These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. You just won’t believe how good they are!
Well well well. Yesterday was National Chocolate Chip Cookie Day (who knew? who cared? me!) yet here I am, a day late and a dollar short, posting a new recipe for gluten free New York Times Chocolate Chip Cookies now. Of course, it’s not my recipe, really.
But this is precisely the sort of recipe that would have been solidly off-limits before writing Gluten-Free on a Shoestring Bakes Bread. Before Bakes Bread, there was no gluten free bread flour. A.B.B. (after Bakes Bread), we have gluten free bread flour. Boom!
These are the cookies to scale. They are not for the faint of heart.
If you’re not familiar with the Famous New York Times Chocolate Chip Cookies, they’re made with a combination of bread flour and cake flour. We make bread flour like we do with our new gluten free breads and we make cake flour the way everyone does: with a combination of about 80% all purpose (gluten free) flour + 20% cornstarch.
The dough really does benefit from being chilled for 24 to 72 hours. But if you can’t hack the wait, how about you chill half the dough and bake off half the dough? Just a thought. You’re still the boss.
How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes
3/4 cup (105 g) all purpose gluten free flour (I used my mock Better Batter)
1/4 teaspoon xanthan gum (omit if your blend already contains it)
1 1/2 tablespoons (14 g) cornstarch
7/8 cup (122 g) Gluten Free Bread Flour*
5/8 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 cup + 2 tablespoons (120 g) granulated sugar
10 tablespoons (140 g) packed light brown sugar
10 tablespoons (140 g) unsalted butter, at room temperature
1 egg (60 g) at room temperature, beaten
1 teaspoon pure vanilla extract
10 ounces bittersweet chocolate disks
Coarse salt, for sprinkling
*BREAD FLOUR NOTES
1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread,
contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
In a large bowl, place the all purpose flour, xanthan gum, cornstarch, bread flour, baking soda, baking powder, salt and granulated sugar, and whisk to combine well.
Add the light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the butter, egg and vanilla, mixing to combine after each addition.
The dough will be thick.
Add the chocolate disks, and mix until they are evenly distributed throughout.
Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally for 24 to 72 hours.
On baking day, preheat your oven to 350°F.
Line three large rimmed baking sheets with unbleached parchment paper.
Divide the dough into 9 balls, each about 3 1/2 ounces (the size of generous golf balls), and place them at least 6 inches apart from one another on the prepared baking sheets.
Sprinkle the tops lightly with coarse salt, and place in the preheated oven.
Bake until golden brown all over but still soft toward the center (18 to 20 minutes).
These healthy Pumpkin Breakfast Cookies make a nutritious and grab-and-go breakfast that tastes like fall! This gluten-free and clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds and honey.
In the 2 years since posting this wonderful recipe for the first time, it has quickly become the most popular recipe on this site! Mainly thanks to Pinterest! There is not much to be improved or updated on this post. The recipe in ON SPOT! I’ve remade them many times since without changing anything.
Even 2 years later, I still love the images – the lighting was awesome that day. These were some of my first food photos that I truly loved. Maybe I could take slightly better ones now, but the difference would be minimal. And I want to hold on to these almost for nostalgic reasons.
The only one thing this post was missing was a video! Which is hereby remedied. I am leaving the rest of the post and the recipe unadulterated for you below. I have never been a fan of cooking first thing in the morning or making any breakfast that involves a lot of prep.
And some days I am especially happy to have my breakfast already waiting in the fridge. I am not a morning person, still some mornings are harder than others. Like the morning after a night of my baby Olivia randomly deciding to wake up no less than 6(!) times for no obvious reasons.
Or when I went to bed waayy later than I should have either because I was working, binge-watching Netflix, or finishing just one more chapter of a book. It’s on those super-rough mornings that I could hug myself for having prepared some make-ahead breakfast like these breakfast cookies (or awesome overnight oats).
