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):
    GliadinX



    Celiac.com Sponsor (A1-M):
    GliadinX


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

Chocolate Chip Cookies


TinkerbellSwt

Recommended Posts

TinkerbellSwt Collaborator

I need help. I have the recipe for the wheat free cookies made with only potato starch.. well the cookies spread so far all over the pan, I have one giant cookie. I remember there being a few recipes on here for the cookies.. the toll house ones.. however, I cannot search for it. Everytime I try to search for a subject, nothing that I am looking for comes up. I have no idea if I am doing it right or not.

Anyway.. I am looking for any recipe. Please! I need chocolate chip cookies!

But for eating raw cookie dough.. the recipe I have is fantastic!!!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
GliadinX
Food for Life



Celiac.com Sponsor (A8-M):
Lakefront Brewery


MySuicidalTurtle Enthusiast

I use the Toll House recipe off the chocolate chip bag but use rice flour instead of regular flour and vegan butter. They come out good usually and I know other people substitute more things but I only do the rice flour and vegan butter.

Open Original Shared Link

Guest nini

I substitute rice flour (or Orgran's all purpose gluten-free flour) for regular flour in the Tollhouse recipe, it's very easy. But then I also am in love with the Pamela's chocolate chip mix!

TinkerbellSwt Collaborator

no need to add xanthan gum or anything? I havent tried the Pamelas yet. I was just feeling adventerous to bake some cookies for Colin tonite.. good thing he is only 17 months and doesnt realize it yet!

Guest nini

I haven't had to add Xanthan gum with cookies. But I also eat them as soon as they come out of the oven.

TriticusToxicum Explorer

I also use the Tollhouse recipe. i like to use the Betty Hagman rice flour blend and 1 tsp of xanthan gum per cup of flour (usually about 2 tsp works well) I also throw the cookie dough in the fridge for an hr before baking. This helps keep the cookies thick and chewy. :)

jerseyangel Proficient

Hi Stephanie,

I actually make these cookies all the time--I like that they use potato starch, as I'm sensitive to grains and have to severly limit them (and I don't like to limit cookies :D )

Are you using butter? That will make them spread I think because the potato starch dosen't "hold" it very well. I use Spectrum Organic Shortening, and they come out great. If you can use it, Crisco also works.

I have also tweaked the recipe so it has less sugar. The cookies come out a little lighter, but very good. I'll post that recipe if you'd like it :)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Holidaily Brewing Co.
Little Northern Bakehouse



Celiac.com Sponsor (A8-M):
Little Northern Bakehouse


Green12 Enthusiast
I also throw the cookie dough in the fridge for an hr before baking. This helps keep the cookies thick and chewy. :)

What an excellent tip Richard :) I will have to keep this in mind next time I bake cookies, the last time they flattened way out and were really crisp, I bet the chilling will help.

TriticusToxicum Explorer
What an excellent tip Richard :) I will have to keep this in mind next time I bake cookies, the last time they flattened way out and were really crisp, I bet the chilling will help.

I have a terrible sweet tooth, and bake cookies at least once a week :ph34r: I've been known to use extra brown sugar, almonds, walnuts, PB chips, white choc. chips, PB , and Nutella in different variations of the Tollhouse recipe. Someday I'll throw all of the above in and see what happens! Chilling & X-gum makes a huge difference IMO, the cookies come out chewy-tender and stay that way :rolleyes::)

TinkerbellSwt Collaborator

Thanks for all the suggestions.. I am ready to try some today.. and yes jersey;.. I would love it if you posted your receipe. Using the potato starch made the dough taste exactly like the old stuff used to taste. I almost started to cry when I tasted the raw dough. It was just like old times!

floridanative Community Regular

I'd just like to add for those of us who are 'mix' bakers, the Gluten Free Naturals line out of NJ makes the best gluten-free cookie mix I've had. I use it for choc. chip since DH is allergic to the dark choc. in the awesome Pamela's mix. The GFN mix tastes like roll and bake cookies if you like those. The mix does not have choc. in it so you can use the mix to substitute in other cookie recipes and it tells how to do that on the package. This line also offers a wonderful pancake and pizza mix. All their mixes contain soy flour which must have similar properties to wheat.

jerseyangel Proficient
Thanks for all the suggestions.. I am ready to try some today.. and yes jersey;.. I would love it if you posted your receipe. Using the potato starch made the dough taste exactly like the old stuff used to taste. I almost started to cry when I tasted the raw dough. It was just like old times!

Sure!

Grain Free Chocolate Chip Cookies

Heat oven to 375.

In medium bowl, combine 1/2 cup Spectrum Shortening (or other shortening), 1/2 cup light brown sugar, 1 tsp. pure vanilla extract, and 1 egg until creamy. Add 1/2 tsp. salt, 1/2 tsp. baking soda, 1+1/4 cup potato starch and 1 cup chocolate chips, and mix until combined and there are no lumps.

Drop from teaspoonfuls onto cookie sheet and bake for 8-10 minutes or until very lightly browned. Cool on a rack, and store tightly covered when completely cool.

These are lighter than traditional choc. chip cookies, but are really good!

TinkerbellSwt Collaborator

thanks for that recipe.. i will try it tonite.. i also just bought cause your special pound cake mix.. i am making that for me and b/f. hopefully it turns out good.

But for Colin.. chocolate chip cookies!! Thanks again! I will try them tonite

jerseyangel Proficient
thanks for that recipe.. i will try it tonite.. i also just bought cause your special pound cake mix.. i am making that for me and b/f. hopefully it turns out good.

