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Desserts

Recipe: Gluten-Free Chocolate Chip Cookies

Last Updated on by the Celiac-Disease.com Staff

I’ve you’ve been living on a gluten-free diet for a while, you probably either settled on buying the gluten-free cookies sold in stores or have your favorite gluten-free recipe for chocolate chip cookies already. With that said, I’m always on the lookout for a better recipe.

While researching and trying various recipes, I came across one in particular that has received great reviews from the Celiac community and was actually featured in the New York Times! Give it a try and let us know how they turn out in the comments!

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Chocolate Chip Cookies Recipe

Cookie Ingredients:

  • 3 1/4 c rice flour mix
  • 1/3 c teff (can be omitted, replace with rice flour mix)
  • 1 1/2 t xanthan gum
  • 1 1/4 t baking soda
  • 1 1/2 t baking powder
  • 1 1/2 t salt
  • 2 1/2 sticks of butter (room temperature)
  • 1 1/4 c brown sugar
  • 1 c plus 2 T granulated sugar
  • 2 eggs
  • 1 T vanilla
  • 1 lb chocolate chips or broken chocolate pieces

Cookie Directions:

  1. Preheat oven to 350 degrees.
  2. Mix together the flour, teff, xanthan gum, baking soda, baking powder, and salt. Set aside.
  3. Cream the butter with the sugars until light and fluffy.
  4. Beat in eggs, one at a time, then add vanilla.
  5. Stir in the flour mixture just until combined, then fold in the chocolate chips.
  6. Cover tightly and refrigerate for 24-36 hours.
  7. Line your baking sheet with parchment paper or a silicone baking mat, and scoop or roll balls of cookie dough about the size of golf balls.
  8. Sprinkle lightly with coarse-grained salt (be sure to wipe the pan between batches, or you will end up with extra salty cookies).
  9. Bake for 13-15 minutes, depending on your desired crispiness.
  10. Cool for a minute on the cookie sheets, then remove them to a cooling rack.

(Makes a ton of cookies. Like two or three dozen big cookies)

Recipe: Gluten-Free Coconut Cookies

Last Updated on by the Celiac-Disease.com Staff

Apparently we have coconut on the brain lately as we’ve featured several awesome gluten-free recipes which include coconut in the ingredients. Coconut isn’t for everyone, but if you like it, give these gluten-free cookies a try. You won’t regret it!

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Coconut Cookies Recipe

Cookies Ingredients:

  • 60g (2oz) butter, softened
  • 125g (4oz) caster sugar
  • 1 large egg, beaten
  • 75g (2½oz) desiccated coconut
  • 150g (5oz) gluten-free plain flour
  • 8 glacé cherries, halved
  • Baking sheet(s) lined with non-stick liner or baking parchment

Cookie Directions:

  1. Set the oven to gas mark 4 or 180°C.
  2. Tip the butter and sugar into a bowl and beat them together until smooth.
  3. Add the beaten egg.
  4. Reserve 2 rounded tablespoons of coconut and add the rest to the creamed mixture and then the flour.
  5. Mix all the ingredients together to give a smooth, firmish dough.
  6. Divide the dough into 16 pieces and roll each piece into a ball and then roll them in the reserved coconut.
  7. Flatten the balls to about 4-5cm (1½-2in) in diameter and place them on the lined baking sheet(s).
  8. Press half a glacé cherry on top of each biscuit.
  9. Bake the biscuits in the center of the oven for 15-18 minutes, or until they are a light-golden color.
  10. Remove the baking sheet(s) from the oven and leave the biscuits to cool for a few minutes, and then slide them on to a wire rack to cool completely.
  11. The biscuits may be stored in an airtight container for up to 2 days. They can also be packed in a freezer container and frozen for up to 1 month.
  12. Allow the biscuits to defrost, and then warm them through in a hot oven to refresh them before serving.

Recipe: Gluten-Free Chippers

Last Updated on by the Celiac-Disease.com Staff

There are tons of gluten-free recipes for chocolate chip cookies available around the internet, but this is the first recipe I’ve come across with this much positive feedback. In fact, it has been featured recently in several major online publications! Give this recipe a try and let us know how it turns out in the comments.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Chocolate Chip Cookies (Chippers) Recipe

Chipper Ingredients:

  • 1 1/4 cups white rice flour
  • 1/2 cup sweet rice flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, at room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 bag (12 ounces) gluten-free chocolate chips

Chipper Directions:

