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Topic: Yummy GLUTEN-FREE Banana Chocolate Chip & Nut Cookies  (Read 1433 times)
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« on: August 01, 2010 10:13:15 PM »


This is my first ever gluten-free cookie from scratch.  Since my mom was diagnosed with celiac over a year ago, we have been using Pamela's Gluten Free baking mixes, which I will say are good, but nothing beats a cookie made from scratch.  So today I decided was the day I was going to make my mom a gluten free cookie that our whole family would enjoy.  I researched a couple of gluten free "all purpose" flour mixes, and found one that had ingredients that looked relatively affordable and easy to mix and find.  All that I had left to do was find a cookie recipe to tackle, I have gotten relatively good at adapting gluten filled recipes, to gluten free goodness, so I didn't look for a gluten free recipe.  I decided to make something with banana as we had bananas which had gone a little to ripe for eating and I was not in the mood to make banana nut bread today.  So finally I came across this recipe: Banana Chocolate Chip Cookies, and decided it should be easy enough to make gluten free. 

I followed the recipe as is, just made some changes to the ingredients and doubled the recipe.  I will list the ingredients and measurements I used here as well as the GF "all purpose" flour mix I used.  You can probably use any gluten free all purpose flour, if you have your favorite or buy a mix, but I only know how these cookies taste with the mix that I made, so just a warning that if you use something different your cookies are bound to taste a little different.  Also depending on the mix you use, you may or may not need to add xanthan gum, a binding ingredient which takes the place of gluten in baked goods.  Now if you are new to the GF lifestyle you will notice that it is very expensive, but don't fret over the price, a little goes a long way, and that package that might cost you anywhere from $8 - 13 will last you quite a while, it just depends on how much baking you do, it probably won't be something that you buy every month.

The GF All Purpose Flour Mix (I found it on Gluten Free Mom)
2 parts Brown Rice Flour (I used Bob's Red Mill Organic Brown Rice Flour)
2/3 part Potato Starch (This is not Potato flour, the two are different.  I used Ener-G brand)
1/3 part Tapioca Flour (This is sometimes referred to as tapioca starch, this is the same thing, and I used Ener-G brand)

I actually mixed up a big batch of this, because I bake often, which is contained in an air tight container.

Now for the ingredients.
2/3 cup butter (softened)
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups GF "All Purpose" flour
2 tsp. GF baking powder (check this, some baking powders have gluten hidden in them)
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. xanthan gum (to be mixed with the other dry ingredients)
1 bag (12 oz) of chocolate chips
1 cup chopped walnuts (optional)

A little about the cookies, they are very cakey and extremely moist if you cook them the way the recipe says, until the bottom edges are golden brown, however you can get a more cookie texture by cooking them until they are golden brown on the top as well.  Also even though the recipe should have yielded 6 dozen, I got a little over 3 dozen, however my cookies were quite large so it might have to do something with that.  My cookies also took fifteen minutes to bake and I don't know if that is due to the larger size or the different flour, this was my first time cooking these cookies period.

Sorry for the long post, but I know how overwhelming it can be to have to learn how to bake an entirely new way and I wanted to help anyone who also might be experiencing this.  After all 1 out of every 10 people are living with celiac disease, most don't know it, so I figured that there might be some craftsters who would appreciate a regular cookie recipe that has been made gluten free.  If you have any questions feel free to comment or pm me.

On Pottermore?  Add me, Pumpkinsparks110.

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« Reply #1 on: August 02, 2010 04:41:18 AM »

These look great, thanks for sharing. It's always better to go with a recipe that someone has tested rather than pull a random one off the interwebs.

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« Reply #2 on: August 02, 2010 11:20:13 PM »

Thanks for posting these!  I'm celiac and am always looking for new recipes to try  Smiley

What temp did you bake yours at??  And about how much banana did you use?


I'm back after a long time away and trying to find time to craft as I adjust to life as a mom!
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« Reply #3 on: August 03, 2010 04:07:01 AM »

What temp did you bake yours at??  And about how much banana did you use?

Like I said, I followed the recipe exactly.  I baked them at 350 and used about 2 large bananas since that is what I had on hand and needed to use.  My mom's always told me, 3 medium mashed bananas equal about a cup. 

Just a warning though, if you want a real cookie texture these are not the cookies for you, these are somewhere between a cookie and a muffin (think the soft cakey sugar cookies that you buy from store's bakeries).  I think it's the banana that makes them so moist, because all the other ingredients are very similar to Tollhouse Cookies.

On Pottermore?  Add me, Pumpkinsparks110.

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« Reply #4 on: October 18, 2013 02:12:29 PM »

Looks delish! Grin
thanks for sharing your recipe and fab info

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