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Gluten free chocolate chip cookie recipe

Gluten Free Cookies SubEarthan Cottage

At least from what I’ve tasted, most store bought gluten free chocolate chip cookies are very dry and either too sweet or lacking in flavor. Chocolate chip cookies are practically a staple food, so I hacked my grandma’s cookies recipe. The results are definitely not dry, lacking in flavor or too sweet.

The biggest change I made, of course, is using gluten free flour. My preferred flour is Bob’s Red Mill 1 to 1 gluten free flour. Others will work, but if it’s not one that is blended to be a direct substitute for wheat flour, you will probably want to add about one half teaspoon of xanthan gum.

Even with the 1 to 1 blends, sometimes the cookies spread more than I like. The original recipe calls for one cup and two tablespoons of flour. If I have it on hand, I’ll replace the two tablespoons of flour with a generous one tablespoon of coconut flour. That prevents them from spreading too much. Chilling the dough for a few hours or overnight helps, too, but who has time for that? Besides, the sooner they go in the oven, the less cookie dough I’ll eat.

The original recipe calls for shortening. I would much rather use butter, but one of my boys is lactose intolerant. Straight coconut oil adds to the spreading problem, so I compromise and use half shortening and half coconut oil. The small amount of milk in most chocolate chips isn’t a problem for my son, but using for dairy-free chips would make these completely dairy-free, too! If dairy isn’t a problem, feel free to swap all the fats with butter.

The final change happened after staying up late watching Martha Stewart bake cookies. She mentioned that brown sugar helps make the cookies be moist. The original recipe calls for more white sugar than brown. I tried a few different ratios before settling on using equal amounts of brown and white sugars.

The final result is a yummy, gluten free cookie that isn’t dry and crumbly.

Gluten free chocolate chip cookies

  • 1/2 cup shortening
  • 1/2 cup coconut oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 2 well beaten eggs
  • 2 cups 1 to 1 gluten free flour plus 2 generous tablespoons of coconut flour (or 2 cups plus 4 tablespoons 1 to 1 gluten free flour)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 generous cup of chocolate chips

Preheat the oven to 375° F.

Cream together the shortening, coconut oil, sugars and vanilla. I usually use a mixer for everything, but you can do it by hand, too.

Fold in the eggs and mix well.

In another bowl, sift (or just mix really well) the dry ingredients.

Add the dry ingredients a little at a time to the wet ingredients and mix well.

Stir in the chocolate chips. If you are patient, chill the dough for a few hours or overnight.

Otherwise, grease your cookie sheets or line with parchment paper or silicone liners. Greasing is what the original recipe calls for, but I prefer the results from lining the sheets.

Form your cookies (I use a 2 tablespoon sized scoop, but you can make them bigger or smaller) and place them two inches apart on the sheets.

Bake for about 8-10 minutes, keeping a close eye on them during the last few minutes. You want them to be golden and not doughy in the middle.

Cool for a few minutes on the sheets before removing them.

A few notes on the recipe: My recipe is actually double the original. I almost never made a single batch because it’s not really any more effort. If you want, you can save some of the dough in the fridge for a few days.

I also don’t have an accurate cookie count, mainly because cookie dough is delicious. I think I can usually get about 36 cookies with my 2 tablespoon scoop, but that is a a very rough guess.

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Gluten Free Biscuits (Dairy Free, Too!)

Biscuits are one of the hardest things to make gluten free. Most of my gluten free biscuit attempts turn out flat, hard and dry. After much searching, I finally found a recipe that yielded something like the fluffy biscuits we’ve craved since eliminating gluten.

You can find the recipe at Mama Knows Gluten Free here. Audrey at Mama Knows Gluten Free suggests using Pilsbury gluten free flour. I haven’t found it nearby, so I used my preferred Bob’s Red Mill 1 to 1 flour. It does result in a wetter dough, so I use a little different technique for shaping the biscuits. She also gives some info on different gluten free flours and how to make ahead and freeze.

Recipe adjustments for gluten free biscuits

Single biscuit

Xanthan gum

In the original recipe, it says to only add xanthan gum if your flour doesn’t already have it. Bob’s Red Mill 1 to 1 flour does have xanthan gum. Lately, though, I’ve noticed that for fluffier types of breads, it doesn’t seem to be enough. I want light, fluffy biscuits, so I added the full amount of xanthan gum anyway.

