I can’t stand it when I spend lots of time making a new recipe and it tastes horrible. This happens so much with gluten free recipes. Usually now I just find a great recipe and convert it myself. That way I know that I started with something good. It can be pretty time consuming but worth it for something you make often. I promise you…..these wheat-free cookies are EXCELLENT.
The original recipe (using wheat flour) is from happymoneysaver.com. I have made these cookies many times. Slightly crisp on the outside and chewy and gooey on the inside. It’s pretty hard not to eat three or more, especially when they are warm out of the oven.
This recipe makes about 10 dozen cookies! You will need to use a very large bowl. I use a KitchenAid stand mixer and the bowl is full. When I mix the chocolate chips in, the dough starts to work it’s way to the top of the bowl. I just shut the mixer off and then scrape it down. Mix one more time and you’re done.
It’s a blizzard here today. Kids are home from school early and I haven’t made these in a long time. Today I used a pre-mixed gluten free flour instead of the barley, millet and sorghum, because that’s what I had. They are delish! So much for dieting today. I use Pamela’s baking and pancake mix for a lot of gluten-free baking.
The nicest part about these cookies (besides the taste) is that you can bake them from frozen. I usually make a few dozen right away and then I let my cookie sheet cool. Once it’s cooled off, I portion cookies onto parchment paper on the cookie sheet. Press slightly to flatten a bit and then freeze. Once they are frozen, pop them into a freezer bag and you have homemade, wheat-free cookies whenever you want!
To make gluten-free, use Pamela’s gluten free baking & pancake mix. I make them this way all the time!!
- 1 stick of salted butter, room temperature
- 1 1/2 cups shortening
- 1 1/2 cups sugar
- 2 cups brown sugar
- 3 eggs
- 2 tablespoons vanilla
- 2 tablespoons apple cider vinegar
- 3 cups barley flour
- 1 1/2 cups millet flour
- 1 1/2 cups sorghum flour
- 1 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1 tsp guar gum
- 2 tsp xantham gum
- 1 tablespoon cinnamon
- 4 cups chocolate chips
- Preheat the oven to 350F.
- Cream together the butter, shortening and sugars.
- Add the eggs, vanilla and apple cider vinegar. Mix well.
- In a separate bowl, whisk together the flour, salt, baking soda, guar gum, xantham and cinnamon
- With the mixer running, add flour mixture a little at a time until well combined.
- Stop the mixer and add the chocolate chips.
- On the lowest speed, mix in the chocolate chips until incorporated.
- Line cookie sheets with parchment paper. Using a teaspoon or scoop, drop cookie dough onto parchment paper. Flatten tops slightly.
- Bake about 12 minutes until lightly, golden brown.
- Freeze some for later: Line a cooled cookie sheet with parchment paper. Scoop the cookie dough into round balls.Flatten slightly. Freeze until firm. Transfer the cookies into a freezer zip lock bag and store in the freezer.
- To bake from frozen: remove from the freezer and place on parchment lined cookie sheet. Bake (without thawing) at 350F for 12-15 minutes.
I have made these cookies using Pamela's flour and they are still amazing. If you have the xantham and guar gum, add it when using the Pamela's.