Gluten Free Chocolate Chunk Cookies

I used Bob's Red Mill Gluten Free All Purpose flour once before to make chocolate muffins: and pumpkin muffins
They both turned out great, even though the recipe uses a different blend of flours.

I wanted to try a chocolate chip cookie recipe because...well, do I even need a reason? But I didn't feel like creating a recipe so I went to the Bob's Red Mill website and got a recipe for chocolate chip cookies I followed everything exactly and baked them for the full 12 minutes in order to get a nice toasty brown color on the bottom. I used chopped chocolate chunks instead of chips because that's what I had on hand. Now, as someone who CAN eat regular chocolate chip cookies made out of regular wheat flour, I like these GF cookies MUCH better. They are just as comforting and still have that chewy texture with a crisp edge.

So overall, I rate this recipe 5 stars and it will be my go-to recipe for chocolate chip cookies.

Wheat free, egg free, corn free, soy free, nut free Brownies.

The bf is allergic to wheat, eggs, corn, soy, and nuts and it has been fun coming up with meals and experimenting with different grains. Baking has been the biggest challenge since what makes traditional desserts so good are the processed white flour, butter, sugar, and eggs. Chemically, gluten is what gives baked goods that soft fluffy texture and without it, breads and cakes can come out like rocks. There are plenty of gluten-free recipes that account for this and can produce a dessert that tastes like ‘the real thing’. However, finding one that excludes all five of the ingredients above is difficult. I know, fruit makes a satisfying healthier dessert but we need a little decadent sweetness once in a while (especially during stressful times like receiving the 10th internship rejection letter). After looking at a gazillion gluten-free brownie recipes and getting a feel for what flours work best and how well flaxseed will work as an egg substitute, I put together a recipe.

The result was a fudge-y, chocolate-y brownie. Probably not the prettiest looking thing as it doesn’t smooth out on top, but...whatevs, its allergy free. They are best when they are completely cool because they fall apart when super warm (or you can just eat it with a spoon).

Also, it can be made in ONE bowl!

1/2 c. butter
1 bar (4oz) unsweetened chocolate
1 c. sugar (I used cane sugar, can use brown)
1tsp. vanilla
3/4c. brown rice flour
1 tsp. salt
2 tbls flaxseed mixed with 6 tblsp water.

Preheat oven 350 degrees. Grease 8 x 8 pan.

In a medium size bowl, melt butter and chocolate in microwave stirring every 30 seconds until completely melted. Add sugar and vanilla, mix. Add rice flour and salt, mix. Add flaxseed mixture, mix. Pour and spread into pan. Bake 30 minutes.