Dairy free

The original recipe gives instructions on how to make it dairy free, so I didn’t have to make my own adjustments. I used unsweetened almond milk and vinegar in place of the buttermilk as suggested. For the butter, I used vegetable shortening. If you have a kitchen scale, one trick to making shortening easier to measure is to use weight instead of measuring and scraping out one tablespoon of shortening at a time. One tablespoon of shortening is equal to 0.42 ounces or 11.94 grams. Multiply that number by the number of tablespoons you need to get the weight amount.

Shaping the dough

In order to limit handling the dough and overworking it, I shaped my dough on the parchment paper. Since my dough was pretty wet, I generously dusted the paper and my hands with flour. Like the original directions state, I patted and folded rather than rolled out the dough.

Instead of cutting with a biscuit cutter, I just cut straight lines with a sharp knife to form square biscuits. That way, I wouldn’t have to reshape the dough to cut more biscuits. Less handling is better. I also trimmed a tiny amount from the edges so that all the edges were cut like they would be with a biscuit cutter. This allows the biscuits to rise evenly. If you do it this way, the trick is to cut with a straight up and down motion, not a sliding motion. Sliding the knife would seal the edges and prevent them from rising.

Gluten free biscuits in a big block
Double batch of gluten free biscuits before I separated them.

Baking

Rather than move the biscuits by hand to a greased pan, I slid the whole parchment paper with the biscuits onto a baking sheet. The parchment provides a nonstick surface. If you’ve cut through the dough completely, they will bake perfectly like that. I had a little healper this morning, so I can tell that we didn’t quite cut all the way through in some areas and the biscuits stayed a little doughier in those areas. To help with that, I separated them when they were almost done and baked them for a few minutes longer.

My biscuits did take a about 25 minutes to bake, so just a bit longer than the original. I’m not sure if that is because of how close together they were or just my oven. I usually set my oven a notch lower than the suggested temperature because it bakes hotter than it says. Sometimes I overcompensate, though.

All in all, these biscuits satisfy our biscuit cravings and are good enough to serve to my non-gluten free friends and family. Give it a try and let me know what you think.

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Gluten Free Angel Food Cake

Angel Food Cake

We were running low on flour but wanted something for dessert. Luckily we have lots of eggs, so I thought I’d give angel food cake a try because it uses lots of egg whites and very little flour. I’ve never made angel food cake before, gluten free or otherwise. I think it turned out pretty well for a first attempt.

Recipes that call for beaten egg whites used to be intimidating to me. Seeing how easily my Sunbeam stand mixer handles the task took the fear out of it. It doesn’t have a whisk, only beater and bread hook attachments, so I wasn’t sure if it would work. It is possible to whip egg whites by hand or with an electric hand mixer, but a stand mixer makes it so. much. easier.

Pretty egg whites

Since the egg whites provide most of the structure in an angel food cake, it makes it a good candidate to make gluten free. It was slightly denser than other angel food cakes I’ve eaten. I’m not sure if that’s due to using gluten free flour or if I over mixed it. Even so, it was still light and fluffy.

Angel food cake

I don’t have a proper angel food tube pan, so I improvised with a bundt pan. That made it a little harder to get out, but not impossible. I’m always nervous any time a recipe calls for an ungreased pan. It’s important for angel food, though, otherwise you risk it falling as it cools.

Angel Food Cake

To use the left over egg yolks, puddings are another dessert option. You could also try egg coffee or mix with whole eggs in scrambled eggs.

Gluten Free Angel Food Cake Recipe

Gluten Free Angel Food Cake

This Angel Food Cake recipe is adapted from my favorite vintage Better Homes and Gardens New Cookbook. This version uses gluten free 1 to 1 all purpose flour instead of regular wheat cake flour.
Prep Time20 mins
Cook Time35 mins
Course: Dessert
Keyword: cake, gluten free
Servings: 16 servings

Equipment

  • Angel Food Tube Pan or Bundt Pan
  • Electric Mixer

Ingredients

  • 0.88 cups 1 to 1 gluten free all purpose flour 0.88 cups is equal to 1 cup minus 2 tablespoons. I like Bob's Red Mill or Krusteaz brand 1 to 1 gluten free flour.
  • 1.5 cups sugar, divided in half
  • 12 egg whites
  • 1.5 tsp cream of tartar
  • 0.25 tsp salt
  • 1.5 tsp vanilla

