Recipe: Honey Badger’s Gluten Free Chocolate Chunky Chip Cookies

Welcome to this installment of Baking with Honey Badger *grin*

This batch in the picture turned out a little, slightly bit, itsy-bitsy, well, crisper, than I was going for, but they taste really, really good.  If you’re looking for a cakey-soft-chewy chocolate chip cookie, this isn’t it.  But if you’re looking for a really nice, gluten-free cookie recipe, this one may work well for you.  The recipe is adapted from a Betty Crocker recipe we used to bake before we had gluten concerns to contend with.  So, with no further ado:

Honey Badger’s Gluten-Free Chocolate Chunky Chip Cookies – and there ain’t nothing healthy about these, I checked!

Yummy cookies yes - but remember, yucky raw dough, so don't even be tempted!

Ingredients:

1/2 cup white sugar
1/2 cup packed brown sugar
1/3 cup shortening (I use Earth Balance )
1/3 cup butter or margarine, softened
1 egg
1 tsp vanilla
1 1/2 cups gluten-free all-purpose flour mix (any will do, I get mine from the Bulk Barn, it’s more affordable there)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp guar gum
3 ounces (or more!) high quality milk chocolate chunks ( I broke half of a large Belgian chocolate bar into smaller pieces)
3 ounces (or more!) semi-sweet chocolate chips

The Method Leading to Cookie Madness:

Preheat your oven to 375°F.  Make sure your oven rack is in the second from the bottom position.  The middle or higher and these will burn faster that you realize and when you’re looking forward to a cookie, a gucky burnt mess is just a disappointment.  Mix sugars, margarine, shortening, egg and vanilla.  Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart (these will SPREAD while baking) onto an ungreased cookie sheet.  Bake until light brown, 8 to 10 minutes.  Cool slightly before removing from cookie sheet.

*FAIR WARNING and FULL DISCLOSURE:  To all cookie dough sneak-eaters.  Do NOT eat this cookie dough raw.  Please.  I beg you.  It tastes terrible because of the guar gum (which is made from beans and is very concentrated).  Once baked, the cookies are delicious, but the cookie dough itself is gag-inducing and the after-taste is long-lasting.  Trying the dough may turn you off the cookies.  It’s not worth the risk.  You have been warned.  Govern yourself accordingly. *grin*

Happy (Gluten-Free) Baking!

Recipe: Honey Badger’s Easy Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

Another gluten-free baking success!  I made a double batch of these one half with chocolate chips (for Mr. KB) and one half without (for the kids).  Obviously the chocolate chips were for Mr. KB, but the addition of the oatmeal was to satisfy the OCD-Mom in me who needs to believe that I’m feeding my family ‘healthier’ options.  And what could possibly be healthier than oatmeal?  Please, don’t answer that!)

If you too would like to make a double batch of these healthful morsels, just double the ingredients 😉

Honey Badger’s Easy Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies
Makes 24 cookies (or fewer if you make them bigger)

Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients
½ cup smooth peanut butter
½ cup crunchy peanut butter
¼ cup sugar
¼ cup brown sugar
1/3 cup white rice flour or any gluten-free all-purpose flour mix (Bulk Barn sells both of these and many more)
1/3 cup rolled gluten-free oatmeal (I use Bob’s Red Mill Oatmeal)
1/3 cup chocolate chips (Enjoy Life makes excellent dairy and wheat free chocolate chips)

Directions

Preheat oven to 325°F.

Add all ingredients in order listed and mix well (I use a KitchenAid Stand mixer for just about *everything* I bake that requires mixing, beating, or whipping).  Using two teaspoons, roll mixture into 24 balls and place on ungreased (or parchment paper-covered) cookie sheets, approximately two inches apart.  Flatten each ball with a fork, criss-cross.

Bake 15 minutes u or until slightly browned (I put my oven rack on the second-from-the-bottom level – the middle seems too close to the coils).  (Do not overbake!)

Pour a glass of milk (your choice, Soy, Rice, 2%, skim, Lactose-free – whatever blows your hair back) and a handful of these cookies and watch your worries disappear.  😉