Jump to content
  • Sign Up
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Silka Burgoyne
    Silka Burgoyne

    White Chocolate Chips & Macadamias Nut Gluten-Free Cookies

    Ever since my husband diagnose with celiac disease, he was a littlebit depressed because he could not just simple go and grab something toeat. At the beginning, he tried to keep an open mind and went to storesthat sell gluten-free products. Most of the time, he was disappointedwith the taste of the products. One day, he came home from work andtold me how his co-workers teased him with a yummy looking chocolatechips cookie and he felt extremely depressed because he could not eatthem and he absolutely LOVES to snack. I found his co-workers' actionvery childish and decided that I would create a recipe the my husbandwould love and he could has plenty of supply at work so when the samesituation ever happen again, he would be prepared.

    Myhusband's favorite cookie is white chocolate chip with macadamias nut;hence, I decided to try making a gluten free version of the cookie forhim. After a few try with different flour mix and ingredients. I got arecipe that not only my husband enjoys but also his co-workers aftertrying them.This is my modified version of gluten-free cookie recipe.The cookies from this recipe has a nice soft texture.

    This recipe will makes about 2 - 21/2 dozen cookies.
    Preparation Time: 10 minutes
    Cook Time: 12-15 minutes

    PIC_0383.JPG

    INGREDIENTS:

    • 2 1/4 cup of Silka Flour Mix (2/3 cup of Brown Rice Flour, 1/2 cupeach of white rice flour, tapioca flour, 1/3 cup of corn starch, 1/4cup of potato starch)
    • 1 stick of unsalted butter (melted) or 1/2 cup of oil
    • 2/3 cup of light brown sugar
    • 2/3 cup of sugar
    • 2 eggs
    • 1 teaspoon of gluten-free vanilla extract
    • 1/4 teaspoon of salt
    • 1 teaspoon of gluten-free baking powder
    • 1 teaspoon of gluten-free baking soda
    • 1 1/2 of teaspoon of xanthan gum
    • 1 cup of white chocolate chip
    • 1 tbsp of milk (optional)
    • 1/2 cup of macadamias nut (optional)

    DIRECTIONS:

    1. Preheat oven to 375 degree and line 2 baking sheet with parchment pager or use nonstick spray to grease the baking sheet.
    2. Mix melted butter, brown sugar and sugar until incorporated, add eggs and vanilla extract until blended
    3. In a medium bowl, whisk Silka Flour Mix, baking powder, baking soda, xanthan gum and salt
    4. Stir the dry ingredients to the butter mix until incorporated. 
    5. Stir in white chocolate chip and Macadamias nut (optional) into the cookie dough 
    6. If the dough appears to be a little dry, add in milk but it's entirely optional
    7. Use a tablespoon to scoop the cookie dough onto prepared cooking sheet, space them about 2 inches apart
    8. Bake for 12-15 minutes or until cookies turn golden
    9. cool cookies for 5 minutes before transferring them into a wire rack


    User Feedback

    Recommended Comments

    My gosh, I almost went into shock when I saw this recipe! I can't wait to get to the store for the chocolate and macadamias! I thought I would never have these again!

    The car is warming up as I write this!

    Share this comment


    Link to comment
    Share on other sites

    Have made these twice now, and my husband (celiac) claims they are one of the best cookies I've ever made...including "regular" cookies. My dad (non-celiac) preferred them to some "regular" chocolate chip cookies I'd made...these ones were the first ones finished!

    Share this comment


    Link to comment
    Share on other sites
    Guest Rachel Peterson

    Posted

    I was just recently diagnosed with celiac disease and I was a little bummed, but because o f you I found cookies that I really love.

    Share this comment


    Link to comment
    Share on other sites

    Silkie, I made this and it turned out wonderful. They were similar to wheat flour cookies. Your flour mix was just right. My transition to the gluten-free lifestyle won't be hard now that I have this. Thanks so much!

    Share this comment


    Link to comment
    Share on other sites


    Join the conversation

    You can post now and register later. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    I am a mother of 3 younger children. Two of my children, Kimimae and Isaac have food allergies. Kimi has very severe allergy, she is allergic to dairy, egg, chicken, all nuts and all seafood. And my son, Isaac is allergic to all nuts. Recently, my husband has been diagnosed with celiac disease. I have recently just started a blog, http://silkiecook.blogspot.com to provide recipes for people living with allergy.

