My older son (not Celiac) loves making chocolate chip cookies. He has tried many different recipes but gravitates back to the traditional Nestle Toll-House recipe, using one of many of our favorite gluten free flour blends as a cup-for-cup substitute for regular flour (so our younger Celiac son can eat them, too!).
There are so many wonderful gluten free flour blends these days that it's hard to pick a favorite. Ones we like and use cup-for-cup in both savory as well as baking recipes include Pamela's Gluten Free All-Purpose Artisan blend, Bob's Red Mill 1-to-1 Gluten Free Baking Flour, King Arthur Gluten Free Multipurpose Flour, Jules Gluten Free All Purpose Flour, Carol's Amazing All Purpose Gluten Free Flour, Tom Sawyer Gluten Free Flour, and Cup 4 Cup Gluten Free Flour (I've only purchased their Original Blend but am looking forward to trying their new "Wholesome Flour Blend"which incorporates healthy ingredients like ground flaxseeds and rice bran for fiber and healthy fats). Many of these flours are also non-GMO, which as you may know, is increasingly important to me.
Last week, my son had the urge to make chocolate chip cookies, and he was planning to follow the Nestle Toll House recipe using the new bag of Pamela's Gluten Free All-Purpose Artisan Flour I'd just purchased at our local Giant Food grocery store (shout-out to Giant for carrying more and more of our favorite GF products, making my shopping a bit more convenient!). Our plan quickly changed, however, when I noticed that Pamela's actually provided their own chocolate chip cookie recipe right on the back of their bag. I suggested my son try it out to see how it compared.
The end result? We were very pleased, evidenced by the fact that the 40-or-so cookies the recipe made were gone in a matter of days (I had planned to freeze some for later!). I'd recommend setting your oven timer for the lower end of the suggested baking time to check on the cookies and make sure they don't burn. Ovens vary, and depending on what type of baking sheet you're using (and if you're using parchment paper or not), the cookies may be done. We set our timer for the middle of the suggested bake time, and a few cookies got a bit dark on the bottom (even using parchment paper). But we adjusted the baking time down by a minute or two for the next batch, and they were perfect. Again, the time will vary depending on your oven and baking sheet.
The cookies were awesome (great taste AND texture). You'd never guess you were eating gluten free cookies with this recipe. The flour blend is made up of Brown Rice Flour, Tapioca Starch, White Rice Flour, Potato Starch, Sorghum Flour, Arrowroot Starch, Guar Gum, Sweet Rice Flour, and Rice Bran -- and is NON-GMO Project Verified. So if you're looking for a quick, foolproof, and tasty chocolate chip cookie recipe you can make for yourself OR as a gift (for gluten-free and non-GF friends alike), try out this recipe. But be sure to grab a few while they're warm...these cookies won't last long in most houses!
What's your favorite gluten free chocolate chip cookie recipe?