They are like having a bowl of yummy oatmeal with lots of mix-ins only without the bowl. The convenient cookie shape offers itself for breakfast on-the-go.
HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES
¼ cup Spectrum® coconut oil, melted
¼ cup honey
1 cup rolled old-fashioned oats
1 cup quick cooking oats
⅔ cup unsweetened, dried cranberries
⅔ cup pumpkin seeds
¼ cup ground flaxseed
1 teaspoon pumpkin pie spice
½ teaspoon sea salt
½ cup pumpkin puree
2 eggs, beaten
Preheat oven to 350 F. Line a baking sheet.
In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt.
Add pumpkin puree, eggs and warmed coconut oil and honey.
Stir until fully combined.
Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking).
Bake for about 15-20 minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage container.
You can find complete recipes of this PUMPKIN BREAKFAST COOKIES in leelalicious.com
A delicious Gluten Free lemon bars recipe with the best gluten free shortbread crust. They’re the tastiest gluten free dessert bars you’ll ever try and dairy free too.
Over Christmas I wanted to make mince pies, they are traditional British
pies filled with mincemeat and are common all over the UK during the festive period, I was yearning for a taste of home and so decided to throw some together at the last minute.
I’ve made Mince Pies with gluten free pastry in the past, I adapted a gluten shortcrust pastry recipe from an old British cookbook and they worked very well as I remember.
Now perhaps it’s because I’m totally disorganized or simply a function of being on the wrong side of forty, but I couldn’t remember which book or which recipe I’d used previously, so in a rush I turned to Google and pulled up a recipe for gluten free pastry off the internet, what could possibly go wrong?
“They’re a little bit chewy, Mom” said my ten year old son, he was being very generous.
They were basically inedible and tough as old boots. There was nothing else for it but to trash them, and I never did get around to trying Mince Pies again as all the Christmas busyness took over and we simply moved on to cooking other sugar filled goodies instead.
Well I’m happy to report that my gluten free Lemon Bars work well and the shortbread crust is perfect!
No baking disasters with them so far and no complaints from my son or anyone else in the house. They were so tasty that I ended up giving away some away for fear that I would eat the whole lot while the kids were at school.
How To Make Lemon Bars – Gluten Free | Food Recipes
175g (Approx. 1.5 sticks) Dairy Free Margarine (or butter if you don’t need to avoid dairy)
75g (1/3 cup + 1 tbspn) sugar
250g (Approx 1.5 cups (see notes!) ) gluten free all purpose flour
1tsp xanthan gum (omit if your flour has any gums added)
½ tsp gluten free baking powder
300g 1½ cups sugar
120mls ½ cup fresh lemon juice
4 large eggs, beaten
30g ¼ cup all purpose gluten free flour, or cornstarch
gluten free powdered sugar to dust
You will need a 9×13 baking pan, line the base and sides with parchment paper
Preheat your oven to 350f
Cream butter (or margarine) and sugar in mixer.
In separate bowl add flour, xanthan gum, baking powder and mix well.
Omit the Xanthan gum if you are using a ready made flour mixture which has gum added.
Add flour mix to butter/sugar and mix well until combined.
Your ‘dough’ may be soft, especially if you used dairy free spread.
If you find it is super soft then put it in the fridge for half an hour to firm up a little
Press your dough into the lined baking pan and spread out evenly with an offset spatula, I sometimes find that the back of a spoon works well too.
It’s hard to tell when looking at the baking pan, but try and get the dough spread with an even thickness.
Bake at 350 for 20 mins or until lightly brown.
While base is cooking make the filling, mix all the topping ingredients except the powdered sugar.
When base is cooked pour over topping and return to the oven to bake for a further 30 minutes or until the center is set and no longer moves when you shake the pan.
Cool for two hours in the fridge, dust with icing sugar when fully cooled and cut into squares.
