Jump to content

  • 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

Chewy Chocolate Oat Chip Cookies

purple

Recommended Posts

purple Community Regular
purple
Posted

gluten-free Chewy Chocolate Oat Chip Cookies

1 cup butter, softened

1 cup brown sugar

1/4 cup white sugar

2 eggs

1 tsp. vanilla

2 T. water

1/2 cup baking cocoa

1 1/4 cups gluten-free flour mix (I use Carol's sorghum blend)

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. xanthan gum

1/4 cup dry instant chocolate pudding

2 cups Bob's gluten-free oats, pulsed slightly

2 cups chocolate chips

1/2 cup chopped nuts or coconut, opt.

Beat together the butter and sugars until smooth. Beat in water, eggs and vanilla.

Slowly beat in cocoa and then all the dry ingredients.

Stir in oats.

Stir in chips and nuts if using.

Drop by large teaspoonfuls onto ungreased cookie sheet.

Bake in 350 degree preheated oven for about 12 minutes or until tops look dry.

Let cool then transfer to wire rack.

Use for a Smore sub:

Slightly melt a Jet Puff marshmallow on a plate in the microwave, just until it puffs up.

Sandwich together between 2 cookies.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


blueeyedmanda Community Regular
blueeyedmanda
Posted

This sounds very good! Thanks for posting!

glutenfreegirl Enthusiast
glutenfreegirl
Posted
gluten-free Chewy Chocolate Oat Chip Cookies

1 cup butter, softened

1 cup brown sugar

1/4 cup white sugar

2 eggs

1 tsp. vanilla

2 T. water

1/2 cup baking cocoa

1 1/4 cups gluten-free flour mix (I use Carol's sorghum blend)

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. xanthan gum

1/4 cup dry instant chocolate pudding

2 cups Bob's gluten-free oats, pulsed slightly

2 cups chocolate chips

1/2 cup chopped nuts or coconut, opt.

Beat together the butter and sugars until smooth. Beat in water, eggs and vanilla.

Slowly beat in cocoa and then all the dry ingredients.

Stir in oats.

Stir in chips and nuts if using.

Drop by large teaspoonfuls onto ungreased cookie sheet.

Bake in 350 degree preheated oven for about 12 minutes or until tops look dry.

Let cool then transfer to wire rack.

Use for a Smore sub:

Slightly melt a Jet Puff marshmallow on a plate in the microwave, just until it puffs up.

Sandwich together between 2 cookies.

This sounds deli!! thank you where do you purchase the gluten-free oats? and what is carols mix??

thank you I am soooo looking forward to making these YUMMY!!!

purple Community Regular
purple
Posted
  • Author
This sounds deli!! thank you where do you purchase the gluten-free oats? and what is carols mix??

thank you I am soooo looking forward to making these YUMMY!!!

Carol's Flour Blend

1 1/2 cups sorghum flour

1 1/2 cups potato starch or cornstarch

1 cup tapioca flour

I have used Bette Hagmans' Featherlite mix before with this recipe but I can't remember how they turned out. I am sure most any gluten-free flour mix would work.

Open Original Shared Link has all the gluten-free flours and the oats. I buy mine at the nearest co-op (its about an hour and 15 minutes away :( )

glutenfreegirl Enthusiast
glutenfreegirl
Posted
Carol's Flour Blend

1 1/2 cups sorghum flour

1 1/2 cups potato starch or cornstarch

1 cup tapioca flour

I have used Bette Hagmans' Featherlite mix before with this recipe but I can't remember how they turned out. I am sure most any gluten-free flour mix would work.

Open Original Shared Link has all the gluten-free flours and the oats. I buy mine at the nearest co-op (its about an hour and 15 minutes away :( )

Yummy happy family I will have thanks soooo very much...ENJOY

Chrissyb Enthusiast
Chrissyb
Posted

That sounds yummy I just have one question. I have Pamela's mix on hand and it already has baking soda and xantham gum in the mix, does that mean I leave it them out?

purple Community Regular
purple
Posted
  • Author
That sounds yummy I just have one question. I have Pamela's mix on hand and it already has baking soda and xantham gum in the mix, does that mean I leave it them out?

I have never used Pamela's mix before. Rachelle could give you expert advice. From what she has posted before, I would say yes. But...she also uses less fat(butter) when she uses Pamela's as a replacement for regular gluten-free flour mix, I think b/c of the almond flour in the mix. I suggest that you cut the recipe in 1/2 and try it with using less butter. Or try it first with a gluten-free flour mix rather than the baking mix. You could turn them into cookie crumbs to sprinkle on ice cream or for pie crust if it doesn't turn out.

