Baking cookies with my kids is one of my favorite activities. I love swiping a small spoonful of creamy, sugary butter right before adding eggs and flour. But for the many people who suffer from celiac disease, flour is dangerous to their health.
Celiac disease is a lifelong autoimmune disorder of the digestive system. When people eat foods with gluten (a type of protein present in wheat), their immune system responds by damaging the lining of the small intestine and making them very sick.
With more and more children (and adults) being diagnosed with celiac disease, parents are finding inspiration and recipes in gluten-free food blogs that everyone can enjoy.
What I have for you today is one of my favorite cookie recipes, which also happens to be gluten-free. I love these cookies because they are decadent enough to satisfy my sweet tooth and they always bring smiles to my friends.
Adapted from LemonPi and based on Alice Medrich’s recipe from Bittersweet
Here are some great classic cookies I’ve found around the blogosphere transformed into gluten-free versions for you to enjoy. If I’ve missed one of your favorite gluten-free blogs not listed below, feel free to share them with us in the comment section.
I can only imagine how wonderful it would be to smell these Molasses Spice Cookies from Elana’s Pantry wafting from the oven on a cold winter’s day.
Look at these mouth-watering Chocolate Chip Cookies by Gluten-Free Girl -makes me wish I had one right now! Don’t forget to pair this with a nice cold glass of milk.
Recipe: Gluten-Free Chocolate Decadence Pecan Cookies
A decadent cookie recipe without gluten.
- 1/4 cup sweet rice flour (I used Mochiko by Blue Star)
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 8 ounces bittersweet chocolate chips
- 2 tablespoons unsalted butter
- 2 large eggs
- 1/2 cup sugar
- 2 teaspoons pure vanilla extract
- 1-1/2 cups of water
- 1 cup toasted pecans, coarsely chopped
- 6 ounces semi-sweet chocolate chips
- 2 sheets parchment paper
- Preheat oven to 350 degrees F.
- In a small bowl, mix the flour, baking powder, and salt together, set aside.
- Place bittersweet chocolate chips and butter in a microwave-safe bowl and heat for 1 minute. Stir the chocolate butter mixture and microwave again for 30 seconds. Continue to do this until all the chocolate chips have melted and the mixture is smooth, set aside.
- In a stainless steel bowl slightly larger than a medium pot, whisk the eggs, sugar, and vanilla thoroughly.
- Boil water in a medium pot and reduce heat to a low simmer.
- Rest stainless steel bowl with the egg mixture on top of the pot of simmering water. Make sure the bowl is bigger than the mouth of the pot.
- Whisk egg mixture until it is lukewarm and then add it to the chocolate mixture, stirring until everything is well combined.
- Add the flour mixture, semi-sweet chocolate chips, and pecans to the chocolate mixture. Your batter will look like thick cake batter. Do not fear, after they bake they will look like and taste like cookies!
- Scoop dough (it will look very wet and sloppy) into rounded tablespoons on a cookie sheet lined with parchment paper 2 inches apart from each other. Bake for 14 minutes until the surface of the cookies look dry and set.
- With the cookies still on the parchment paper, slide them onto racks to cool. Gently peel the parchment paper back after cookies have cooled for at least 30 minutes. Enjoy!