Comments on: Gluten-free Chocolate Chip Cookies

By: Susan

Susan — Sun, 20 Jan 2019 00:38:08 +0000

I follow an AIP diet- which is strict! These cookies were the best I’ve tried to make myself! I eliminated nuts and used flax seed as egg, cake out great!!

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 22 Dec 2017 17:27:54 +0000

In reply to Ali. I totally hear you, I'm not gluten free so I enjoy all the flours :). But I understand that people have food sensitivities so I try to offer options here on the blog when I can. I don't think the starches are particularly harmful and without them GF baked goods don't rise as well (especially muffins, cakes, etc). I'm working on a cookie recipe that uses almond flour that's pretty delicious.

By: Ali

Ali — Thu, 21 Dec 2017 23:46:32 +0000

In reply to Jeanine Donofrio. Oh my god, really? How embarrassing is that! I guess i need to read up on my flour alternatives. Thank you for letting me know. In the meantime, I did buy some Pamela's gluten free flour, though I'm not so sure about all those starches (potato, arrowroot, tapioca). Having lived through the fat free craze, and Atkins, this feels very much like another diet fad, though I understand some people do have serious gluten allergies and I'm glad I will not be feeding them spelt!

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 21 Dec 2017 20:41:35 +0000

In reply to Ali. Hi Ali, I'm so glad you and your 2-year old enjoyed these! I also love spelt flour, but while it's wheat free it's not gluten free. Just fyi, in case you're baking for someone with allergies!

By: Ali

Ali — Thu, 21 Dec 2017 19:49:49 +0000

These cookies hit the spot on a dreary winter day when i was stuck home with my sick 2-year-old. I used Arrowhead Mills Organic Spelt flour, which has been my go-to for gluten free cooking. I’m also trying to avoid processed sugar, so i used coconut sugar instead of cane sugar and 1/4 cup maple syrup instead of brown sugar and they came out AMAZING. I am a horrible baker because i have such a hard time following recipes to the letter, but this time it worked. I want to eat them all and my 2-year-old loved them too!

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 07 Apr 2016 17:11:28 +0000

In reply to Sarah. Hi Sarah, I'm glad you liked them!

By: Sarah

Sarah — Wed, 06 Apr 2016 01:24:00 +0000

These are so delicious, thank you! I subbed the coconut oil for butter and had to cook quite a bit longer than 8-10 minutes (maybe twice that), but other than that, followed the recipe exactly, and they came out so perfectly! Your description of how to tell when they were ready was spot on, and I was glad to know beforehand that the dough would be gross. I’d have been pretty disappointed (and worried) about my first taste if I’d not been warned, hehe. Thanks!

By: Christine

Christine — Thu, 26 Nov 2015 10:56:34 +0000

Delicious. Made these this morning en route from the west of Ireland to Dublin for a family Thanksgiving. As the gluten/dairy free guest I was asked to bring cookies. (Confess I used a pinch of xanthum.) They came out fantastic! Thanks…. Happy thanksgiving …

By: jeanine

jeanine — Wed, 15 May 2013 23:43:42 +0000

In reply to Sue.

Hi Sue,

I’ve never used it… these are a little bit on the crumbly side (xanthan gum is supposed to help with cohesion). It honestly scares me a little, no one really knows it’s long term effects because it’s so new. So I’m alright if a cookie is a tiny bit crumbly as long as it still tastes good.

I also try to keep the strange ingredients to a minimum so that my recipes are approchable to everyone, gluten free or not.
(but I’m by no means a professional gluten free baker, so others may have different knowledge and/or opinions).

By: Sue

Sue — Wed, 15 May 2013 23:08:49 +0000

I noticed that you didn’t use xanthan gum, which I’ve read is always required when baking gluten-free. When is it really needed?