Instructions

  • Sift flour with 3/4 cup of sugar. Set aside.
  • Beat egg whites, cream of tartar, salt and vanilla until stiff enough to form soft peaks. I lift the beaters and look at the little mounds that form. For soft peaks, they should stand up with just the tops of the peaks folding over, kind of like the top of a soft-serve ice cream cone.
  • Add the remaining 3/4 cup of sugar a little at a time while continuing to beat until stiff peaks form. For stiff peaks, the peaks should be standing up completely.
  • Sift about 1/4 cup of the flour mixture over the egg whites and gently fold in. Repeat about four more times until all the flour mixture is added, folding in each addition gently.
  • Bake in a ungreased 10 inch tube pan (I don't have a tube pan, so I used a bundt pan) and bake at 375 degrees for 35 to 40 minutes.
  • Invert cake in pan to cool completely before removing the cake. Some angel food tube pans have feet that allow them to rest inverted (cake side down) without setting it directly on a plate. This prevents steam from forming and making the cake soggy. If your pan doesn't have the feet, invert it on a bottle with the neck of the bottle fitting in the center hole. You can also use four soup or similar cans or cups spaced so that the rim of the pan rests on the cans/cups.
  • Once it has cooled completely, remove from the pan by gently running a thin spatula or knife around the edge of the pan and around the tube, being careful not to cut the cake. Invert over a plate and it should come out. If you used a bundt pan like I did, it may take a few tries and possibly gently pulling the cake away from the sides of the pan.

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Embroidery freebies

Knowing that so many are stuck at home right now needing distractions, I’ve decided to make all of my machine embroidery design files free until April 30. That’s the day my area’s shelter in place order expires. If it is extended, I’ll extend the embroidery design freebies, too. If you make something with one of my designs, I would love to see it.

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Instant Pot Electric Pressure Cooker Recipe Roundup

My electric pressure cooker is such a lifesaver when it comes to getting fast, healthy meals ready. It’s almost like having someone else do the cooking. With so many working from home with kids right now, those minutes saved in the kitchen are valuable. Here’s five of my favorite electric pressure cooker dinner recipes.

Honey Glazed Chicken for Electric Pressure Cookers like the Instant Pot
This honey glazed chicken is made in an electric pressure cooker with just minutes of prep. Sweet and juicy, it will satisfy even picky eaters.
Check out this recipe
honey glazed chicken and peppers
Mushroom Brown Rice for Instant Pots or other Electric Pressure Cookers
Rich, earthy mushrooms in nutty brown rice make this work as a side dish or, serve with a salad to make it a meatless main course. Makes 6-8 servings.
Check out this recipe
Mushroom Brown Rice
Electric Pressure Cooker (Instant Pot) Whole Chicken and Potatoes
This is my method for cooking a flavorful whole chicken and potatoes in an electric pressure cooker. After a little prep work, you can walk away and let the pressure cooker do it's job without having to check on it or worry about overcooking. I'm using an 8 quart electric pressure cooker. If yours is smaller, you may need to adjust the size of the chicken and other ingredients accordingly.
Check out this recipe
Instant pot whole chicken
Sausage Potato Soup
Dairy and gluten free sausage potato soup inspired by Olive Garden's zuppa toscana. I prefer making it in my electric pressure cooker but it could easily be done in a slow cooker or on the stove top.
Check out this recipe
Instant Pot Chicken and Vegetable Quinoa
Instant Pot Chicken and Vegetable Quinoa is a quick, last minute dish that is great hot or cold. Customize it by swapping out the protein or vegetables depending on what you have on hand.
Check out this recipe
Instant Pot Chicken and Vegetable Quinoa

Shop update: Freebies and a sale

Knowing that so many are stuck at home right now needing distractions, I’ve decided to make all of my machine embroidery design files free until April 30. That’s the day my area’s shelter in place order expires. If it is extended, I’ll extend the embroidery design freebies, too. If you make something with one of my designs, I would love to see it.

My full shop is still open, and will be as long as everyone in my household is healthy. I’m using extra care with handwashing and using hand sanitizer before coming into contact with products and packaging as well.

All of my handmade soaps are currently on sale for 20% off. You can find them here.

