Cooking with Silver – Gluten-Free Chocolate Chip Cookies

Silver found another amazing gluten-free recipe to share with you, this time from Gluten Free & More. These cookies look like they are easy to make too! Enjoy!


By Sueson Vess


Back by popular demand, these chewy homemade chocolate chip cookies are a readers’ favorite. This recipe can be made with egg replacement; see instructions below.

1¾ cups quinoa flakes or certified gluten-free oats (not instant oatmeal)
1¾ cups gluten-free all-purpose flour blend of choice
1 teaspoon baking soda
1 teaspoon xanthan gum (omit if included in your flour blend)
½ teaspoon salt
½ cup (1 stick) non-hydrogenated shortening, organic coconut oil or gluten-free margarine
1 cup dark brown sugar, maple sugar or *organic Sucanat, firmly packed
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (10-ounce) package gluten-free, dairy-free chocolate chips (about 2 cups)
1 cup chopped walnuts, optional

1. Preheat oven to 375°F. Line 2 cookies sheets with parchment paper.

2. Finely grind quinoa flakes or gluten-free oats in a food processor. Add flour blend, baking soda, xanthan gum and salt and blend 5 seconds. Set aside.

3. Using a stand mixer or hand-held mixer, cream together shortening, brown sugar and granulated sugar in large bowl until well blended.

4. Beat in eggs and vanilla. Gradually add dry ingredients, beating until combined.

5. Stir in chocolate chips and walnuts, if using.

6. Form each cookie using 1 rounded tablespoon of dough. Place dough on prepared cookie sheets and flatten cookies slightly using the bottom of a glass.

7. Place cookies in preheated oven and bake until edges are golden brown, about 11 minutes.

8. Remove from oven and cool 5 minutes on cookie sheets. Transfer to a rack and cool completely.

Each cookie contains 113 calories, 5g total fat, 2g saturated fat, 0g trans fat, 9mg cholesterol, 55mg sodium, 17g carbohydrate, 1g fiber, 7g sugars, 1g protein, 11 Est GL.

For Egg-Free Chocolate Chip Cookies, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons hot water. Let cool. Use this mixture to replace 2 eggs in step 4.

*According to the website Organic Sucanat is:

“Fair Trade Organic Sucanat® (which stands for Sugar Cane Natural), is a whole unrefined cane sugar. In fact, it’s the least refined cane sugar you can find outside of a cane stalk.  It’s made by simply crushing freshly cut sugar cane, extracting the juice and heating it in a large vat. Once the juice is reduced to a rich, dark syrup, it is hand-paddled. Hand paddling cools and dries the syrup, creating the flavorful dried granules we call Sucanat. Nothing is added and nothing is taken out!  It contains trace amounts of iron, calcium, vitamin B6, potassium and chromium.  No chemicals, bone char, or animal by-products are used to make or de-colorize this sugar making it ideal for vegans too.”

Thanks for stopping by to see what I am up to. I will see you all again!


About Colleen Chesebro

Colleen M. Chesebro is a writer of cross-genre fiction, poetry, and creative nonfiction. Her debut novel, a YA fantasy series called, “The Heart Stone Chronicles - The Swamp Fairy,” was published January 2017. The book reveals the story of Abby Forrester, a 14-year-old orphaned girl who is entrusted with saving a community of fairy nymphs from certain ecological destruction. Along the way, Abby learns about friendship, love, and what it means to actually belong to a family. Colleen’s writing explores ecological situations in the multicultural world of today. She combines real-life historical events into her writing to create experiences that will continue in the hearts and heads of her readers. A veteran of the United States Air Force, Colleen is also a retired bookkeeper. She has an Associates Degree in Business Administration, and another Associates Degree in the Arts, which she uses to combine her love of writing with her passion for all things creative. When she is not writing, Colleen enjoys spending time with her husband, dogs, children, and grandchildren. When time permits, she also loves gardening, cooking, and crocheting old fashioned doilies into works of artistry. She lives in the United States with her husband and her two Pomeranians, Sugar, and Spice. You can learn more about Colleen and her writing on her website

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