*Edit* I wrote this prior to today, before he got the official Celiac’s diagnosis. We’re definitely gluten-free all the way now! At least I’ve got the cookie figured out. =)

Since Andrew has been trying this gluten-free eating, he has been craving a good ol’ chocolate chip cookie. A nice, soft, gooey one. Since I’m still learning the ropes about this GF eating and baking, I was baffled where to start. I love my chocolate chip cookies, with gluten. Argh! I heard that the Namaste Perfect Flour Blend was pretty good. It’s a cup 4 cup flour, so I figured I’d give it a whirl with my normal recipe just switching out the flours. I made a very small amount of dough compared to normal, since the flour is pricey I didn’t want to waste if it was a complete flop. I baked only one, because I wanted to make sure it worked.

Here’s how it came out 🙂

I was super happy about how it came out. Unlike the pizza dough I made in the evening, this seemed to bake wonderfully! The taste and texture was almost the same, with just a slight, I guess sandier? texture. Definitely do-able though. Hubs was happy. I froze the dough in balls so I can just bake them as he craves them. Here’s the recipe, pretty standard, just switching out the flours.

Gluten-Free Chocolate Chip Cookie

Ingredients:

1 cup brown sugar

1 cup white sugar

1 cup butter, room temperature

2 eggs

1.5 tsp vanilla extract/paste

1 tsp salt

1 tsp baking soda

3 cups of Namaste Perfect Flour Blend

12 oz. Ghiradelli 60% Cocoa Bittersweet Chocolate Chips (GF!)

Directions:

Preheat oven to 375 degrees.

1. Let butter sit out at room temp or microwave about 15 seconds to soften.
2. Place sugars, butter in a mixing bowl. Beat until soft and fluffy, scraping occasionally.
3. Add eggs and vanilla to the bowl. Beat until uniform.
4. Scrape the bowl and mix for another 30 seconds.
5. Sift together baking soda, salt, and flour. (With a GF sifter if necessary!)
6. Slowly add in the flour, one cup at a time. Mix at a slow speed until incorporated.
7. Add chocolate chips, mixing slowly for 15 seconds.
8. Using a small scoop or hands drop rounded tablespoons onto parchment lined baking sheets about 2 inches apart.
9. Bake for 8-10 minutes for soft cookies.
10. Let them rest after removing before moving to cooling racks.
11. Eat up!

There you have it! Simple recipe from Kitchenaid doctored up to be gluten-free. Thanks to Namaste for the good blend. Now, if only I can figure out a good simple GF pizza crust. Anyone know of a good one?

Find it,

Rachel