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Chocolate Chip Cookies with Nuts - Wheat and Gluten Free

Updated on May 30, 2013
Crunchy Chocolate Chip and Nut Cookies
Crunchy Chocolate Chip and Nut Cookies
Replace regular flour and oats with brown rice flour and tapioca starch (usually found in the Asian food isle) to create delicious wheat and gluten free baking
Replace regular flour and oats with brown rice flour and tapioca starch (usually found in the Asian food isle) to create delicious wheat and gluten free baking
Measure 1 1/2 cups of mixed chocolate, seeds and nuts or add dry fruit such as cranberries
Measure 1 1/2 cups of mixed chocolate, seeds and nuts or add dry fruit such as cranberries
Cream together butter, egg and vanilla until light and fluffy
Cream together butter, egg and vanilla until light and fluffy
Add in rice flour and tapioca starch (or regular flour and oats)
Add in rice flour and tapioca starch (or regular flour and oats)
...and baking soda and mix until blended
...and baking soda and mix until blended
Add chocolate and nuts and fold or mix (use pulsing action) until blended
Add chocolate and nuts and fold or mix (use pulsing action) until blended
Line cookie sheets with parchment or lightly grease with butter
Line cookie sheets with parchment or lightly grease with butter
Drop from spon onto cookie sheet
Drop from spon onto cookie sheet
Ready to bake
Ready to bake
Baked cookies will be brown and  after cooling will become crispy.
Baked cookies will be brown and after cooling will become crispy.

Delicious and easy to make

On my way home - first day of Spring, the wind was howling and the rain was pouring a perfect cookie baking day thought I.

I wanted to experiment with a cookie recipe and turn it into a wheat and gluten free option. It worked! Here is the recipe and the method. I have also included the wheat option for folks who want to try the traditional method.

Tip for a gift. If you layer the dry ingredients in a pretty jar it is an ideal gift for any wgf friends you have - or use regular flour and oats.

Ingredients

1/2 cup tapioca starch

3/4 cup brown rice flour

(For regular version use 3/4 cup all purpose flour and 1/2 cup quick cooking rolled oats - not instant)

1/2tsp baking soda

1/2tsp salt

1/3cup brown sugar

1/3cup granulated sugar

1 egg

3/4cup butter

1tsp vanilla

1 1/2 cups of mixed chocolate chips - nuts and seeds - whatever you have in the cupboard. I used white chocolate wafers, dark and milk chocolate chips and some almond and pumpkin seed nut clusters which we smashed to crumble texture. You could also include cranberries or raisins or m & m's in this mix.

Method

Pre-heat oven to 350F

In an electric mixer cream butter, egg and vanilla and beat until fluffy.

Add dry ingredients (not chocolate and nuts) and mix until mixture is bound together.

Fold in chocolate and nuts until combined.

Drop onto prepared (either greased or lined with parchment) baking sheets.

Bake for 12-15mins until cookies start to brown.

Cool on trays for 5 mins and turn onto wire rack to finish cooling. Makes between 24-30 cookies depending on size.

Enjoy!











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    • roxanne459 profile image

      Roxanne Lewis 5 years ago from Washington

      These look amazing! I'm definitely giving these a try tomorrow. Thanks ;)

    • Lizam1 profile image
      Author

      Lizam1 5 years ago from Victoria BC

      They are simple - hope you enjoy.

    • tirelesstraveler profile image

      Judy Specht 5 years ago from California

      Showing how simple gluten free cookies can be to make encouraged me. Doing gluten free cookies for Easter seems doable now.

    • Lizam1 profile image
      Author

      Lizam1 5 years ago from Victoria BC

      They are wonderfully simple. Enjoy! I will be posting some wheat and gluten free Easter suggestions soon too.

    • tirelesstraveler profile image

      Judy Specht 5 years ago from California

      Oh, that would be lovely

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