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Chocolate Chip Cookie Recipe Help


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#1 sariesue

 
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Posted 20 March 2012 - 01:02 PM

So far my attempts at baking gluten free cookies have not been huge sucesses. My last batch was was edible, but very dry and a previous attempt was a crumbly inedible mess. It doesn't help that I am VERY particular about my cookies I like chewy moist cookies. which makes it a little more difficult. Can anybody give me a recipe for chocolate chip cookies that taste like the recipe from the tollhouse chocolate chip bag?
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#2 pricklypear1971

 
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Posted 20 March 2012 - 01:08 PM

Have you tried the Tollhouse recipe with gluten-free flour? I found the best gluten-free cookie recipe was my old one, using gluten-free flour.

If you like chewy add some almond flour, it always gives a bit of chew. I prefer superfine white sorghum flour to rice because rice feels gritty. The best flour mix I've found is King Arthur gluten-free flour. I will use half KA and half sorghum/potato. Or now that I've started using almond flour I will use all almond or 1/3 almond, 1/3 KA, 1/3 sorghum/potato.

You may add an extra egg or reduce the fat a bit in your recipe, simple changes like that, but the basic recipe can probably stay the same.

Also, try using baking soda for rise instead of baking powder.

I don't use xanthan or other gums in my cookies. They rise just fine without it.
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Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.
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#3 love2travel

 
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Posted 20 March 2012 - 01:17 PM

This is the best recipe ever - gluten free or not and I have made MANY recipes. These cookies are chewy and fabulous. The raw dough is delicious. (I hate to admit that because there are raw eggs in it...) The recipe yields me twice as much as it says but I make mine the regular size, not gigantic. You cannot tell these are gluten free whatsoever. I get many, many requests for them from non celiacs as well.

http://glutenfreegir...es-gluten-free/
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#4 pricklypear1971

 
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Posted 20 March 2012 - 01:23 PM

This is the best recipe ever - gluten free or not and I have made MANY recipes. These cookies are chewy and fabulous. The raw dough is delicious. (I hate to admit that because there are raw eggs in it...) The recipe yields me twice as much as it says but I make mine the regular size, not gigantic. You cannot tell these are gluten free whatsoever. I get many, many requests for them from non celiacs as well.

http://glutenfreegir...es-gluten-free/


Oh my goodness, how could you go wrong with Dagoba chips????
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Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND
.
Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

#5 love2travel

 
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Posted 20 March 2012 - 01:45 PM

Oh my goodness, how could you go wrong with Dagoba chips????

Yes! And that is just part of the goodness. I'm picky about baking and these are a winner for me. I've done many test recipes but this is the one I always make when I'm not testing because they really are that good.
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#6 pricklypear1971

 
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Posted 20 March 2012 - 02:09 PM

Yes! And that is just part of the goodness. I'm picky about baking and these are a winner for me. I've done many test recipes but this is the one I always make when I'm not testing because they really are that good.


I've developed a love for sorghum in place of rice flours. It has a nice "wheat" taste, I think. I've started using almond flour lately and really enjoy the two together. I'm not surprised to see them in combination in a recipe you think is so good.
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Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND
.
Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

#7 hexon

 
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Posted 20 March 2012 - 02:44 PM

This is the recipe I invented. They hold together well even if you don't use xanthan gum and they stay soft and chewy.


1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 egg yolk
1 teaspoons vanilla extract
1 cup soy flour
1/2 cup gluten-free all-purpose flour
1/2 teaspoon baking soda
1 teaspoons hot water
1/4 teaspoon salt
1 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
Mix together the flours, butter, sugar, baking soda, vanilla, salt, water, chocolate chips and 1 egg. The dough should be non-sticky and form a tight, firm ball. If the dough is a little crumbly add the extra egg white. Drop by large spoonfuls onto greased pans.
Bake for about 14 minutes in the preheated oven, or until edges are nicely browned.
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#8 love2travel

 
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Posted 20 March 2012 - 04:26 PM

I've developed a love for sorghum in place of rice flours. It has a nice "wheat" taste, I think. I've started using almond flour lately and really enjoy the two together. I'm not surprised to see them in combination in a recipe you think is so good.

