I found a great recipe on Genius Kitchen for gluten-free cookies that I wanted to share. This recipe is called Gluten-Free Awesome Chocolate Chip Cookies. I used my own white rice flour blend instead of the flours listed and used real butter instead of margarine. They came out very good! I would describe them as crispy, yet chewy.
Both brown sugar and granulated sugar are allowed on the elimination diet, according to Patsy Catsos’ “IBS-Free at Last.” She recommends eating no more than 40 grams of sugar in one serving (which seems like a lot to me – most of the time I don’t eat that much sugar in one day!). Personally, I don’t seem to have issues with either brown or white sugar, as long as I don’t eat too much of them. The sweeteners I have trouble with are ones that have an excess of fructose, such as honey and agave nectar. It’s also those whole grains that seem to get me, which is why I used my own flour blend. All in all, these cookies sat well with my belly and were delicious to boot!
Gluten-Free Chocolate Chip Cookies
Ingredients
- 1/4 cup unsalted butter softened
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups White Rice Flour Blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Enjoy Life Dairy-Free Dark Chocolate Chips
Instructions
- Preheat oven to 375 degrees F.
- Cream together the butter and sugars in a large mixing bowl. Add the egg and vanilla and mix until creamy.
- In a medium bowl, stir together the flour, baking soda and salt. Add to the butter mixture and blend well. Stir in the chocolate chips.
- Roll the dough into balls and place on a parchment-lined or lightly greased cookie sheet. Chill the cookie sheet and dough balls in the refrigerator for about 20 minutes.
- Bake 10 to 12 minutes, or until cookies start to brown lightly around edges.
- To make your cookies pretty like mine, set aside some of the chocolate chips and press them onto the top of each cookie right after coming out of the oven!
Adapted from Genius Kitchen
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