Gluten Free Living – 2017
Converting recipes, especially desserts to gluten free is not always the easiest thing in the world to do. But Gluten Free Chocolate Chunk Cookies are one of those irresistible cookies you won’t be able to stay out of. Seriously. These rich chocolate cookies are made with cocoa powder, chocolate chunks, coconut sugar and gluten free flour.
I used cornstarch in one batch to make them soft and added sour cream to keep them moist. I based the cookie loosely on my Mom’s Chocolate Drop Cookies while sprucing it up a bit. The chocolaty flavor is addictive and sure to cure whatever ails ya!
I made up a three batches of these jewels. They turned out much better than I expected. While I would not normally add cornstarch to cookie recipes, it’s done on those Lofthouse Sugar Cookies to make the texture really soft. I was wanting to make a really soft cookie like that. The first batch I made without the sour cream. The second batch had the sour cream and I liked them much better. The cookies were moist while maintaining their softness. And, of course, …..all that chocolate!
In the third batch (yes, these are becoming some of my favorite cookies), I eliminated the cornstarch entirely. That bunch of cookies took about 20 minutes to bake, but the chocolate chunks softened wonderfully so the cookies were more gooey. Truthfully, I liked the taste of the cookies even better without the cornstarch. So, I offer you both options, though my personal preference is without cornstarch.
Many of you know I love trying gluten free recipes. Remaking old favorites and trying new ones with gluten free flour is something I do all the time these days. Granted, it is a lot easier to do that with gluten free pastas than desserts or breads, but it is still completely doable. Every now and then I want a treat but I really have to stay away from flour. (Wheat, that is. I don’t think rye or barley bother me nearly as much).
Gluten affects people differently. I’m convinced the reason I don’t have stomach or digestive issues is because I eat so much Greek yogurt (with all the pro-biotics). But gluten does affect my sleep (insomnia) and my thinking abilities (concentration, focus, memory). I’m not one who shares a lot of intimate family details on my blog. It’s just not my style, but I decided to share the following story in case it helps anyone else going through these issues.
A couple of weeks ago we were home for three days between trips to Miami Beach and Flagstaff. I didn’t want to go out and buy a lot of food that would go to waste, so I tried to get by on what I had. One day I came home too tired to cook. I checked my freezer and there was not much that tempted me to eat, except some really large jalapeno rolls (think larger than bagels!). Oh, I drool over jalapenos especially in bread, rolls, focaccia bread and those kinds of things. I ate two for lunch and two for dinner. Big mistake.
By the time 5 or 6 pm rolled around my thinking processes were almost incoherent. It was SCARY!!! I couldn’t form sentences, words kept dropping out of my thoughts, I couldn’t remember anything. It was unlike anything I’ve ever experienced in my life time. It was brain fog taken to a whole new level. I realized that the flour was affecting my memory and thinking processes and vowed to get off of it! It took two to three days before my thinking was clear and normal again. Yikes.
I determined then and there that I’m going to do everything I can to avoid getting early Ahlzheimer’s or dementia. I’ve done a lot by removing aluminum from my cookware and trying to detox from it. Vitamins, mineral supplements, mineral waters with silica, and lots of turmeric have helped tremendously.
Staying off excess sugar and flour is another way I can prevent memory issues and loss. While I will still make family favorite recipes with flour and sugar for others, I’m going to have to tone it down a bit for my health. And, I will be making a lot more GF substitutions for recipes I decide to try.
Hopefully you won’t have to be scared into doing that’s right for your health like I’ve been. But if this helps even one person realize part of their memory problems or thinking abilities could be tied to eating gluten then it’s worth it. I won’t kid you. Going gluten free and sugar free is a huge sacrifice — especially in American society where food is king! But there are benefits. I also find I don’t have any joint pain and have a lot more energy when I’m off gluten.
If you desire to get your hands wet trying a new gluten free cookie recipe, these Gluten Free Chocolate Chunk Cookies are a great place to start. If you want a crispier more traditional type texture than omit the cornstarch (as I stated above). You can also use regular sugar and regular flour if you don’t have gluten intolerance or difficulties with sugar.
Consider making up a batch of these delicious cookies the next time you are going to a party where you know friends or family that can’t eat gluten-filled products. They will be so thrilled for a treat that doesn’t kill them every time they take a bite! 😉
As an update, I remade these cookies again (November 2017) for our Christmas Cookie Extravaganza. This time I used regular sugar (instead of coconut sugar), no cornstarch, and a King Arthur brand of gluten free flour. Instead, of the 2 2/3 cups of flour from the first version, this version took 3 1/2 cups of flour to get a good consistency that I knew wouldn’t flatten out too much. I’ve adjusted the recipe to reflect this.
Each gluten free flour is different and you have to experiment each time adjusting flour measurements accordingly. I hope this will help my gluten free bakers. These are still the most delightful gluten free cookies ever! 🙂
Gluten Free Chocolate Chunk Cookies are amazing.
These soft cookies are filled with chocolate chunks.
If you’re looking for a terrific gluten free cookie recipe, then Gluten Free Chocolate Chunk Cookies need to be on your list!
Here’s what I did.
I used these ingredients. I personally liked the cookies best without the cornstarch. I used Namaste GF flour. (I’ve also used other GF flours and have to increase the amount of flour used. See note below).
Place softened butter in a mixing bowl. Add coconut sugar, cocoa powder, sour cream, eggs, vanilla, cornstarch (or omit, if desired), baking powder, baking soda and salt.
Mix with an electric mixer until smooth and creamy.
Add gluten free flour and chocolate chunks.
Stir ingredients with a wooden spoon to combine.
Grease cookie sheets well. With a large 1/4 cup ice cream scoop, scoop dough and place on prepared cookie sheets. I had to keep the scoop wet/moist while scooping dough so it didn’t stick too much to the scoop.
Place about seven to ten chocolate chunks on top of each cookie.
Bake at 350 for about 15-20 minutes or until done. These are pretty large cookies so they may take longer.
Gluten Free Chocolate Chunk Cookies are irresistible. You’ll find it hard keeping your hands out of the cookie jar! 🙂
These cookies are perfect for holiday parties–especially the summer holidays like Memorial Day, July 4th, or Labor Day! If you have friends or family with gluten intolerance they will really appreciate having a sweet treat like this.
Gluten Free Chocolate Chunk Cookies explode with chocolate flavor. They’re a chocolate lover’s delight.
I found these highly addictive. Even though I kept them in the freezer (to avoid seeing them!), I found I was pulling them out for dessert every single day until they were all gone.
Here’s the recipe.
GLUTEN FREE CHOCOLATE CHUNK COOKIES
(My own concoction)
Every bite of these Gluten Free Chocolate Chunk Cookies will have you salivating.
These cookies are sure to cure any sweet tooth craving you’re experiencing. 🙂
Ready for a bite???
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