They are so good with a melted marshmallow in the middle and I don't even like marshmallows...figure that :rolleyes::lol: Read the thread on Pamela's mix posted on August 11th for more info.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


celiac-mommy Collaborator
celiac-mommy
Posted
I have never used Pamela's mix before. Rachelle could give you expert advice. From what she has posted before, I would say yes. But...she also uses less fat(butter) when she uses Pamela's as a replacement for regular gluten-free flour mix, I think b/c of the almond flour in the mix. I suggest that you cut the recipe in 1/2 and try it with using less butter. Or try it first with a gluten-free flour mix rather than the baking mix. You could turn them into cookie crumbs to sprinkle on ice cream or for pie crust if it doesn't turn out.

They are so good with a melted marshmallow in the middle and I don't even like marshmallows...figure that :rolleyes::lol: Read the thread on Pamela's mix posted on August 11th for more info.

Yeah, I would omit the baking soda, salt and xanthan gum completely. Use the Pamela's straight across for the flour and decrease the butter to 1/3c. You'll want to make sure that it's VERY soft, even melted (that's what I usually do) and it will NOT cream with the sugar completely until you add the eggs and vanilla, THEN it will look like normal cookie batter. I was going to make these tomorrow. I'm really excited to try them, I've totally been craving a good oatmeal cookie and I don't bake with gluten anymore in my house.

wolfie Enthusiast
wolfie
Posted
Yeah, I would omit the baking soda, salt and xanthan gum completely. Use the Pamela's straight across for the flour and decrease the butter to 1/3c. You'll want to make sure that it's VERY soft, even melted (that's what I usually do) and it will NOT cream with the sugar completely until you add the eggs and vanilla, THEN it will look like normal cookie batter. I was going to make these tomorrow. I'm really excited to try them, I've totally been craving a good oatmeal cookie and I don't bake with gluten anymore in my house.

I have a question about baking with Pamela's mix. When I went to their website, they have a statement there about leavening agents and give you the amounts so that you can adjust in your recipes, though they won't comment on salt in the mix or how much it equals. I have never tried to omit the leavening completely and only use Pamela's. I am scared! LOL! Does this work with cookies, quick breads, cakes, etc? I hate to screw up something b/c this stuff is expensive, though I have found it is cheaper on amazon . com when I subscribed to their service.

Thanks for your help, it is much appreciated!

celiac-mommy Collaborator
celiac-mommy
Posted
I have a question about baking with Pamela's mix. When I went to their website, they have a statement there about leavening agents and give you the amounts so that you can adjust in your recipes, though they won't comment on salt in the mix or how much it equals. I have never tried to omit the leavening completely and only use Pamela's. I am scared! LOL! Does this work with cookies, quick breads, cakes, etc? I hate to screw up something b/c this stuff is expensive, though I have found it is cheaper on amazon . com when I subscribed to their service.

Thanks for your help, it is much appreciated!

Every recipe I make (that is not a yeast bread), I completely omit the salt, baking soda, baking powder and xanthan gum that a recipe calls for. Then I decrease the fat BY 2/3. I've never had a problem. It actually makes the recipe much faster because there's less stuff to measure out!

wolfie Enthusiast
wolfie
Posted
Every recipe I make (that is not a yeast bread), I completely omit the salt, baking soda, baking powder and xanthan gum that a recipe calls for. Then I decrease the fat BY 2/3. I've never had a problem. It actually makes the recipe much faster because there's less stuff to measure out!

Thanks for your help! What is the reason for decreasing the fat, other than it being healthier? Just curious. :) I can't wait to try some more recipes like this now!

celiac-mommy Collaborator
celiac-mommy
Posted

I think the almond flour in the mix also acts as a fat, if the recipe contains too much fat (as an ingredient, not referring to being healthier) the recipe doesn't set up right. Cookies will be totally flat and run all over the place, muffins and cakes will take forever to cook and still not seem totally set up, although super moist-but too moist, trust me, there is such a thing ;)

celiac-mommy Collaborator
celiac-mommy
Posted

I just pulled these out of the oven and they are OUTSTANDING! Thank you soooo much for the recipe. I did use the Pamela's and 1/3 cup melted butter.

-DANGEROUS :P

purple Community Regular
purple
Posted
  • Author
I just pulled these out of the oven and they are OUTSTANDING! Thank you soooo much for the recipe. I did use the Pamela's and 1/3 cup melted butter.

