well. I bake half and make the remainder into cookie balls on a small cookie sheet and freeze. When frozen, I put them in a plastic container with layers separated with wax paper and label. In a few weeks (or sooner) it's eacy to bake the frozen ones. I do this with all the formed cookie recipes, so I always have something on hand ready to bake.
Jo Ann