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Chocolate Chip Cookies

JeniferCA

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JeniferCA Newbie
JeniferCA
Posted

Hello there!

This is my very first post on this forum. My boyfriend has a gluten allergy and I would like to make him some amazing chocolate chip cookies. I have a GREAT recipe, but of course, it calls for regular white flour.

They are the type that spread out quite a bit and come out thin and crispy (probably due to all the butter!). :)

Is there a certain kind of gluten free flour sub that I can use? My first thought was almond or coconut flour, but then again ... what do I know? :)

My biggest concern is consistency because the best part about these cookies (besides the taste) is how thin and crispy they are.

Would love your thoughts and suggestions.

Thank you!

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GFreeMO Proficient
GFreeMO
Posted

You could buy a box of the King Arthur gluten free flour and use that. Betty Crocker has a gluten free chocolate chip cookie mix that is really good as well. :)

coffeetime Explorer
coffeetime
Posted

I use my old pre-gluten-free recipe and it spreads out for a crispy cookie with Namasta all purpose flour blend and it works fine, actually my kids didn't realize they were gluten-free at first and I've taken them to parties and no one notices :rolleyes:

Mizzo Enthusiast
Mizzo
Posted

I have made both the King Arthur and Betty crocker cookies mixes. They are good but definitely not thin and crispy. I know what you what and those are not it.

I have made CC Tollhouse recipe with King Arthur gluten-free flour(not cookie mix ) and it absolutely spreads and gets crispy. My hubby loves it that way so he really enjoyed. I prefer the soft cookie so I make the mix for me.

I have not used Namaste , yet.

JeniferCA Newbie
JeniferCA
Posted
  • Author

Thank you so much for the ultra quick responses!

I went with the Namaste Flour Blend ... (I'm in a time crunch and the other online reviews are great!).

I will post an update after I bake the cookies! :)

Thanks again!

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