Best GF DF Chocolate Chip Cookies Yet!

Last night I wanted chocolate chip cookies.  So my daughter and I attacked the situation.  I had lots of Bob’s Redmill All Purpose GF flour so I went to their website and found this great recipe.  (Warning, it needs to chill for 2 hours so patience is needed.)  I found this out the hard way.  Mixed it all then moved on to the next step, chill for 2 hrs.  Shit!  But I found out, totally worth it!


1-2/3 cups of Bob’s All Purpose GF flour

1/2 tsp of Baking Soda

1 tsp Xanthan Gum

1/4 tsp of sea salt

1/4 cup of butter (we used vegan gf butter)

3/4 cup of packed brown sugar

1/3 cup of sugar

2 tsp of Vanilla

1 large egg

1 cup of Chocolate Chips (We used Ghirardelli Semi-Sweet)

Preheat oven to 350F. Grease a large cookie sheet or line with parchment paper; set aside. (We love using Pampered Chefs baking stones)

Stir together the GF baking flour, baking soda, xanthan gum and salt; set aside.

In a large mixer bowl, beat butter (room temperature, not melted) with granulated sugar, brown sugar, vanilla and egg; scrape sides of bowl frequently. Beat in flour mixture on low speed, mixing thoroughly. Stir in chocolate chips and nuts.

Shape dough into flat disk, wrap tightly with plastic wrap and chill for 2 hours. Drop by tablespoonfuls 2″ apart on baking sheet, or roll into balls if dough is hard to work with.  Bake 10-12 minutes (I had to do 15 min) on center rack of oven or until lightly browned. Cool 2-3 minutes before removing from cookie sheet.

These are seriously the best cookies I have made thus far.  Your gluten friends will not know they are gluten and dairy free!


Gluten Free Betty Crocker

Betty Crocker has decided to make a line of some GF products.  I decided to give her cookies a whirl.  They are ok if you are in a pinch and don’t want to take the time to make some truly delicious GF DF chocolate chip cookies.  They had that really gritty texture like sand.  They didn’t taste like sand just gritty like when you get sand in your bathing suit.  My kids liked them but I personally wouldn’t buy them again.

Jordyn wanted to add sprinkles, and yes there are GF sprinkles!

I love using the Pampered Chef baking stones.  They seem to bake the cookies nice and evenly.

Feel free to leave your comments below.

Gluten-free, Dairy Free Oatmeal Chocolate Chip Cookies

Earlier this week I was doing some of our weekly shopping at Trader Joe’s (Gluten-free savior).  I always like to swing by the end-cap that has new items.  It can be like grocery Christmas…without the fat dude in the red suit or Baby Jesus…so maybe it’s more like a Grocery Birthday… Ya, it’s like my Grocery Birthday.  This week I was blessed with two great presents on my Grocery Birthday.  TJ’s GF Rolled Oats!  The other was coconut milk, which I love.  So this morning for breakfast I had oatmeal, brown sugar, sunflower seeds and coconut milk.  It was so good!

Now for what you are really here for.  GF, DF, Peanut Free Oatmeal Chocolate Chip Cookies!  When I grabbed the bag of rolled oats at TJ’s I was parusing the back and noticed they had a cookie recipe.  I grabbed everything I needed at TJ’s and instead of the  peanut butter I replaced with their delicious Sun Butter.  (Made from sunflower seeds.)  One of my sons gets an upset stomach from pb so this is a great substitute.  Here is the recipe:

1/4 cup butter. (we used Earth Balance Natural Buttery Spread, which you can get at TJ’s)

1 1/4 tsp baking soda

3/4 cup sugar

3 cups of TJ’s rolled oats

3/4 cup brown sugar

6oz of chocolate chips (I used 8oz, never too much chocolate.  I also got the c.chips at TJ’s)

2 eggs

1/2 cup sunflower seeds or chopped walnuts (I used sunflower seeds)

1 tsp vanilla

1 cup of peanut butter (we used TJ’s Sun Butter)

Preheat oven to 350 degrees F.  In a large bowl, combine sugar, brown sugar and butter and beat until creamy.  Add eggs, vanilla and baking soda and mix well.  Add peanut butter and mix.  Stir in oats, chocolate chips and nuts.  Place teaspoon full of dough on lightly greased cookie sheet about 2 inches apart.  (If I would have done a tsp the cookies would have been the size of one of my knuckles so I just scooped with regular spoon and made a ball.  (The “dough” doesn’t stick together so well but don’t you worry.  When you bake them they fuse together quite nicely to create a party in your mouth.)  Bake 10-12 minutes (my oven was 12 min) until lightly brown around edges.

I use Pampered Chef baking stones with all my cookies.  Make sure you let the cookies cool on cookie sheet for a few minutes before transferring to cooling rack or they will start to come apart.  Enjoy!  They are delicious!

Would have taken a picture of more but we ate them too fast and I took some to work.  This was the last one.  Then I ate him.  He was a good cookie.