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    Scott Adams
    Scott Adams

    Chocolate Chip Ginger Cookies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Ellen in Oregon.

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    Mix in a bowl with a wire whisk:

    1 cup white rice flour
    ¼ cup sorghum flour (or any other gluten-free flour you like)
    ¼ cup rice protein powder or ¼ cup any other gluten-free flour
    ½ to 1 teaspoon xanthan gum
    ¾ teaspoon gluten-free baking powder
    ½ teaspoon cinnamon
    1/8 teaspoon ground cloves
    ¼ teaspoon ground cardamom, or to taste
    ¼ to ½ teaspoon salt

    In a mixer beat:

    1 cup (2 sticks) unsalted butter, softened, or 1 cup oil (I like safflower) or for a lower fat version:
    ½ cup oil + ½ cup baby food pears (I use a 4 oz. jar of organic pears)
    1 cup brown sugar
    1 large egg or 2 egg whites

    Beat in flour mixture, then when well combined add:
    1/3 to ½ cup crystallized ginger, chopped fine
    1 ½ cups semisweet chocolate chips
    Optional: Chopped nuts and raisins

    Drop dough by rounded teaspoons (I used a tablespoon) onto a Teflon or coated pan, or butter yours and bake in preheated oven at 350F for 10 to 12 minutes, or until golden (approximately 18 minutes). Cool on baking sheet 1 minute, and then transfer to racks to cool completely.

    Extra notes: The rice protein powder I use is from NutriBiotic and is labeled vegetarian brown rice. The rice protein powder tastes great in baking, but terrible as a blender drink. It also adds a nice consistency to the finished baked goods. Other than the rice protein powder, I only use white rice flour for baking because the result is more predictable and tastes better than brown rice flour, even though I am aware that brown rice is more nutritious - but give me a break - I am making cookies and sweet treats after all. . The oil + baby food pears (it could also be applesauce) takes the place of 1 cup (2 sticks) unsalted butter. The baby food pears, produced better results than the applesauce. I cannot taste the pears at all, just the flavors of the spices. When I have used applesauce, the taste of the apples always came through. I use baby food pears + oil in all my baking.



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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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