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    Scott Adams

    Nissa's Chocolate Chip Cookies (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    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



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    Mix the ingredients in a food processor or mixing bowl. Add chocolate chips. Make little cookies. Bake at 350F for 6 minutes.

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    My family really liked these. They had the texture and taste of Toll House! They beg me to make them now! Thanks for the recipe!

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    I made these with less sugar, and they were still sweet, but very good! I needed to cook them for about 12 minutes...

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    These were my very first batch of gluten-free cookies and I think they are better than the normal kind! I substituted 1/4 cup white sugar with Splenda and had 1/2 white chocolate chips and 1/2 dark choc chips. I baked them for 14 minutes though.

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    These were great. I enjoyed them, did not change a thing. I made between 3-4 dozen dropping them by the tsp-full on an un-greased cookie sheet.

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    This recipe was great!! I substituted the almond flour with additional rice flour, and added a teaspoon gluten free almond extract. It really enhanced the flavor. I also had to bake them for 14 minutes.

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    I just made these cookies. First time for making gluten free ones. They came out great. Soft and chewy. I used raw sugar for more natural and substituted earth balance for butter as he is also casein free. We both thought they were like regular ones.

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    I just made this recipe today, but I doubled it and added sliced almonds, about 1 cup, I baked them for 13 minutes and they were delicious. The real test will be the after, as usually gluten free cookies are not to good the next day as they crumble, some will see. I thought they were wonderful though today.

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    This was delicious! I also cooked ours for 12 minutes and made a change to suit what ingredients we had:

     

    Sweet sorghum flour instead of almond

    2 tablespoons extra of white sugar

    Pectin instead of guar gum

    And about a teaspoon of honey

     

    Overall, these cookies came out so soft and chewy, just the way I like them!!

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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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