But for Colin.. chocolate chip cookies!! Thanks again! I will try them tonite

Hope Colin likes them! M-m-m, pound cake sounds good :P

jaten Enthusiast
thanks for that recipe.. i will try it tonite.. i also just bought cause your special pound cake mix.. i am making that for me and b/f. hopefully it turns out good.

But for Colin.. chocolate chip cookies!! Thanks again! I will try them tonite

So how did the chocolate chips cookies turn out? I wish I had read your post about the spreading cookies sooner! Yesterday I made cookies from what must have been that very same recipe....YUMMY cookie dough, but the final product was more like one huge chocolate chip crepe :huh:

(I had chilled the dough just because it worked for my schedule to mix them to be baked later, but did use butter as the recipe called for.)

TinkerbellSwt Collaborator

I am ready to make the potato starch with butter recipe just for snacking today! I havent tried the toll house recipe.. Colin loves jerseys choc chip cookie recipe with shortening. We are in love with the pumpkin cookie recipe.

The pound cake I didnt like from GFP. Almost too sweet.. in some weird way. oh well.. always looking for new ideas!

jerseyangel Proficient

Stephanie,

I'm so glad Colin likes the cookies! :D

jaten Enthusiast

still potato starch, but shortening, not butter. I'll try that next time I need cookies. Sounds delicious. Thanks!

  • 3 years later...
ciavyn Contributor

Re: an update on this?

Just curious if anyone could suggest a current gluten free flour that might be bought off the shelf (I'm new to this, so mixing up flours by hand is a bit daunting) and substituted in the tollhouse recipe? Also - shortening instead of butter? Must have Xantham Gum?

I am making these for a Christmas party on Monday, and I need them to turn out correctly! :)

hannahp57 Contributor

pamelas baking mix can be used for regular recipes... but decrease butter/shortening by 1/3 (if calls for 1 cup use 2/3 of a cup) and either should work... another tip to prevent spreading is refridgerating the dough

halfrunner Apprentice

These are amazing according to DH...I ran across the link in another thread on this site, but don't ask me to remember which one. I was surprised to run across it since I had no idea that Alton Brown (or anyone else on FN) did this kind of recipe.

Open Original Shared Link

larry mac Enthusiast

In 2006 there was no Betty Crocker Chocolate Chip Cookie Mix. Now there is. I highly recommend it.

best regards, lm

Archived

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

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

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




    Celiac.com Sponsors (A17-M):

    GliadinX



  • Recent Activity

    1. - Scott Adams replied to maryannlove's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Yasso frozen yogurt bars - be careful

    2. - Scott Adams replied to cristiana's topic in Traveling with Celiac Disease
      1

      UK Visitors: Award Winning Flapjackery in the West Country (and Chichester, West Sussex)

    3. - Scott Adams replied to Jmartes71's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Frustrated

    4. - Beverage replied to Betsy Crum's topic in Related Issues & Disorders
      8

      Chest pain from celiac

    5. - Wheatwacked replied to Mrs. Cedrone's topic in Related Issues & Disorders
      4

      Canker sores


  • Celiac.com Sponsor (A19):
    Food for Life



  • Member Statistics

    • Total Members
      130,412
    • Most Online (within 30 mins)
      7,748

    Saharon
    Newest Member
    Saharon
    Joined

  • Celiac.com Sponsor (A20):
    Authentic Foods


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):
    GliadinX




  • Celiac.com Sponsor (A21):
    Food for Life



  • Upcoming Events

  • Posts

    • Scott Adams
      Thanks for sharing this! Talk about frustrating! It is complicated enough to try to keep track of which products are safe, but the concept of the same product sold at 2 different stores--one that is certified gluten-free and one that isn't--that is exactly why having celiac disease is still so difficult, and it is so easy to make mistakes!
    • Scott Adams
      It's great that this business has celiac disease awareness and uses gluten-free oats! I wish more restaurants would make such simple changes, for example if Asian restaurants switched to using gluten-free soy sauce, many (but not all!) risks would be eliminated for lots of their dishes. My daughter works at a Vietnamese restaurant where the owner is keenly aware of celiacs, and he has made the switch to gluten-free soy and fish sauces. 
    • Scott Adams
      It sounds like you’ve been doing everything right—strictly avoiding gluten, managing food allergies, and advocating for yourself—yet you’re still dealing with severe pain, exhaustion, and other debilitating symptoms. The fact that your colonoscopy came back clear after 31 years gluten-free is a testament to your diligence, but it doesn’t erase the very real struggles you’re facing daily. It’s concerning that previous doctors dismissed your celiac diagnosis, and now you’re left fighting for validation while dealing with unexplained symptoms like eye pressure, skin issues, and relentless pain. Menopause and long COVID may be complicating things further, making it even harder to pinpoint the root cause. Are you sure your diet is 100% gluten-free? Do you eat in restaurants...if so, this can be a source of contamination. Trace amounts of gluten over time could explain your symptoms. Many people with celiac disease have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
    • Beverage
      Could you be having acid reflux? I used to get it soooo bad before I was diagnosed, now very rarely. I didnt have stomach upset, aka silent reflux, but pain in chest (thought I was having a heart attack) and food would get stuck from the esophagus irritation. The things here really helped, especially raising head of bed, sip of apple cider vinegar before meals with protein, heel thumping, and until it healed, taking DGL after meals to coat...do NOT take antacids https://drjockers.com/acid-reflux/ DGL https://www.amazon.com/Integrative-Therapeutics-Rhizinate-Deglycyrrhizinated-Licorice/dp/B001WUC406/  
    • Wheatwacked
      Studies have shown that individuals with canker sores tend to have lower levels of vitamin D in their blood compared to those without the condition. This suggests that vitamin D deficiency could be a risk factor for developing canker sores.  Vitamin D deficiency is very common in Celiac Disease.
×
×
  • Create New...