Gluten-Free Chocolate Chip Cookies

In my experiments with gluten-free baking, cookies have been the biggest challenge. My son can’t have gluten, wheat, eggs, dairy, soy, cashews, or almonds, due to food intolerances. However, I did run across a recipe that I only had to make one modification to (substituting sunflower butter for peanut butter), and it gets a big thumbs up from my son.




1 1/2 cups chick peas

1/2 cup sunflower butter

1/2 cup honey or agave nectar

1 tsp baking powder

1 tsp vanilla

1/4 cup chocolate chips (I used Enjoy Life brand – free of milk, peanuts, tree nuts and soy)


Heat oven to 350 degrees. Drain chick peas. Place them in a blender (I used my Vitamix) and blend until the chick peas are all mashed and you have a consistent paste. Add the sunflower butter, honey, and vanilla. Blend until the ingredients are well mixed. Remove dough from blender and place into a bowl. Add the chocolate chips and stir gently until mixed. Use two teaspoons to drop cookie dough onto a cookie sheet. The dough will be very sticky and the cookies will not rise much so make the cookies the size you want.

Bake for 10 minutes. Let the cookies sit for a minute before you remove them from the cookie sheet. Enjoy your soft, moist cookies!

Note: I froze the cookies to keep them fresh. Even when frozen, the cookies are soft and enjoyable to eat.



Gluten-Free Banana Blueberry Muffins

Company's Coming Gluten-free BakingThis morning I finally investigated a gift my friend, Barb, gave me several weeks ago. It was a large cloth grocery bag filled with gluten-free recipe books and ingredients. One of the books I received is pictured to the left. Ted Wolff, founder and former co-owner of Kinnikinnick Foods is the author. I made slight modifications to the Banana Blueberry Muffins recipe. My son gave the muffins an enthusiastic thumbs up as he gobbled down two. I found the texture of the muffins pleasing to the palate – no butter needed 🙂 If you have any uneaten muffins, you may freeze them.



1/3 cup honey                  1/2 cup brown rice flour

1/2 cup pea flour              1/2 cup sorghum flour

1/2 cup tapioca starch      2 tsp. baking powder

2 tsp. xanthan gum           1 tsp. cinnamon

1/2 tsp salt

1 cup blueberries              3/4 cup oil

4 tsp. egg replacer            5 Tbsp. water

2 large, ripe bananas        1 tsp. vanilla

Preheat oven to 400 degrees Fahrenheit. Mix first 11 ingredients in an extra-large bowl and set aside. In a separate bowl, mash the 2 bananas. Add the oil, egg replacer and vanilla. Mix well. Fold the banana mixture into the flour mixture until all dry mixture is wet. Add blueberries and gently mix. Drop batter into a greased muffin pan. Bake for 15-20 minutes (original recipe says 25-30 minutes, but I found they were done after 15 minutes) or until the muffins are browned and spring back when pressed lightly. Cool for a few minutes before removing them from the pan. Enjoy 🙂

Gluten Free Recipe: Ultra-Fudge Brownies

Allergy Cookbook

Here is my favorite recipe from the past week or so. It comes from the book Food Allergy Survival Guide: Surviving and Thriving with Food Allergies and Sensitivities by Vesanto Melina, Jo Stepaniak, and Dina Aaronson.

1 cup sugar
1/2 cup oil
1/2 cup maple syrup
1/3 cup unsweetened applesauce
1 tsp. vanilla
1 cup gluten free flour mix
1/2 cup cocoa powder
2 tsp. baking powder
1/2 tsp. xanthan gum or guar gum
1/4 tsp. salt
1/4 – 1/2 cup walnuts (optional)

Preheat oven to 350 degrees. Oil an 8″ square metal pan and set aside.

Combine the first five ingredients in a large bowl. Mix well.

In a separate bowl combine all the dry ingredients and whisk together. Gradually add the wet ingredients. Stir well after each addition. Stir in the nuts.

Pour batter into the pan and bake for 40-45 minutes. Cool before cutting.  Enjoy! NOTE: These brownies are even better the next day than the day you bake them. No need to freeze them.