CJ’s Gluten Free Chocolate Chip Cookies

12 days into eating gluten free. 3rd day with zero headache, my stomach has calmed down, and I’ve slept at least 6 hours the last 2 nights. I’m 99% sure now that I’m gluten intolerant. Pigging out on whole grains for a couple of weeks made me violently ill. But, it appears to only be gluten that bothers me.

I’ve been doing some experimental baking, and other than breads, substituting flour with 1/2 oatmeal flour and 1/2 gluten free flour (I’ve been using KAF’s Measure for Measure, but will be making my own once it runs out) and have had great success with it!

I’ve done oatmeal cookies, cornbread muffins, and yesterday, chocolate chip cookies. 

A glass of red wine gives me a small headache… and I believe there is gluten in wine. Chocolate, which I thought was a migraine trigger, hasn’t been bothering me.

I’m not sure I want to test eating out just yet, until I learn more about what food items other than the obvious, contain gluten, because I know it’s in a lot of pre-made stuff.

Gluten Free Chocolate Chip Cookie
Gluten Free Chocolate Chip Cookie

CJ’s Gluten Free Chocolate Chip Cookies

1 cup butter softened
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups oat flour
1 1/2 cups gluten free flour
2 cups dark chocolate chips
1 1/2 cups chopped walnuts

Cream together the butter and both sugars until smooth.

Add the eggs and vanilla and mix thoroughly.

Add the soda, baking powder, salt and flour and mix well.

Stir in the chocolate chips and nuts.

Bake in a 350 (convection) degree oven about 16 minutes. My oven bakes a little differently than most I’ve used, so just bake until they’re golden in color. If your oven isn’t convection, bake at 375 degrees.

These will spread out more than cookies baked with regular flour, and they’re crispier.

CJ Tinkle

This Post Has 6 Comments

  1. I have Celiac Disease. Red wine does not have gluten. All labels must be read, as gluten is put into spices, etc. Check the Celiac Foundation, lots of good info there. I have found no substitute for bread, and in my opinion, Cup For Cup, formulated by Thomas Keller at the French Laundry, is the best gf flour. I don’t bother trying to make bread, the graininess of rice flour doesn’t agree with my palate, but it is good for sauteing chicken, gives it a crispy taste. Good luck.

    1. I don’t believe I have Celiac or I think my responses would be worse. From what I’ve read, in order to be tested I have to consume a fair bit of gluten for a while, which I’m not willing to do to myself! I’ve read that Cup for Cup is the best gluten free flour, and I’ve found a copycat recipe for it I’m going to try as it’s quite expensive.

      Here’s what I read about red wine: Wine is naturally gluten-free, but some practices — including using gluten during the fining process and aging it in oak barrels sealed with wheat paste — may add tiny amounts of gluten. If you’re sensitive to traces of gluten, ask the winery how their products are made or purchase certified gluten-free varieties.

  2. So glad it is working out for you!

    1. Thanks, hopefully I’ve got it right this time 🙂

  3. I have been GF for a few years now… It has helped my stomach issues and aches. A
    great GF flour is……ERIKA’S ALL PURPOSE GLUTEN FREE FLOUR MIX RECIPE. I have used this for everything! And the white bread is amazing. Ck out http://www.alittleinsanity.com
    This changed my life.

    1. Thank you for the link Linda.I’m going to continue down the gluten free path for a few months and see how I do. This past week, I had 4 days of headaches again (but not migraines), despite being gluten free.

Your feedback is always welcome! If you have a question, I will respond to it here.

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