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!


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!

Honey Badger’s Killer Gluten-Free Beef Stew

Gluten-free cooking can be a challenge sometimes (and don’t even get me started on gluten free baking!  Egads!).  To make something yummy and GF friendly is, at times, hard, but when you come across a winner, the feeling of relief and pride is astronomical!

Here is my Gluten Free Beef Stew – Everyone here, except Donut, loves it, and he only turns up his nose at it because he’s going through a “I only want to eat boxaroni and hot dogs” phase, as only a healthy five-year-old can do 🙂

Honey Badger’s Killer Gluten-Free Beef Stew

serves 4-8 (depending on how hungry your crew is!)


¼ cup rice flour (or other gluten-free flour of your choice)

1 tsp garlic powder

1 tsp onion powder

2 pounds cubed beef stew meat

3 tbsp vegetable oil

½ cup red wine vinegar and water – equal parts of both

3 cubes gluten-free beef bouillon, crumbled

4 cups water hot water

1 tsp dried rosemary

1 tsp dried parsley

1/2 tsp ground black pepper

salt to taste

3 large potatoes, peeled and cubed

4 carrots, cut into 1 inch pieces

4 stalks celery, cut into 1/4  inch pieces

1 large onion, chopped

1 tbsp gluten free Worcestershire sauce

3 tbsp ketchup (In Canada, Heinz Ketchup is gluten free!)

1 tbsp HP steak sauce (Heinz to the rescue again!)

2 tsp cornstarch

2 teaspoons cold water

2/3 cup frozen peas


1. Combine rice flour, garlic and onion powders into a bowl; mix until incorporated. Toss beef into the gluten-free flour mixture until thoroughly coated.

2. In a large dutch oven or pot, cook beef in heated oil over medium heat until nicely browned. Remove beef and set aside.

3. Deglaze pot with red wine vinegar, scraping up the brown bits from the bottom of the pot. Dissolve bouillon in water and pour into pot. Add in beef, rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1-2 hours (depending if you like your meat tougher or melty-in-your-mouth).

4. Stir potatoes, carrots, celery, onion, Worcestershire, ketchup and HP Sauce into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more. Stir in frozen peas and continue cooking until peas are cooked through. Add salt to taste.

5.  Serve and enjoy – no one will know that this is GF, so unless you tell them, this is one dish you can serve to anyone (except vegetarians/vegans) at your table without anyone being weirded out about eating gluten free!