Reunions, Babies, and Chocolate Chip Cookies – Recipe: Gluten-Free Chocolate Chip Cookies

We had an amazing weekend, so I took a few days off from updating our menu and posting recipes.  We had our annual reunion on Sean’s side of the family.  Honestly, I could not ask for a better extended family.  They have always welcomed me with open arms, and they love, love, love my children.  Anyone who loves my children has an extremely special place in my heart forever.

I am happy to report that Ethan and I remained gluten, dairy, and peanut free.  Summer, Gabriel, and Sean had a little bit of gluten here and there, but, overall, I thought that we ate really well.  The family did an amazing job of accommodating our new diet, and all of the bigger cousins were so helpful in making sure that Ethan stayed away from all of the foods that he cannot eat right now.  We all took turns cooking meals, and, I must say, we have some spectacular chefs in the family!

We had a baby shower for my dear sister-in-law on Saturday night, and I was responsible for the dessert bar.  I so enjoyed every moment of baking the treats and sharing them with the family.  Sean was my sampler because I vowed not to eat any of the foods that Ethan cannot eat.  When I explained that to Ethan, he put his hand on my head to see how I was feeling.  Since I told him that the food might be making him sick, he was checking to see if I am sick, too.  Bless his sweet little heart!


Anyway, I did not want Ethan to miss out on any of the fun, so I made him some special chocolate chip cookies.  Gluten Free Girl and the Chef are quite amazing, and the cookies that they created were spectacular.  I made them plain the first night, and the second night, I made them into little cookies cups and put dairy free frosting in them.  Ethan really liked that!

Gluten-Free Chocolate Chip Cookies


1 cup sorghum flour

1 cup tapioca starch

1 cup potato starch

1 cup millet flour

1 tablespoon of flax seed)

1 1/2 teaspoons baking soda

2 teaspoons baking powder

1 1/2 teaspoons kosher salt

1 1/2 cups Spectrum Naturals Organic Shortening

1 1/4 cup brown sugar

1 cup plus 2 tablespoons granulated sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

16 ounces Enjoy Life Foods Semi-Sweet Chocolate Chips


  1. Mix the flours, flax seed, baking soda, baking powder, and salt and set aside.
  2. Put the shortening and the sugars into a stand mixer. Using a paddle attachment, mix them well, until they are just combined, and then 1 minute more.
  3. Add the eggs, 1 at a time, making sure each is fully incorporated before adding the next.
  4. Pour in the vanilla extract and mix for a beat.
  5. Sift the dry ingredients into the batter, about 1/2 cup at a time, and then mix.
  6. When the all the dry ingredients have been incorporated, add the chocolate chips and mix for just a moment.
  7. Cover the dough with plastic wrap and put it in your refrigerator.
  8. After the 36 hours, preheat the oven to 350°.
  9. Line a baking sheet with parchment paper or a non-stick baking mat.
  10. Scoop generous balls of dough from the bowl. Place 6 of them onto the baking sheet.
  11. Bake the cookies about 18 minutes, or until the tops have turned golden brown. The middles should still be somewhat soft, however.
  12. Take the baking sheet out of the oven. Allow the baking sheet to sit on the counter for 10 minutes.
  13. Transfer the cooling cookies onto a cooling rack and allow them to cool for a few more moments.

These cookies were truly delicious.  Ethan loved them, especially with the dairy free frosting.

It was a wonderful weekend – food, family, and fun.  Who can ask for anything else?!

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4 Responses to Reunions, Babies, and Chocolate Chip Cookies – Recipe: Gluten-Free Chocolate Chip Cookies

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