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Dangerously Easy Chocolate Syrup Recipe

Chocolate syrup is deliciously versatile. Stir it in hot or cold milk or coffee for a treat or pour over ice cream to make it even more decadent. Then there’s old fashioned sodas and baked goods made with chocolate syrup. With this chocolate syrup recipe, you can make delicious chocolate syrup with just a few basic pantry staples whenever you need it.

Sure, it’s easy to pick up a bottle from the supermarket, but with this easy chocolate syrup recipe, you can make it for a fraction of the cost and without a trip to the store. By making it, you also have control over the ingredients. Use your favorite cocoa powder, experiment with the type and amount of sugar or swap out the vanilla extract for something a little more creative to make it your own. I can totally see using peppermint extract to mimic the flavor of Andes mints. Or, if you’re a fan of Terry’s Chocolate Orange chocolates, add orange extract.

Like most of my recipes, this chocolate syrup is gluten free and dairy free.

Dangerously Easy Chocolate Syrup Recipe

This chocolate syrup recipe is so easy and delicious. With only a few pantry-staple ingredients needed, you'll never have an excuse not to make it. Should be good for at least a month when stored properly. I usually find plenty of ways to use it up before then.
Prep Time2 mins
Cook Time5 mins
Course: Dessert

Ingredients

  • 1 cup cocoa powder
  • 1 cup sugar
  • 1 cup water
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon vanilla extract or to taste

Instructions

  • Mix the sugar and cocoa together in a saucepan until thoroughly combined.
  • Add the water and half of the salt (1/4 teaspoon). Bring to a boil over medium heat, stirring constantly.
  • Continue to boil while constantly stirring until the mixture thickens a little. (It will thicken more as it cools) This should take around 3 or 4 minutes.
  • Carefully taste and add the rest of the salt, if desired.
  • Remove from heat and add vanilla extract.
  • Cool and store in an airtight container in the refrigerator. I like using a glass jar.

Notes

The vanilla extract and salt amount can be adjusted according to taste. I can also see swapping out the vanilla for peppermint or orange extract.

While I try to write recipes as clearly as possible, it’s easy to miss a step or make assumptions. If anything is confusing, please don’t hesitate to comment with your questions. If you make this recipe, please let me know what you think.

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This post contains affiliate links. If you click through any of the Amazon links and make a purchase, I will receive a small commission. There is no added cost to you.

chocolate syrup recipe
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Mushroom Brown Rice for Instant Pots

Mushrooms are one of those foods that you either love or hate. I love them and try to incorporate them into once in awhile in hopes of swaying my kids to the “love” side. Finn is already there and Thadd is interested but skeptical that something with that texture can be delicious. I’m not giving up on Beckett, but I think he may have inherited his dad’s and grandma’s mushroom dislike. 

This mushroom brown rice dish is rich but mild, with the brown rice adding a little nutty flavor. Because the mushrooms are sliced and not chopped, they are large enough for little mushroom skeptics to remove them and eat the rice.

Not a fan of brown rice?

The brown rice adds to the flavor, but takes a lot longer to cook than white rice. With an electric pressure cooker, it’s only about 15 minutes of active prep time. After that, the pressure cooker does all the work. If you’re in a hurry to eat, though, swap it out in favor of a long grain white rice. I like basmati and jasmine rice the best for white rice. 

Dietary Restrictions?

As written, this recipe is plant-based, gluten free and dairy free. If you choose to use broth instead of water, that could change depending on the type of broth you use.

One thing I like to keep on hand is a broth base called “Better than Bouillon“.  It’s a paste that comes in a small jar. You mix a bit of the paste into water to make broth like you would with bouillon. To me, it really does have a better flavor, and a little goes a long way. I usually have the vegetable version on hand and would have added a bit to this recipe, but I used my last bit up yesterday. They also have a mushroom version that would compliment this recipe as well. Between the onion, garlic, mushrooms and brown rice, though, it’s really not necessary. 

All electric pressure cookers welcome.

I’ve titled this post “Mushroom Brown Rice for Instant Pots” because Instant Pot has become the most popular brand and is now synonymous with electric pressure cooker. The recipe should work in any similar electric pressure cooker. Personally, I use a GoWise brand 8 quart electric pressure cooker.

