Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Chocolate Chip Ginger Cookies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Ellen in Oregon.

    Celiac.com Sponsor (A12):
    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.



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    Lisas Firehouse Chocolate Chip Cookies:
    1 cup white rice flour
    1 cup brown rice flour
    2/3 cup tapioca flour
    1/3 cup potato starch
    1 teaspoon baking soda
    ½ teaspoon baking powder
    1 teaspoon salt
    ¾ Cup Brown Sugar
    1 Cup White Sugar
    3 Eggs
    1 ½ teaspoon Vanilla (if using Authentic Foods ½ teaspoon)
    2 Cup Chocolate Chips
    ¾ Cup Butter
    ¾ Cup Shortening
    Mix everything together bake at 350 for 10 to 12 min.
    I revised my special cookie recipe that I use to make when I was in forestry, My friends cant even tell they are gluten-free cookies. Make extra because they go fast!


    Scott Adams
    ½ cup butter or margarine
    ¾ cup peanut butter
    1 cup white rice flour
    ¼ cup tapioca flour
    ½ cup sugar
    ½ cup packed brown sugar
    1 egg
    ½ teaspoon baking soda
    ½ teaspoon baking powder
    1 bag milk chocolate chips
    In a bowl beat margarine and peanut butter with an electric mixer until well blended. Add flours, sugars, egg, baking soda and powder. Beat until thoroughly combined. Add in chocolate chips and mix with a fork. Shape into 1 inch balls, and flatten by crisscrossing with a fork. Bake at 375 for 6-8 minutes or until lightly browned.


    Scott Adams
    This recipe comes to us from Susan Carmack.
    ¼ cup white sugar
    ½ cup brown sugar
    ½ cup butter
    1 teaspoon vanilla
    1 egg
    1 cup white rice flour
    ¼ cup almond flour
    ½ teaspoon baking soda
    ½ teaspoon salt
    1 teaspoon guar gum
    1 cup chocolate chips
    Mix the ingredients in a food processor or mixing bowl. Add chocolate chips. Make little cookies. Bake at 350F for 6 minutes.


    Scott Adams
    This recipe comes to us from RissaRoo in the Open Original Shared Link.
    Ingredients:
    ½ cup butter
    1 cup white sugar
    ½ cup packed brown sugar
    2 eggs, slightly beaten
    1 cup pumpkin
    1 teaspoon gluten-free vanilla
    1 ½ cups white rice flour
    3/4 cup tapioca starch
    1 ¼ teaspoon xanthan gum
    3 teaspoons gluten-free baking powder
    1 teaspoon baking soda
    2 teaspoons cinnamon
    ½ teaspoon nutmeg
    ½ teaspoon ginger
    ½ teaspoon salt
    ½ cup gluten-free chocolate chips
    Directions:
    In large mixing bowl beat together butter and sugars; add eggs, pumpkin and vanilla. Mix until well blended.
    In medium mixing bowl combine dry ingredients and add to creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto a greased cookie sheet. Bake at 350F de...


  • Recent Activity

    1. - trents replied to JustGemi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      SCARED: What Do These Test Results Mean?

    2. - Scott Adams replied to Kaylee G's topic in Gluten-Free Recipes & Cooking Tips
      1

      Learning to cook for myself

    3. - JustGemi replied to JustGemi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      SCARED: What Do These Test Results Mean?

    4. - Scott Adams replied to Raquel2021's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Went to see a gastroenterologist today and


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,475
    • Most Online (within 30 mins)
      7,748

    Tina McClendon
    Newest Member
    Tina McClendon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...