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TinkerbellSwt

Chocolate Chip Cookies

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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!!!

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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.

http://www.verybestbaking.com/recipes/detail.aspx?ID=18476

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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!

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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.

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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. :)

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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 :)

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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.

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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::)

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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!

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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.

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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!

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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

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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

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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.)

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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!

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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! :)

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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

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