Mushroom Brown Rice for Instant Pots or other Electric Pressure Cookers

Rich, earthy mushrooms in nutty brown rice make this work as a side dish or, serve with a salad to make it a meatless main course. Makes 6-8 servings.
Prep Time15 mins
Cook Time22 mins
Course: Main Course, Side Dish
Keyword: gluten free, mushroom, rice, vegan
Servings: 8 people

Equipment

  • Electric pressure cooker, such as an Instant Pot

Ingredients

  • 1 T coconut or other oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 cups mushrooms, sliced White, bella or similar.
  • 1.5 tsp salt Can use less if preferred.
  • 3 cups water or broth
  • 2 cups long grain brown rice
  • 1 squeeze lemon juice optional
  • 1 dash black pepper Adjust to taste.

Instructions

  • Select "Saute" on the pressure cooker and add the coconut oil.
  • Add the diced onion and saute until translucent.
  • Add the minced garlic and saute for about a minute more.
  • Add the mushrooms, salt and pepper. Continue to saute until onions are lightly browned and mushrooms begin to get some color.
  • Add about 1/2 cup of water or preferred broth and stir up any browned bits from the bottom of the pot. Let simmer for 1-2 minutes.
  • Add the rice, remaining 2 1/2 cups of water, lemon juice and pepper.
  • Turn off the "Saute" function and set the pressure cooker manually to 22 minutes or follow your pressure cooker's instructions for brown rice. Most require longer than the "Rice" setting allows.
  • Allow the pressure to release naturally for at least 10 minutes before doing a quick release. I think it's best to let it naturally release completely if you have the time.
  • Fluff rice and serve.

Notes

This recipe has tons of flavor with just water, but you can use broth (vegetable broth to keep it vegan) if you prefer. Unless the broth is low sodium, you probably want to reduce the amount of salt.
I like coconut oil, but feel free to use olive or your preferred cooking oil.
Brown rice adds an earthy, nutty flavor, but it takes a long time to cook compared to white rice. If you’re in a hurry, substitute a long grain white rice and reduce the cooking time to 8 minutes or use the “Rice” setting. Basmati is my favorite long grain white rice.

While I try to write recipes as clearly as possible, it’s easy to miss a step or make assumptions. If anything is confusing, please don’t hesitate to comment with your questions. If you make this recipe, please let me know what you think.

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This post contains affiliate links. If you click through any of the Amazon links and make a purchase, I will receive a small commission. There is no added cost to you.

Mushroom brown rice
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Easy Three Ingredient Peanut Butter Cookies

Easy 3-ingredient Peanut Butter cookies

Sometimes you need cookies. Or maybe that’s just me. Chocolate chip cookies are my favorite, but sometimes those aren’t fast enough, or somebody has eaten all of the chocolate chips. You know who you are. Peanut butter cookies are a close second, and this three ingredient recipe is dangerously fast and easy.

Because it is a flourless recipe, it is perfect for people following a gluten-free diet.

I’ve only made this recipe with peanut butter, but it should work with other nut butters or nut butter substitutes. Typing that, I got the strong urge to try it with Nutella. Maybe some other time.

Three ingredient peanut butter cookie recipe

3 Ingredient Peanut Butter Cookies

Fast, easy peanut butter cookies. Great for anytime you need a little something sweet. The recipe calls for three basic ingredients. Because it doesn't call for flour, this is a great gluten free recipe. I usually add a bit of salt and vanilla just because, but they are totally optional.
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Dessert
Keyword: dairy free, easy, gluten free, one bowl, simple
Servings: 25 cookies

Equipment

  • Baking sheets either lined with parchment or silpat mats or greased.

Ingredients

  • 1 cup sugar
  • 1 cup peanut butter I usually use smooth because that's what I have on hand. Crunchy would work, too.
  • 1 large egg
  • 1 tsp vanilla extract Totally optional
  • 1 dash salt Totally optional

Instructions

  • Preheat the oven to 350 degrees.
  • Combine all of the ingredients in a large bowl and mix until smooth.
  • Drop by spoonfuls on the prepared baking sheet.
  • Bake for 6-8 minutes. You want them to just start turning golden at the edges.
  • Let cool to fully set before eating.

I don’t have a photo of the finished cookies because we tend to devour them. I just drop by spoonfuls on the prepared baking sheets, but you can do the crisscross pressing with a fork for a traditional peanut butter cookie look.

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Easy 3-ingredient Peanut Butter cookies

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