Recipe: Mamma’s Gluten-Free Chocolate Chip Cookies

by Cindy gordon on March 8th, 2016 | No Comments »

The "Gluten-Free" food trend is picking up speed in the United states. Many people make a choice to eat foods free of gluten to help relieve symptoms such as recurring bloating, gas or abdominal pain, bone or joint pain, infertility, fatigue, and lack of energy. Others have to be "Gluten-Free" because they have Celiac Disease, Gluten Intolerance or a Gluten Allergy. When a person has Celiac Disease, the body attacks ingested gluten and can lead to life long health problems if not treated. Click the link to learn more about Celiac Disease and the symptoms of this disease.

In my family's case, my youngest has multiple food allergies, including a Gluten Intolerance. I am always looking for recipes I can adapt or recreate so he can eat the foods that his peers eat! I don't want him to have to go to school and not be able to eat the "treat" from the class party. I recently created a yummy and easy chocolate chip cookie recipe. This recipe produced about 30 cookies and the cookies froze great. (If they last long enough to make it to the freezer!)

Mamma's Chocolate Chip Cookies

Ingredients:

3 cups gluten free flour (I use Better Batter)
1 teaspoon baking soda (make sure its Gluten Free)
3/4 cup white sugar
3/4 cup packed brown sugar
1/2 cup applesauce (store bought or homemade)
2 teaspoons vanilla extract
2 eggs
1/2 teaspoon salt
1/2 cinnamon
1/4 teaspoon nutmeg
2 cups chocolate chips (I use Enjoy Life)

Directions:

Before you start, preheat your oven to 350 degrees. Add all ingredients (except chocolate chips) into the mixing bowl and mix until well blended. Once blended, gently add in the chocolate chips.

If you haven't baked with Gluten-Free flour before, the batter will behave differently than batter with wheat flour; the batter is stickier and doesn't form round balls as well. If you like perfect looking cookies, you can wet your fingers with water to gently smooth the tops of the batter balls into a more round shape.

You can see above that the batter looks a bit sticky and not the typical consistency of a wheat flour batter.

Dollop cookie batter onto a non-stick cooking sheet or a Silpat mat by the heaping teaspoon. Bake for approximately 9 minutes. This will leave the tops of the cookies golden brown with a slight crust, but soft and chewy on the inside!

Be sure to have your favorite "milk" beverage ready to enjoy your cookies! These cookies pair well with cow's milk, soy milk, oat milk or hemp milk!

By using the ingredients above and the brands listed, this recipe is free from the following allergens: Gluten, Soy, Casein, Peanut, Tree Nut

**I am not a doctor or nutritionist; I am a mamma who creates recipes for her family. If you have concerns regarding your health please seek advice from your medical doctor.

Do you or your children have food allergies? What are you doing to help them manage their allergies?

Cindy Gordon, founder of the blog, Vegetarian Mamma, is a wife and mamma of two energetic boys! Cindy loves to dish about recipes, vegetarianism, saving money, home schooling and her new life as a mamma to a child with life threatening allergies. Be sure to follow “Vegetarian Mamma” on Facebook and Twitter @Vegetarianmamma.