Gluten-free chocolate chip cookies

Ever since starting my GF diet, I’ve been craving chocolate chip cookies. Of course! Funny thing is, I don’t crave chocolate usually. So I got out my trusty organic GF flour and went to work. It’d been a while since I used it, and the label said it expired about two months ago, but I figured I’d give it a shot anyway.

A lot of GF flour blends are not 1-1 ratio, meaning if the recipe calls for 1 cup of regular flour, the amount of GF flour might be different. I love Namaste GF flour because it is a rice flour blend and 1-1 ratio, which makes baking so much easier.

The recipe is right on the back of the bag, and super easy:


2 1/2 cups Namaste Foods Perfect Flour Blend
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened (2 sticks)
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 eggs
2 cups gluten free chocolate chips (12 oz. pkg.)
1 cup chopped nuts (optional)


Preheat oven to 375 degrees F. Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts (if using). Drop by small rounded teaspoon onto ungreased cookie sheets. Bake for 9-11 minutes or until golden brown. Cool for 2 minutes then remove to wire racks to cool completely. Makes about 5 dozen cookies.

I got it all mixed up, on the cookie sheet and I was ready to go.


About half way through baking, I checked on them and knew right away something was wrong. I must have made the cookie balls too big! They were running together and it looked like it was going to be a big mess. I thought I made them about the same size last time, but clearly I must’ve been mistaken.


When they were finished cooking, I took them out and got them off the cookie sheet ASAP so they didn’t over cook. But they were crumbling, and falling apart! This is NOT the way they usually look – at least not that I could remember.

Surely, we could correct this and make them smaller on the second batch. Unfortunately, the second batch turned out even worse! They burned! I was devastated.


I knew something was wrong. Could the barely expired flour really mess them up THAT bad?! It’s possible, GF flour can be VERY finicky. Thankfully, the first batch still tasted good, even if they were a crumbly, crispy mess.

Finally, when I was doing the dishes and cleaning up the mess, realized the problem. I didn’t use the correct amount of flour!! The recipe calls for 2 1/2 cups, and I only used 1 1/2 cups. It was late and I was so tired – obviously I wasn’t paying close enough attention.

Oh well! Until next time, cookies! Next time you WILL look and taste like you should!



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