Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    By Scott Adams •

    Chocolate Chip Cookies #5 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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

    Celiac.com Sponsor (A12):
    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.


     Share
    Go to articles

    User Feedback

    Recommended Comments

    Guest Jessica

    Guest Jessica

    Posted

    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!

    Link to comment
    Share on other sites
    Guest Ashley

    Guest Ashley

    Posted

    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.

    Link to comment
    Share on other sites
    Guest Michelle

    Guest Michelle

    Posted

    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!

    Link to comment
    Share on other sites
    Guest Amy

    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!!

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • About Me

    Scott Adams

    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.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Related Articles

    Scott Adams
    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 bef...
    Scott Adams
    ½ cup butter or margarine
    ¾ cup peanut butter
    1 cup white rice flour
    ¼ cup tapioca flour
    ½ cup sugar
    ½ cup packed brown sugar
    1 egg
    ½ teaspoon baking soda
    ½ teaspoon baking powder
    1 bag milk chocolate chips
    In a bowl beat margarine and peanut butter with an electric mixer until well blended. Add flours, sugars, egg, baking soda and powder. Beat until thoroughly combined. Add in chocolate chips and mix with a fork. Shape into 1 inch balls, and flatten by crisscrossing with a fork. Bake at 375 for 6-8 minutes or until lightly browned.
    Scott Adams
    This recipe comes to us from Ellen in Oregon.
    Mix in a bowl with a wire whisk:
    1 cup white rice flour
    ¼ cup sorghum flour (or any other gluten-free flour you like)
    ¼ cup rice protein powder or ¼ cup any other gluten-free flour
    ½ to 1 teaspoon xanthan gum
    ¾ teaspoon gluten-free baking powder
    ½ teaspoon cinnamon
    1/8 teaspoon ground cloves
    ¼ teaspoon ground cardamom, or to taste
    ¼ to ½ teaspoon salt
    In a mixer beat:
    1 cup (2 sticks) unsalted butter, softened, or 1 cup oil (I like safflower) or for a lower fat version:
    ½ cup oil + ½ cup baby food pears (I use a 4 oz. jar of organic pears)
    1 cup brown sugar
    1 large egg or 2 egg whites
    Beat in flour mixture, then when well combined add:
    1/3 to ½ cup crystallized ginger, cho...
    Scott Adams
    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
    Mix the ingredients in a food processor or mixing bowl. Add chocolate chips. Make little cookies. Bake at 350F for 6 minutes.

  • Recent Activity

    1. Whyz
      - Whyz replied to Whyz's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Feeling ill

      Not knowing how long I have to wait for a hospital appointment for the intestine and biopsy seems to make things worse. The thing is if you have headaches you take pain killers, isn’t there anything that I can do?.
    2. Whyz
      - Whyz replied to Whyz's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Feeling ill

    3. Scott Adams
      - Scott Adams replied to PixieSticks's topic in Super Sensitive People
      1

      Working in a kitchen with gluten?

      Welcome to the forum. Can we assume that you've been diagnosed with celiac disease and have been on a gluten-free diet for a while? If so, it sounds like you may be in the super sensitive group, as others here have reported similar issues when working in bakeries, pizzerias, etc. Until you find other work, and perhaps don't have roommates who cook gluten...
    4. PixieSticks
      - PixieSticks posted a topic in Super Sensitive People
      1

      Working in a kitchen with gluten?

      I used to work in a kitchen where gluten was very prevalent. Cookies, sandwiches, etc. I noticed I started having joint pain, and my hands would flared up in hives while working there. I would sometimes bake cookies during my shift and open the oven having the air from the oven go directly into my face. Even at home my roommates sometimes...
    5. Art Maltman
      - Art Maltman replied to Art Maltman's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      My 5 months of Struggle

      Thank you. I am in manhatten so there a lot of doctors I can see. I went to a neroligist and he just told me im depressed which im not and now i am going to go to a gut doctor to see if the 2 things might be realated. C:\Users\aryeh\Downloads\IMG_1049.jpg
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,519
    • Most Online (within 30 mins)
      7,748
    Aunty KK
    Newest Member
    Aunty KK
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • Whyz
      5
      Feeling ill

      By Whyz
      Started

    • Art Maltman
      5
      My 5 months of Struggle

      By Art Maltman
      Started

    • JA917
      13
      A year and a half of test confusion...

      By JA917
      Started

    • Dana Gilcrease
      5
      Gluten-Free Foods

      By Dana Gilcrease
      Started

    • marion wheaton
      6
      Osteoporosis

      By marion wheaton
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...