Gluten-Free Chunk Cookies
Posted June 2015
These cookies are soft and a little chewy. The chunks in the version below are raisins, chocolate chips, and chopped nuts. I think you could substitute many other things for the chunks, but I haven't tried it yet. Ideas that come to mind include dried cranberries, white chocolate chunks, butterscotch chips, coconut, and various types of chopped nuts. I’d recommend you keep the oats in the mix regardless of which chunks you choose. The oats seem to give the cookies some structure and better chewiness.
Note from April 2018: I accidentally made these with quick-cooking oats rather than old-fashioned rolled oats. The cookies are softer and puffier. Both kinds are good. If you can eat the quick-cooking oats, you might want to try this variation to see which kind you like best.
Blend the dry ingredients:
½ cup whole grain sorghum flour
¾ cup potato starch
1 cup teff flour
¾ cup quinoa flour
1 ½ tsp baking soda
1 tsp salt
In a separate bowl, cream together:
1 cup (2 sticks) unsalted butter
½ cup granulated sugar
1 cup brown sugar
Then mix in:
4 tsp vanilla extract
3 tsp apple cider vinegar
3 eggs
Stir in the dry ingredients and then stir in
1 ½ cups gluten-free old-fashioned rolled oats
Let sit for 10 to 15 minutes and then stir in the chunks:
1 cup chopped nuts (I like pecans or almonds)
½ cup raisins
1 cup chocolate chips
Drop cookie dough onto ungreased cookie sheet in “glops” about 1¼ - 1½ inches in diameter and bake at 350 ˚F for 12 - 14 minutes. Remove from oven a minute before the cookies are completely baked and let them finish baking for a minute or two on the pan; then remove the cookies from the pan and let them cool.
The first time I made them, I used a regular ungreased aluminum pan and the cookies stuck to the pan slightly. I used a slim spatula to cut them off the pan. The next time I made them I used one aluminum air pan and one dark nonstick pan. The cookies made on the dark nonstick pan were thicker, while the cookies on the air pan spread out more. Both stuck to the pan slightly. In all cases, they tasted good, but we like the ones baked on the dark nonstick pan best.
Posted June 2015
These cookies are soft and a little chewy. The chunks in the version below are raisins, chocolate chips, and chopped nuts. I think you could substitute many other things for the chunks, but I haven't tried it yet. Ideas that come to mind include dried cranberries, white chocolate chunks, butterscotch chips, coconut, and various types of chopped nuts. I’d recommend you keep the oats in the mix regardless of which chunks you choose. The oats seem to give the cookies some structure and better chewiness.
Note from April 2018: I accidentally made these with quick-cooking oats rather than old-fashioned rolled oats. The cookies are softer and puffier. Both kinds are good. If you can eat the quick-cooking oats, you might want to try this variation to see which kind you like best.
Blend the dry ingredients:
½ cup whole grain sorghum flour
¾ cup potato starch
1 cup teff flour
¾ cup quinoa flour
1 ½ tsp baking soda
1 tsp salt
In a separate bowl, cream together:
1 cup (2 sticks) unsalted butter
½ cup granulated sugar
1 cup brown sugar
Then mix in:
4 tsp vanilla extract
3 tsp apple cider vinegar
3 eggs
Stir in the dry ingredients and then stir in
1 ½ cups gluten-free old-fashioned rolled oats
Let sit for 10 to 15 minutes and then stir in the chunks:
1 cup chopped nuts (I like pecans or almonds)
½ cup raisins
1 cup chocolate chips
Drop cookie dough onto ungreased cookie sheet in “glops” about 1¼ - 1½ inches in diameter and bake at 350 ˚F for 12 - 14 minutes. Remove from oven a minute before the cookies are completely baked and let them finish baking for a minute or two on the pan; then remove the cookies from the pan and let them cool.
The first time I made them, I used a regular ungreased aluminum pan and the cookies stuck to the pan slightly. I used a slim spatula to cut them off the pan. The next time I made them I used one aluminum air pan and one dark nonstick pan. The cookies made on the dark nonstick pan were thicker, while the cookies on the air pan spread out more. Both stuck to the pan slightly. In all cases, they tasted good, but we like the ones baked on the dark nonstick pan best.