  • Related Articles

    Scott Adams
    This recipe comes to us from Theresa Suart.
    Johns Favorite Cookies:
    ¼ cup white sugar
    ½ cup brown sugar
    ½ cup shortening, butter or margarine (gluten-free of course)
    1 teaspoon of flavoring (our Co-op has a gluten-free vanilla but sometimes we use rum instead)
    1 egg
    ¾ cup white or brown rice flour
    ¼ cup soy flour
    ½ teaspoon baking soda
    ½ teaspoon salt
    6 oz. package of chocolate chips (gluten-free, of course!)
    Cream the shortening in a large mixing bowl until very soft. Add the sugars, salt and vanilla and mix well. Add the egg and mix well. Preheat oven to 350F. Mix in the dry ingredients. Stir in the chocolate chips. Drop by SMALL teaspoons on lightly greased cookie sheets and bake 8 - 10 minutes (watch carefully). Cool on pan briefly and carefully remove to a cooling rack. The cookies are very delicate at this stage, but once theyre cool, they taste like traditional chewy cookies. Resist the urge to make large cookies. John & I tried, only to have a big mess on our hands (and in our kitchen).

    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
    3 cups gluten-free flour mix*
    2 eggs
    1 teaspoon soda
    1 cup sugar
    1 teaspoon cream of tartar
    1 teaspoon almond (or flavoring of your choice)
    1 cup gluten-free margarine
    Sift flour, soda & cream of tartar - cut in margarine or butter (I find that margarine is easier when rolling out the cookies). Beat eggs, add sugar & almond - mix well. Pour egg mixture into flour mixture and mix well by hand.
    Chill at least 15 min (several days is also ok). Roll out to desired thickness on floured surface and cut into shapes. Decorate with colored sugar, or if you prefer, after baked & cooled frost and then sprinkle with colored sugar, etc.
    2 cups powdered sugar mixed with some melted butter & lemon juice frosts one batch. Bake at 350F for 9 minutes.
    * Bette Hagman's Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread).
    Garfava Bean Flour 2/3 part
    Sorghum Flour 1/3 part
    Cornstarch 1 part
    Tapioca Flour 1 part

    Scott Adams
    ½ cup gluten-free butter or margarine
    2/3 cup sugar
    3 eggs
    2 cups Bette Hagmans 4 Flour Blend
    ½ teaspoon xanthan gum
    1 teaspoon baking powder
    1 teaspoon gluten-free vanilla
    pinch of salt
    Melt butter or margarine on a low heat in a small sauce pan. Beat eggs in a large bowl and add vanilla. Add sugar to the egg mixture and beat well. After butter has melted, allow to cool slightly and then add to egg and sugar mixture. Sift in flour and baking powder into the wet mixture, stirring well to ensure all flour is completely mixed. Bake using pizzelle iron. Makes about 2 dozen.

  • Popular Contributors

  • Forum Discussions

    And he needs to be super strict in his gluten free diet! SUPER strict, not just low gluten. No cross contamination, NONE.  I am so sorry, there are no short cuts with the testing. It flat out sucks but there you have it.  Welcome to the forum!
    Hi TDZ, My understanding is the same, a full gluten challenge is needed for the DH diagnosis.  The method the use for DH is to take a skin biopsy from next to a lesion, not on it.  They check the biopsy for IgA antibodies. I don't know of any way to shortcut the process and avoid eating gluten to get tested.  There may be a test some  day that doesn't require it, but for now I don't think there are any out there. One thing he might not have tried is avoiding iodine.  Some of the m
    Hello, new here and new to the whole thing! My husband has been battling this rash and assorted digestive issues for years. He was diagnosed with contact dermatitis by the dermatologist, had some steroid injections and various creams over the last couple of years, and then in November he went to the ER and they said eczema and gave him steroid pills. This was after a huge bloom that pretty much hit him from head to toe, where it had been mostly arms and legs before. He finally concluded he
×
×
  • Create New...