Notes 1. I bake by weight as I find that gives the most consistent results, especially when baking gluten free. One cup of your gluten free flour blend may not weigh the same as my blend, all the commercially available blends have different mixes and ratios of flour in them. I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe.
You can find complete recipes of this Lemon Bars – Gluten Free in noshtastic.com
One of the most loved recipes on the site is our banana bread, and one thing people seem to like to do to change it up is to add chocolate chips to it. That’s sort of a no-brainer, right?
Dear banana bread lovers, putting chocolate chips in your banana bread is like having your bananas and chocolate go on a date. Lovely and sweet, yet still separate and distinct. After a while both want something more—a merging of wills, a commitment!
Well, if chocolate and banana were going to do the deed, this would be the result—a richly chocolate banana bread, infused with cocoa, speckled with chocolate chips, with warm hints of butter, vanilla, and allspice.
How To Make Chocolate Banana Bread | Food Recipes
3 large ripe bananas (easily mashable)
1/3 cup melted butter
3/4 cup brown sugar (packed, light or dark)
1 teaspoon salt (1/2 a teaspoon if using salted butter)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/2 cup semi-sweet chocolate chips
Using a blender, food processor, or a fork, purée the peeled ripe bananas until smooth.
You should have 1 1/2 to 1 3/4 cups of banana purée.
Butter or spray with cooking spray the inside of a 5×9-inch loaf pan.
Preheat oven to 350°F (175°C) with a rack in the middle.
2 Place the banana purée into a large mixing bowl. Stir the melted butter.
Stir in the brown sugar and salt.
Whisk to break up any clumps of brown sugar. Stir in the beaten egg and vanilla extract.
In a separate bowl, vigorously whisk together the flour, cocoa, baking soda, and allspice.
Add the flour mixture to the banana mixture and stir until just incorporated.
Stir in the chocolate chips.
Pour batter into a buttered loaf pan.
Place in a 350°F (175°C) oven and bake for 1 hour.
Note that because of the chocolate chips that melt in the bread as it cooks, it’s hard to check for doneness using a tester that you insert.
One way to test is to gently push the center top of the chocolate banana bread down with your finger.
If it feels relatively firm and bounces back when you release your finger, that’s a good sign that it’s done.
These cheery, blackberry crumb bars are a summertime favorite and make a perfect afternoon snack or simple dessert.
I need some tips from some experienced mothers. How do you get your babies to take their medicine? Yesterday, my baby was diagnosed with his first ear infections, one in each ear :'(. In the past, giving him medicine hasn’t been a problem and he would drink it right down.
But, he is determined this thick, sticky white antibiotic is the last thing he is going to swallow. I’ve tried rationalizing and talking it through with him, telling him it will make him feel better. Apparently, feverish five-month olds are not the most rational creatures on the planet.
The nurse I talked to at the Dr’s office recommended squirting it into the side of his cheek and then massaging his throat to make him swallow. Sounds easy enough in theory, but that doesn’t account for his flailing arms and wriggly little body. It has become a two person operation to give it to him. Just 17 more doses to go.
HOW TO MAKE BLACKBERRY CRUMB BARS | FOOD RECIPES
For the crust and topping :
3 cups all-purpose flour
¾ cup cold butter, cut into pieces
¾ cup granulated white sugar
½ teaspoon salt
3 large eggs, beaten
For the blackberry filling :
4 cups blackberries, halved
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
¾ cup granulated white sugar
Preheat oven to 375 F. Grease a 9 x 13 inch baking pan.
Stir together the flour, ¾ cup white sugar and salt, cut in the butter with a pastry blender until the butter is in pea-sized pieces.
Stir in the beaten eggs with a fork.
Press half of the dough into the bottom of the baking dish.
Cut the blackberries in half, toss them with the lemon juice, cornstarch and sugar.
Sprinkle them over the crust in the pan.
Sprinkle with the other half of the dough mixture.
Bake at 375 F for 30-35 minutes, or until lightly browned. Let cool completely.