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    Scott Adams

    Masa Chocolate Chip Cookies (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    ½ cup salted butter, softened
    3/8 cup brown sugar, packed
    3/8 cup granulated white sugar
    1 large egg
    ½ teaspoon vanilla extract
    1 cup instant masa de maiz (The masa flour is finely ground hominy normally used for making tamales or corn tortillas, and is available wherever Mexican staple ingredients are sold)
    ½ teaspoon baking soda
    1 pinch salt (optional)
    ½ cup chopped walnuts or pecans (optional)
    1 cup (6 ounces by weight) chocolate chips

    Beat butter, sugars, egg, and vanilla until fluffy. Add masa, soda, and salt; mix well. Stir in the nuts and chips. Roll the batter into balls about one inch in diameter or slightly larger. Bake on un-greased cookie sheets at 375 degree for about 10 minutes. Allow to cool on cookie sheet for several minutes before you transfer them to a rack to finish cooling. They will fall apart if you try to transfer them too hot, and they will stick if you let them cool completely on the cookie sheet.

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    No masa de maiz available, so I used gluten-free all purpose flour, but needed a total of 1 1/2 cups. The first batch came out 'a cookie the size of the baking sheet'! They spread out, so 9 cookies a tray went well. Makes about 2 dozen.

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    Found masa harina (cornmeal flour)and it is definitely gluten free; corn only. The cookies turned out great! I especially like them with walnuts, but without nuts is very good too. If using convection you can lower the temp to 350 and cook only 7 minutes. Transfer is easy if you use parchment paper and let them cool on it (take paper with cookies off cookie sheet and just let them cool before trying to move them). We were able to put about a dozen cookies per sheet using 1-inch balls, and made about 4 sheets; a few cookies less than 4 dozen. Thanks for the recipe! I am so happy to have yummy gluten-free chocolate chip cookies.

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    I think these are pretty good. It is my first attempt at making anything gluten free and they turned out good. This recipe is very easy to follow and make.

    I did use carob chips and not milk chocolate chips. I was also 1/4 cup short of masa so I used 1/4 cup of rice flour.

    The Masa does leave an after taste so I am not sure these will go over with everyone and anyone, but my kids will eat them so that is all that matters.

    I think next time I will try them with half rice flour and half masa and maybe add some coconut flavor to help with the corn after taste.

    I highly suggest using parchment paper or spraying the pan with oil or non stick spray, The cookies did stick when I didn't use parchment paper.

    I am going to try making a large batch and freezing these for when my daughter needs a desert for preschool or birthday parties.

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    My girls and I enjoyed these. Since we can't find any flours besides masa harina and rice flour since moving to Mexico, baking anything celiac has been a challenge. Thanks for the sweet treat!

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    Added 1/4 cup coconut flakes and 1/2 cup almond butter. Cooked at 350F for 10 min. (I don't cook any cookie above 350F!) Perfect! A nice change of pace for my typical cookies.

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  • About Me

    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.


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