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    Scott Adams
    Scott Adams

    Chocolate Chip Cookies #2 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Theresa Suart.

    Johns Favorite Cookies:

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    ¼ cup white sugar
    ½ cup brown sugar
    ½ cup shortening, butter or margarine (gluten-free of course)
    1 teaspoon of flavoring (our Co-op has a gluten-free vanilla but sometimes we use rum instead)
    1 egg
    ¾ cup white or brown rice flour
    ¼ cup soy flour
    ½ teaspoon baking soda
    ½ teaspoon salt
    6 oz. package of chocolate chips (gluten-free, of course!)

    Cream the shortening in a large mixing bowl until very soft. Add the sugars, salt and vanilla and mix well. Add the egg and mix well. Preheat oven to 350F. Mix in the dry ingredients. Stir in the chocolate chips. Drop by SMALL teaspoons on lightly greased cookie sheets and bake 8 - 10 minutes (watch carefully). Cool on pan briefly and carefully remove to a cooling rack. The cookies are very delicate at this stage, but once theyre cool, they taste like traditional chewy cookies. Resist the urge to make large cookies. John & I tried, only to have a big mess on our hands (and in our kitchen).



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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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