  1. Set the oven to 350 degrees.
  2. Line 2 baking sheets with parchment paper.
  3. In a bowl combine the white rice and sweet rice flour, cornstarch, baking soda, and salt.
  4. Use a whisk to stir them.
  5. In a mixer, cream together butter, granulated sugar, and brown sugar for 1 minute.
  6. Add the eggs, one at a time, mixing well after each addition, then the vanilla.
  7. Add the flour mixture and beat just until a dough forms.
  8. Remove the bowl from the mixer stand. With a wooden spoon, stir in the chips.
  9. Drop rounded tablespoonfuls of dough onto the baking sheets about 2 inches apart.
  10. Bake the sheets one at a time.
  11. Bake the cookies for 10 to 12 minutes or until they are golden.
  12. Set the baking sheet on a wire rack to cool for 3 to 5 minutes or until cookies are firm.
  13. Transfer to the rack to cool completely.
  14. Bake the second sheet in the same way.
  15. Store cookies in an airtight container.

Note: Makes about 3 dozen chocolate chip cookies.

Recipe: Gluten-Free Butterscotch Brownie Cake

Last Updated on by the Celiac-Disease.com Staff

Finding a tasty gluten-free dessert is never challenging for someone with celiac disease, but in my opinion, you can never have too many delicious gluten-free dessert recipes! Here is a tasty one that I think our readers will enjoy. Let us know how it turns out in the comments below.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Butterscotch Brownie Cake Recipe

Butterscotch Brownie Cake Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups packed light brown sugar
  • 1 tbsp. vanilla extract
  • 2 large eggs
  • 1 (11 oz.) package of butterscotch chips, divided

Butterscotch Ganache Ingredients:

  • 3/4 cup butterscotch chips
  • 6 tbsp. heavy whipping cream
  • 3 tbsp. unsalted butter

Chocolate Ganache Ingredients:

  • 4 oz. bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 tbsp. sugar
  • 2 tbsp. water

Cake Directions:

  1. Preheat the oven to 350 degrees F.  Butter and flour the sides of two 5-inch round cake pans, and line the bottoms with parchment paper.  In a medium mixing bowl, sift together the flour, baking powder, and salt.  In the bowl of a stand mixer, combine the butter, sugar, and vanilla.  Beat on medium speed until creamy.  Scrape down the bowl and mix in the eggs until well incorporated.  Gradually beat in the flour mixture on low speed just until combined.  Stir in 1 cup of butterscotch chips with a rubber spatula.
  2. Divide the batter evenly between the prepared pans.  Sprinkle with the remaining butterscotch chips.  Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.  Transfer the pans to a wire cooling rack and allow them to cool completely before carefully removing them from the pans.
  3. To make the butterscotch ganache, combine the cream and the butter in a small saucepan.  Warm over medium-high heat until the mixture is almost boiling.  Place the butterscotch chips in a small, heatproof bowl.  Pour the cream mixture over the butterscotch chips and allow to sit for 30 seconds.  Stir until smooth.
  4. To make the chocolate ganache, place the chopped chocolate in a small bowl.  Bring the cream, sugar, and water to a boil, then pour the liquid over the chocolate and let sit for 30 seconds.  Gently whisk the mixture together until smooth.  Leave the glaze to sit until it thickens a bit to your desired consistency.
  5. To assemble the cake, place one of the cake layers on a wire rack with a sheet of wax paper.  Drizzle butterscotch ganache over the top so that it drips over the edges of the cake.  Drizzle with a small amount of chocolate ganache as well.  Lay the remaining cake layer on top of the first and top with the remaining chocolate ganache so that it drips over the edges.  Decorate with extra butterscotch chips, if desired.  Transfer the cake to a serving platter.

Recipe: Gluten-Free Pineapple Upside Down Cake

Last Updated on by the Celiac-Disease.com Staff

Are you a fan of pineapple desserts? Last night I tried this gluten-free recipe for a pineapple upside down cake that I highly recommend. If you decide to try it let us know how it turns out in the comments below.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Pineapple Upside-Down Cake Recipe

Cake Ingredients:

  • 1/2 cup butter (or margarine)
  • 1 1/2 cups brown sugar
  • 1 (20 ounce) can sliced pineapple
  • 16 maraschino cherries
  • gluten-free Yellow Cake (recipe above)

Cake Directions:

  1. Melt the butter and divide between two 8″ cake pans.
  2. Sprinkle the brown sugar evenly to cover the butter (divided as well).
  3. Next, arrange pineapple rings around the bottom of the pans, one layer deep (I had 5 rings per pan).
  4. Place a maraschino cherry into the center of each pineapple ring (and a few in the middle if you would like).
  5. Prepare the cake mix as directed above. Pour the batter over the pineapple layer (dividing the batter between the two pans).
  6. Bake for 25-30 minutes at 350 degrees F.
  7. Cool for 5 minutes, then carefully turn out onto a plate.
  8. Do not let the cake cool too much, or it will be stuck to the pan.