Re-engineering the Chocolate Chip Cookie Gluten Free

Well, it is the start of another busy day. Yesterday, I had to unexpectedly drive out to the kids’ school (60 miles round trip from home) to pick up Farmer Boy Charles, who wasn’t feeling well and who’s eye was all red and weepy. That brought me to an unexpected stop at the eye doctor, my boy has viral pinkeye (nothing doctor could do except ell him to wash hands frequently, not to rub it and keep hands to himself.) So, he’s at home until the problem passes.  Hope it doesn’t take as long as it did with my goats back in the fall of 2006, when they got exposed at State Fair to it (exhibitor in the neighboring stall had a doe down with it really bad and tried passing it off as allergies!  I was very upset, one of my favorite does, Vienna, went blind after rubbing up against that next-door stallmate.)

In the interest of a busy day and recipe days being our most popular days… we will literally keep this short and sweet.

Over the Christmas holidays, Charles requested Nestle’s Toll House Cookies after seeing frequent commercials on television for them.  Part of autism is a symptom called echolalia (affected people frequently parrot/repeat information they see or hear over and over ad nauseum to the point of driving everyone else completely batty.) When he was little he constantly repeated entire scripts of kiddie programs like Thomas the Tank Engine and Bob the Builder. Now that he’s getting older, Charles echolalia is evolving… he’s becoming very susceptible to advertising, particularly food advertising… which seems to peak during the winter holidays.

The constant bombardment by Nestle’s products resulted in this request for Toll House cookies. Not that I don’t frequently bake chocolate chip cookies anyway, but we had to go through this excercise to understand WHY these particular cookies were different or special by duplicating it Gluten Free

. (*Please note that  Nestle’s Toll House morsels are NOT dairy free, they contain milk fat and as a result a nominal amount of casein… I usually use Ghiradelli semi-swee choc. chips in baking or another dairy free brand … but in this instance I had some of the Nestle’s brand that I had bought to make fudge for hubby’s office and decided to administer enzymes to my son for casein digestion. )

I stuck very close to the original recipe with these cookies.

          Gluten Free Nestle’s Toll House Cookies

(An adaptation of a Famous Recipe for Gluten Intolerance)

Equipment:  large mixing bowl and electric mixer (or a heavy duty stand mixer like KitchenAid which is what I use and I usually double the batch size), wooden spoon, parchment paper, cookie sheets, cooling rack, a metal pancake flipper and a cookie scoop.

Ingredients:

1 cup butter or margarine (I use BestLife or Earth Balance)

3/4 cup sugar

3/4 cup brown sugar

2 eggs

2 tsp. vanilla extract

3 cups of Gluten-Free All-purpose Flour (if using a blend with xanthan gum already added, omit xanthan gum later in recipe.  I like Jules’ Gluten-Free All Purpose Flour  www.julesglutenfree.com , but  also have used Namaste GF All Purpose flour to good result in this recipe too, if you are new to GF and not sure what brands to choose.  I do not recommend a garbanzo/fava bean based AP flour in this recipe as it will result in “beany flavored cookies”)

1 1/2 tsp. Xanthan Gum

2 tsp. baking soda

1 tsp salt

1 pkg. Nestle’s Toll House Semi-Sweet Morsels (other one of the dairy-free brands)

1/2 cup chopped nuts (optional, if you have nut allergies either leave them out or use sunflower seeds or shredded coconut instead.)

Instructions:

Cream ” butter” and sugar until light and fluffy with an electric mixer.  Add eggs one at a time and mix well between additions.  Add vanilla extract and mix again.  Sift together dry ingredients, add slowly to butter mix mixing well between additions.   Add in chocolate chips and mix again and then add nuts and mix those in too if you are using them.

Preheat oven to 350 F.  Place cookie dough on cookie sheets lined with parchment using cookie scoop or by heaping spoonfulls. Bake 8-12 minutes depending on your preferred doneness and your oven until lightly golden (we like them soft and chewy here).  Allow to cool slightly (5 min or so) on sheets before removing to a cooling rack or platter.

Great warm or cold and served with a glass of milk substitute (almond, rice, soy etc.)

You can also make this dough in advance, form into logs and wrap in parchment or wax paper, place in a zip-top freezer bag for later use. just partially thaw a log of dough as needed  and slice off cookies and bake them as usual.  Great idea to have on hand for when the youngster forget to tell you it’s their turn for snack day at school or Sunday School until the last minute or for busy days when a sweet snack or dessert is wanted in a hurry.

Makes 2 to 3 dozen depending on size of cookies

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5 responses to this post.

  1. Thanks for sharing this. We’ll be putting it to use shortly! I’m pinning it for safe-keeping. 🙂

    Reply

    • That’s awesome Karen! That was exactly what I was hoping would happen in asking my friend to write this post… that some readers would be able to put the information she gave us to practical use.

      Reply

      • Oops, I thought you were commenting on the homeschooling post. Still… thanks! This recipe is a great go-to one for an everyday type of cookie, nice one to keep in the cookie jar on a regular basis and most everyone loves chocolate chip cookies, adults and kids alike. This is one of those frequently made ones that i ended up memorizing (right up there with gluten free sandwich bread and gluten free flour tortillas.)

        You can adjust the amount of baking soda in the recipe if you like so they rise less and spread more if you like crunchier cookies. I just like them to rise up and then take them out when they only just set up so they deflate and are super chewy, so I use slightly more baking soda than I think the original recipe on the chocolate chips called for.

  2. When I originally commented I clicked the “Notify me when new comments are added” checkbox
    and now each time a comment is added I get several e-mails with the same comment.
    Is there any way you can remove people from that service?
    Thanks!

    Reply

    • Thanks for letting us know. I am looking into the issue to see if there is anything I can do on my end to unsubscribe you from my end, but so far I’m not seeing the answer on my end. I will let you know that I had a similar problem with a blog I followed ( I think it was the one that belonged to wordpress’ founder actually and I happened to click the comment-follow box on an extremely popular blog topic about self-publishing… there were about 1000+ comments on that one and it completely filled my inbox to the point that important emails were not getting through. What I did was: went back into the post I’d commented on and just unclicked that little comment following box. Have you tried that? If not, please give that a go to see if it will work. Let me know if it doesn’t work though.

      Reply

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