Quick Gluten Free Chocolate Chip Cookies

by Marla on June 1, 2010 · 35 comments

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Chocolate Chip cookies on red table cloth

Who doesn’t love chocolate chip cookies? I have never met anyone who does not. In this recipe I bring you a simple, quick and easy recipe to make gluten free cookies. Sometimes we do not have lots of time on our hands to bake. Since this recipe uses bread instead of flour you can get the job done quick. There is virtually no measuring involved.

Fresh from the oven 4 ingredient gluten free cookies.

The other day I was hanging out with my friend Momfluential. She is a super neat gal with a lot to say.  When she talks I listen.   After all she is a mom to 4 young kids & she’s got great influence, hence her name Momfluential.  She knows stuff, lots of stuff and she’s got great taste.   We were chit chatting at the gym (aka our office, thank goodness for wi-fi and Kid’s World.)

She said she loved the idea of my Skinny Chocolate Drop Cookies, however she needed something gluten free.She asked if I could come up with a gluten free version of the Chocolate Chip Cookie.  Momfluential wanted me to keep it simple, again using my secret ingredient: bread.   “But of course” I said with conviction and excitement.  Straight after my workout I ran to Mother’s Market .

Warm and gooey chocolate chip cookies. A note on Gluten Free:  We do not have gluten intolerance in my house but I am curious about all types of health related cooking.  I am always on the quest for high energy ingredients that taste fantastic and make us look great and feel amazing.

Parenting OC magazine just published an article featuring Family Fresh Cooking “The Blogging Queens and my Skinny Chocolate Drop Cookies. Thanks guys!

Quick Gluten Free Chocolate Chip Cookies

Makes 12 cookies. Adjust ingredients with same proportions to make more or less cookies

NOTES

  • I set up a Gluten Free section on my Amazon Store, you can get the EnerG gluten free bread over there.
  • Stevia: I use stevia powder to sweeten most of our baked goods. Stevia is used in a much smaller ratio than other sweeteners.
  • Store your Chocolate Chip Cookies in an airtight container at room temperature or in the fridge for a few days.  Warm them in the toaster oven or under a low broiler to crisp them up and get texture back and make ‘em gooey.
  • These cookies bake up to be doughy in texture.

INGREDIENTS

10 slices Gluten Free bread, roughly 10 ounces by weight (I used EnerG’s High Fiber Loaf)
3 Eggs, whisked to combine
Vanilla stevia drops, about 2 full droppers or Stevia Powder to taste
4 oz Chocolate Chips (I love great quality bittersweet or semi sweet chips)

METHOD

Preheat oven to 350˚F with rack in the middle. Prepare baking sheet with parchment paper, cooking spray or a Silpat liner. Pulse bread in food processor and and grind until fine bread crumb texture, transfer to a large bowl. Whisk eggs together with stevia in a separate bowl. Add eggs to bread crumbs mixture and press dough together with fingers. Taste mixture and sweeten more if needed. Stir in chocolate chips. Form dough into flattened cookie shapes.  They won’t change shape much while baking. Bake for  about 15 minutes, until cookies are golden brown on the bottom. Once cookies have cooled a bit put them on racks.

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Optional Add ins

It is always fun to toss a handful of this and that into a batch of homemade cookies, here are a few ideas.

  • a pinch of cinnamon, ginger or pumpkin pie spice
  • A handful of chopped, toasted nuts
  • A handful of unsweetened coconut flake
  • sunflower seeds

Gluten Free Cookie Recipe Links

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