Chocolate Chip Cookies....

[kbabe1968]

It happened AGAIN. and AGAIN....

I HAVE to be doing something wrong. They spread...flat. I followed the Nestle's recipe and used a gluten free flour blend with Xgum added.

Now, they make a great cheesecake crust mind you. BUT they were NOT Chocolate chip cookies.

Help me. My milk is lonely for something to dunk.

Thanks!

[lonewolf]

Have you tried adding a bit more flour? Like about 1/4 cup?

I add about 1/3 Cup almond butter to mine and love the texture it gives them.

What type of fat are you using? Butter or shortening (I use Spectrum) work the best for me.

Finally, what gluten-free flour mix are you using? I've used Bob's Red Mill (worked great, but the dough tasted yucky before it was baked) and a combo of br. rice, potato and tapioca starch with xanthan gum.

Keep at it - I'm sure you'll have success soon!

[kbabe1968]

I've been using a mix of Sorghum, brown rice, white rice and corn starch. I can't remember where I got the flour mix recipe. Maybe I'll bite the bullet and buy it for cookies. Also, I've been using butter. Maybe I should use shortening...is that better in gluten free recipes? I have a moral dilemma with shortening because it is hydrogenated - unless of course you buy Spectrum which is outrageously expensive around me. Sigh. Maybe I'd be better off without Chocolate Chip cookies ! WAAAAAAA!!!!

[Fiddle-Faddle]

Okay, ya gotta get Annalise Roberts' Gluten-Free Baking Classics! There are SO many fantastic recipes in there.

Here is the recipe for chocolate chip cookies(it's on her website with lots of other delicious recipes: www.foodphilosopher.com):

Chocolate chip cookies!!!!!!

1 cup vegetable shortening (not butter or margarine)

1 cup sugar

[Fiddle-Faddle]

Just reread your post, kbabe. What's morally wrong with hydrogenated shortening?

[JennyC]

I have used this recipe and it is very good. You can barely tell that it's gluten free.

Troll House Cookies

Gluten Free Recipe

Ingredients:

1 cup butter

1/2 cup brown sugar

1 cup granulated sugar

Two eggs

1 teaspoon gluten free vanilla

1-1/2 cup brown rice flour

1/2 cup potato flour (not potato starch flour)

1 teaspoon baking soda

1 teaspoon salt

One package milk or semisweet chocolate chips

Directions:

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.

Note: Also good with chopped nuts and/or shredded coconut.

[kbabe1968]

Morally wrong is the not the correct phrasing....healthfully wrong? You know, the evils of hydrogenated oils and trans fats and such....They really aren't too good for you. Okay, so, right, I get it, Chocolate Chip cookies aren't exactly healthfood. LOL

[GlutenFreeGirlie]

Just a thought- if you want cookies so bad, maybe try a mix? I use the Bob's chocolate chip cookie mix when I'm really fiending and in a hurry and they've always baked up very nice. I think there are other mixes out there, but I'm loyal and have been pleased with the results from the Bob's mix.

[pajamama2]

Here is my favorite chocolate chip cookie recipe. You've got to try it. The cookies are awesome and they stay soft and chewy for days. I think they are better than "gluten" cookies.

1 c. butter

3/4 c packed brown sugar

1/4 c sugar

1 package (3.4 oz) instant vanilla pudding mix

2 eggs

1 t vanilla

2 1/4 c gluten-free flour (*I use Bette Hagaman's Featherlight rice flour mix-see below)

1 t baking soda

1/2 t xanthum gum

2 c semisweet choco chips

Cream butter, sugars, and pudding mix. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and xanthum gum; gradually add to creamed mixture. Stir in chocolate chips. Bake at 350 for 8-10 minutes or until lightly browned.

*Bette's Featherlight mix - Exchange "gluten" flour in recipes cup for cup with this flour mix.

Rice flour (1 part)

Tapioca flour (1 part)

Cornstarch (1 part)

Potato flour-NOT starch (1 teas per cup)

I usually make 12 cups worth at a time which would be 4 cups each rice, tapioca and cornstarch and 4 tablespoons potato flour.

[kbabe1968]

Thank you all!!!

i won't be able to experiment again until after the weekend. I'm going to try that last one! WOW...i can imagine the addition of pudding is wonderful.

I've been on the fence about premixing flours, but it looks like it makes great sense. I need to find a big glass jar or something ot keep it in...oh...and a place in my kitchen!!! LOL

[Slackermommy]

I have a great choc. chip cookie recipe kbabe, (you know where to look;)

They are chewy and crisp, and a winner with gluten eaters as well.

[Cam's Mom]

I was having the problem with mine spreading all over the pan too and just on a whim I added 1/4 C. of flax meal to the mix and WOW! They are the very best cookies I have ever had (gluten or not!). I use the Bette Hagman toll house cookie recipe (using her featherlight mix) and they are awesome. I highly recommend the flax meal to anyone having trouble with spreading cookies. The flax meal is undetectable in the final product and adds and extra buttery flavor.

And then I can claim they are healthy and eat more of them!

[BFreeman]

Thank you all!!!

i won't be able to experiment again until after the weekend. I'm going to try that last one! WOW...i can imagine the addition of pudding is wonderful.

The cookie recipe with instant pudding is the one I always made before, it made the best chocolate chip cookies ever and I threw away all my other recipes (including the one on the Toll House bag!) I tried it with the featherlight mix recipe and it was just about as good. You can experiment too--use butterscotch pudding and butterscotch chips (if they are gluten free; I don't know); white chocolate pudding with white chips, etc. I chill the dough a little and roll it into 1" balls and flatten them a little before they go on the cookie sheets and they bake up uniform and pretty. When the tops have little dimples all over they are done; it is easy to overbake. Leave them on the sheets for 5 minutes and they firm up and you can take them off and have nice chewy cookies.

BF

[kbabe1968]

I have a great choc. chip cookie recipe kbabe, (you know where to look;)

They are chewy and crisp, and a winner with gluten eaters as well.

You crack me up!

[Guhlia]

Here's the recipe I use for chocolate chip cookies.

Open Original Shared Link

It's the best recipe I've ever come across. I use a flour mix for the all purpose flour (3 parts white rice, 2 parts potato starch, 1 part tapioca starch) and I add 1 teaspoon xantham gum per cup of flour mix. Enjoy!

[Slackermommy]

I add flax meal to everything I bake. I think it's fabulous, and it does add to the nutritional value...so much of our "replacement" foods are nutrient-poor. Add least it adds something good!

[JNBunnie1]

I've added pudding mix to lots of things before, especially cake. Yellow and chocolate cake, and stuff like pumpkin or spice cake too. For the 'bread' cakes I'll usually add a chunk of sour cream too, it always comes out so incredibly yummy and dense and moist. I never thought of cookies though, I so have to try that.....