-DANGEROUS :P

You are welcome and thanks for the Pamela's tips...I'm gonna get me somma dat :P

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,048
    • Most Online (within 30 mins)
      7,748
    Delpickle1
    Newest Member
    Delpickle1
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • tiffanygosci
      Celiac support is hard to find

      By tiffanygosci · Posted

      Hi Cristiana! It's so nice to meet you! Thank you for the kind reply I am glad I live in a time where you can connect with others through the Internet. That is a mercy I am grateful for.
    • knitty kitty
      Positive biopsy

      By knitty kitty · Posted

      In the study linked above, the little girl switched to a gluten free diet and gained enough weight that that fat pad was replenished and surgery was not needed.   Here's the full article link... Superior Mesenteric Artery Syndrome in a 6-Year-Old Girl with Final Diagnosis of Celiac Disease https://pmc.ncbi.nlm.nih.gov/articles/PMC6476019/
    • knitty kitty
      Fruits & Veggies

      By knitty kitty · Posted

      Hello, @Jordan Carlson, So glad you're feeling better.   Tecta is a proton pump inhibitor.  PPI's also interfere with the production of the intrinsic factor needed to absorb Vitamin B12.  Increasing the amount of B12 you supplement has helped overcome the lack of intrinsic factor needed to absorb B12. Proton pump inhibitors also reduce the production of digestive juices (stomach acids).  This results in foods not being digested thoroughly.  If foods are not digested sufficiently, the vitamins and other nutrients aren't released from the food, and the body cannot absorb them.  This sets up a vicious cycle. Acid reflux and Gerd are actually symptoms of producing too little stomach acid.  Insufficient stomach acid production is seen with Thiamine and Niacin deficiencies.  PPI's like Tecta also block the transporters that pull Thiamine into cells, preventing absorption of thiamine.  Other symptoms of Thiamine deficiency are difficulty swallowing, gagging, problems with food texture, dysphagia. Other symptoms of Thiamine deficiency are symptoms of ADHD and anxiety.  Vyvanse also blocks thiamine transporters contributing further to Thiamine deficiency.  Pristiq has been shown to work better if thiamine is supplemented at the same time because thiamine is needed to make serotonin.  Doctors don't recognize anxiety and depression and adult onset ADHD as early symptoms of Thiamine deficiency. Stomach acid is needed to digest Vitamin C (ascorbic acid) in fruits and vegetables.  Ascorbic acid left undigested can cause intestinal upsets, anxiety, and heart palpitations.   Yes, a child can be born with nutritional deficiencies if the parents were deficient.  Parents who are thiamine deficient have offspring with fewer thiamine transporters on cell surfaces, making thiamine deficiency easier to develop in the children.  A person can struggle along for years with subclinical vitamin deficiencies.  Been here, done this.  Please consider supplementing with Thiamine in the form TTFD (tetrahydrofurfuryl disulfide) which helps immensely with dysphagia and neurological symptoms like anxiety, depression, and ADHD symptoms.  Benfotiamine helps with improving intestinal health.  A B Complex and NeuroMag (a magnesium supplement), and Vitamin D are needed also.
    • knitty kitty
      Positive biopsy

      By knitty kitty · Posted

      @pothosqueen, Welcome to the tribe! You'll want to get checked for nutritional deficiencies and start on supplementation of B vitamins, especially Thiamine Vitamin B 1.   There's some scientific evidence that the fat pad that buffers the aorta which disappears in SMA is caused by deficiency in Thiamine.   In Thiamine deficiency, the body burns its stored fat as a source of fuel.  That fat pad between the aorta and digestive system gets used as fuel, too. Ask for an Erythrocyte Transketolace Activity test to look for thiamine deficiency.  Correction of thiamine deficiency can help restore that fat pad.   Best wishes for your recovery!   Interesting Reading: Superior Mesenteric Artery Syndrome in a 6-Year-Old Girl with Final Diagnosis of Celiac Disease https://pubmed.ncbi.nlm.nih.gov/31089433/#:~:text=Affiliations,tissue and results in SMAS.  
    • trents
      Positive biopsy

      By trents · Posted

      Wow! You're pretty young to have a diagnosis of SMA syndrome. But youth also has its advantages when it comes to healing, without a doubt. You might be surprised to find out how your health improves and how much better you feel once you eliminate gluten from your diet. Celiac disease is an autoimmune disorder that, when gluten is consumed, triggers an attack on the villous lining of the small bowel. This is the section of the intestines where all our nutrition is absorbed. It is made up of billions of tiny finger-like projections that create a tremendous surface area for absorbing nutrients. For the person with celiac disease, unchecked gluten consumption generates inflammation that wears down these fingers and, over time, greatly reduces the nutrient absorbing efficiency of the small bowel lining. This can generate a whole host of other nutrient deficiency related medical problems. We also now know that the autoimmune reaction to gluten is not necessarily limited to the lining of the small bowel such that celiac disease can damage other body systems and organs such as the liver and the joints and cause neurological problems.  It can take around two years for the villous lining to completely heal but most people start feeling better well before then. It's also important to realize that celiac disease can cause intolerance to some other foods whose protein structures are similar to gluten. Chief among them are dairy and oats but also eggs, corn and soy. Just keep that in mind.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.