Me, too. Sorghum is one of my favourites - I use it a lot in blends and so on. Almond is another favourite. Heck - I have lots of favourites, don't I? But seriously sorghum is wonderful. Glad you like it, too. :)
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#9 Kelleybean

 
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Posted 20 March 2012 - 06:40 PM

I use the recipe from Elana's Pantry - I love it. I do make a couple substitutions ... coconut oil (liquified) for the grapeseed and honey for the agave.
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#10 alex11602

 
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Posted 20 March 2012 - 06:46 PM

I use the recipe from Elana's Pantry - I love it. I do make a couple substitutions ... coconut oil (liquified) for the grapeseed and honey for the agave.


I also use the one from Elana's Pantry using canola for the grapeseed and also the honey for agave. I served them for my daughter's birthday party and even the gluten eaters went back for seconds and thirds.
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#11 freeatlast

 
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Posted 21 March 2012 - 02:27 AM

Me, too. Sorghum is one of my favourites - I use it a lot in blends and so on. Almond is another favourite. Heck - I have lots of favourites, don't I? But seriously sorghum is wonderful. Glad you like it, too. :)

Me too :) I used Carol Fenster's New Sorghum Blend in my latest banana nut bread and it was a HUGE hit.
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#12 bbuster

 
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Posted 21 March 2012 - 06:06 AM

Here are all my secrets for chocolate chip cookies.

I use the Tollhouse recipe, but always use Butter flavored Crisco instead of butter/margarine.
I add about 1/4 cup extra flour so they don't spread too much.
For my flour I use about 1/2 Sorghum and 1/2 Featherlight mix (white rice, tapioca, corn starch).
I also throw in 2 heaping tablespoons of ground flaxseed.
I also through in a tablespoon of dry milk powder and maybe 1/4 tsp of unflavored gelatin.
I use extra chocolate chips, and roughly this ratio: 1/2 milk choc, 1/4 semi-sweet, 1/4 white choc
I refrigerate the dough.
I bake them on a preheated baking stone.
I use a round tablespoon size scoop (Pampered Chef) sprayed with Pam to make them all the same size.
I only bake them 8-10 minutes. Take them out when they still look a little doughy. They will continue to bake on the stone even out of the oven. Let them cool completely and then remove with a flat stainless steel spatula.

Sounds like a lot of trouble? Maybe, but now I can do it in my sleep. Believe me, these do not last long around our house, and I take to any kind of potluck/social gathering and they don't last there, either.

Oh yeah, last thing is that I freeze the extra dough. Move from freezer to fridge for about an hour when you want to bake a fresh batch. Can refreeze what's left.
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#13 pricklypear1971

 
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Posted 21 March 2012 - 06:32 AM

Another tip I've found baking gluten-free, especially with nut flours - always bake on parchment paper and let the cookies thoroughly cool before moving them (I just slide the paper off the sheet onto the counter).

Nut flour cookies are a crumbly mess when hot but firm up beautifully when cool.
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Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND
.
Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

#14 love2travel

 
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Posted 21 March 2012 - 06:37 AM

Another tip I've found baking gluten-free, especially with nut flours - always bake on parchment paper and let the cookies thoroughly cool before moving them (I just slide the paper off the sheet onto the counter).

Nut flour cookies are a crumbly mess when hot but firm up beautifully when cool.

Good point. I use silpat, too. Another good tip is to stack 2 cookie sheets on top of one another if your oven has hot spots or a tendency to burn. The extra layer prevents burning.
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#15 love2travel

 
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Posted 22 March 2012 - 07:49 AM

Me too :) I used Carol Fenster's New Sorghum Blend in my latest banana nut bread and it was a HUGE hit.

Awesome! I like the flavour and texture of sorghum. Have you tried millet, chestnut or teff?
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.




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