- Gluten-Free Recipes
- Gluten-Free Dessert Recipes: Pastries, Cakes, Cookies, etc.
- Gluten-Free Cookie Recipes
- Chocolate Chip Ginger Cookies (Gluten-Free)
Chocolate Chip Ginger Cookies (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Ellen in Oregon.
Mix in a bowl with a wire whisk:
1 cup white rice flour
¼ cup sorghum flour (or any other gluten-free flour you like)
¼ cup rice protein powder or ¼ cup any other gluten-free flour
½ to 1 teaspoon xanthan gum
¾ teaspoon gluten-free baking powder
½ teaspoon cinnamon
1/8 teaspoon ground cloves
¼ teaspoon ground cardamom, or to taste
¼ to ½ teaspoon salt
In a mixer beat:
1 cup (2 sticks) unsalted butter, softened, or 1 cup oil (I like safflower)
or for a lower fat version:
½ cup oil + ½ cup baby food pears (I use a 4 oz. jar of organic pears)
1 cup brown sugar
1 large egg or 2 egg whites
Beat in flour mixture, then when well combined add:
1/3 to ½ cup crystallized ginger, chopped fine
1 ½ cups semisweet chocolate chips
Optional: Chopped nuts and raisins
Drop dough by rounded teaspoons (I used a tablespoon) onto a Teflon or coated pan, or butter yours and bake in preheated oven at 350F for 10 to 12 minutes, or until golden (approximately 18 minutes). Cool on baking sheet 1 minute, and then transfer to racks to cool completely.
Extra notes: The rice protein powder I use is from NutriBiotic and is labeled vegetarian brown rice. The rice protein powder tastes great in baking, but terrible as a blender drink. It also adds a nice consistency to the finished baked goods. Other than the rice protein powder, I only use white rice flour for baking because the result is more predictable and tastes better than brown rice flour, even though I am aware that brown rice is more nutritious - but give me a break - I am making cookies and sweet treats after all. . The oil + baby food pears (it could also be applesauce) takes the place of 1 cup (2 sticks) unsalted butter. The baby food pears, produced better results than the applesauce. I cannot taste the pears at all, just the flavors of the spices. When I have used applesauce, the taste of the apples always came through. I use baby food pears + oil in all my baking.
As always, Celiac.com welcomes your comments (see below).