After trial and error, a lot of experimentation, and trying over 10 recipes for gluten free flour and cookies, I successfully baked my first batch of gluten free cookies! I’m so proud of myself! You can’t even tell that these cookies are gluten free. They are slightly crisp on the edges and soft in the middle. My past attempts resulted in cookie blobs (seen in the previous post), too crumbly/moist cookies, and really flat cookies. Next time I’ll cut them out into shapes for the holiday season!
My experience with a gluten free diet has been hard because there are so many processed foods that contain gluten. Since I’m not much of a cook, I’ve tried to find gluten free alternatives such as bread, potato chips and etc. I’ve been researching a lot of gluten free cookie, cake, brownie and even pie recipes! However, in order to completely avoid gluten, I’m eating more fruits, vegetables, and avoiding any type of frozen dinners and such. It’s definitely a work in progress for me!
The gluten free flour recipe I modified from was Land O’Lakes star cut-out cookies which I cut the recipe in half, added few more dry ingredients, 1 whole egg, and chocolate chips/M&Ms. Here is how I made my gluten free flour blend which is 70% protein flour and 30% starch flour.
- 1/4 cup sorghum flour
- 1/4 cup tapioca flour
- 1/4 cup brown rice flour
- 1/2 cup potato starch
- 3/4 cup sweet white rice flour aka glutinous rice flour
- 1 tsp xanthum gum
- 1 tsp baking soda
- 1 tsp baking powder
Then, whisk these ingredients together in a small mixing bowl and store in airtight container.
Here are some gluten free flour resources I used which helped me get started: All purpose flour infographic and Guide to working with Gluten Free flour
Yields 15-16 cookies
Ingredients:
1 stick of unsalted butter, room temperature
1/2 cup of light brown sugar or white sugar
1 egg
1/4 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
1 cup of gluten free flour (see above for gluten free ingredients)
dash of cinnamon
Optional: 1/4 cup of chocolate chips and M&Ms
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a mixing bowl, mix stick of butter and sugar, for 3-5 minutes until it is smooth and creamy.
3. Add egg and vanilla extract into mixture. Blend well on medium speed.
4. Add gluten free flour blend, salt, baking soda, cinnamon until smooth and cookie dough forms. If mixture looks crumbly, add 1-2 tablespoons of water. Mix well on medium speed.
5. Stir in chocolate chips and M&Ms.
6. On baking sheet sprayed with oil, scoop 1 inch cookie dough balls and flatten slightly with palms. Bake for 10-11 minutes.
7. Once the cookies are golden brown, let the cookies cool on a wire rack or plate. EAT, INDULGE, and ENJOY!
Bakers Block 
I love your gluten free chocolate chip cookies … yum!!!