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    Scott Adams

    Chocolate Chip Cookies #5 (Gluten-Free)

    Scott Adams


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    Troll House Cookies:

    1 cup butter (two sticks)
    ½ cup brown sugar
    1 cup granulated sugar
    2 eggs
    1 teaspoon vanilla (Cooks vanilla powder is great)
    1-½ cup brown rice flour
    ½ cup potato flour (NOT potato starch flour)
    1 teaspoon baking soda
    1 teaspoon salt
    1 pkg. milk or semisweet chocolate chips



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    Cream butter (can use dairy-free margarine or Crisco if necessary), sugars, eggs and vanilla. Mix in dry ingredients, then chocolate chips. Drop by rounded teaspoons onto un-greased cookie sheet. Flatten very slightly with fork. Bake between 350-375 degrees for 12 minutes or so (temperature and time vary by individual oven -- if yours bakes hot, use the lower temperature). Remove from oven when lightly browned (they over-brown very quickly). Remove to cooling rack after a few minutes.

    Also good with chopped nuts and/or shredded coconut.

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    This is one of the best cookie recipes I've found. I make them all the time and no one can tell the difference from regular cookies. In fact, mine are always a favorite!

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    This recipe is awesome. I made a vegan version that was very delicious. Instead of butter, I used 3/4 cup of soy butter + 1/4 cup of corn oil. I used a cup of apple sauce instead of 2 eggs, and I decided to use just a whole cup of brown sugar instead of adding the granulated. The cookies were pretty soft when they came out of the oven, but then they stayed super moist after they cooled. Oh, I also bought a bag of vegan/gluten-free chocolate chips, and I cooked them on AirBake cookie sheets.

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    This is absolutely the worst cookie recipe I have ever used! I couldn't even get them off the cookie sheet without them crumbling into fifty million pieces!

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    These cookies turned out perfect. I live at high altitude, so used the 375F temp and cooked between 10 and 12 minutes. Came out perfect. Taste pretty much like the full-gluten version. Yum!!

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  • About Me

    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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