Why Aren’t All Gluten Free Flours Interchangeable?

Different flour blends contain different flours, and in different proportions. Different flours absorb moisture and fat differently. Therefore, it’s important to use the flour blend the recipe creator suggests. Visit Flippin Delicious’ post on Gluten Free Flours for more information.

What Gluten Free Flour Blends are Covered In This Roundup?

I chose to list recipes using the 8 most common gluten free flour blends. There are: 

• Bob’s Red Mill 1-to-1 Baking Flour
• King Arthur Measure for Measure Blend
• Cup4 Cup Multipurpose Flour (contains dairy)
• Pamela’s Artisan Blend/ 1:1 All Purpose
• Pillsbury Gluten Free Flour Blend
• GF Jules All Purpose Flour
• Namaste Perfect Flour Blend
• Authentic Foods Multi Blend Flour

Generally, when working with a new-to-you flour blend, I always recommend visiting their website for recipes. However, I wanted to showcase some of the hard work that some of my fellow bloggers are doing, to recipe test with these specific flours. This list is not exhaustive. There are many more gluten free chocolate chip cookie recipes on the internet. These are simply ones I chose to represent each flour blend.

Deliciously Irresistible Gluten-Free Chocolate Chip Cookies made with Bob’s Red Mill

A Girl Defloured’s gluten free chocolate chip cookie recipe uses Bob’s Red Mill 1-to-1 Baking flour. Known as the “blue bag,” this flour blend already contains xanthan gum.

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The Best Gluten Free Toll House Cookies made with King Arthur Measure for Measure

Fearless Dining's recipe for chocolate chip cookies use King Arthur's Measure for Measure flour blend, which already contains xanthan gum. Many BJ's Warehouse stores and Costco stores carry this blend in a 5 lb bag.

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Gluten Free Levain Bakery Cookies using Cup 4 Cup

The Gluten Free Austrian uses Cup 4 Cup for her Levain Style gluten free chocolate chip cookies. Visit her website for other Levain style cookie recipes.

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Gluten-free Chocolate Chip Cookies Made with Pamela’s Gluten Free Flour Blend

Wheat by the Wayside uses Pamela's Artisan Flour blend for many of her baked goods. This flour blend is available at Meijer stores.

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Gluten Free Chocolate Chip Cookies Made with GF Jules Flour

While LIfe After Wheat recommends using GF Jules flour blend for this recipe, but she also states this recipe will work with Better Batter top 8 allergen free flour blend as well

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The Best Gluten Free Chocolate Chip Cookies made with Namaste flour

Namaste Flour blend contains sweet rice flour, which is very sticky. I highly recommend only using this flour in recipes that are specifically made with it. This flour blend is available at some Costco locations.

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The Best Chewy Gluten-free Chocolate Chip Cookies made with Authentic Foods Flour

My Gluten-Free Kitchen uses browned butter to create these delicious chocolate chip cookies. She also has successfully used Gluten Free Mama's Almond Flour blend for this recipe.

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Vegan Gluten Free Chocolate Chip Cookies

These Vegan Gluten Free Chocolate Chip Cookies are made with Better Batter Gluten Free Flour blend.

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Ooey Gooey Almond Flour Chocolate Chip Cookies

This grain free and gluten free chocolate chip cookie recipe is made with almond flour and peanut butter

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Giant Chewy Keto Chocolate Chip Cookies

Giant Chewy Keto Chocolate Chip Cookies are here for those of us who believe in generously portioned, gooey to the max cookies! Made with almond flour

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Small Batch Gluten Free Chocolate Chip Cookies

Follow this recipe to make small batch gluten free chocolate chip cookies. Made with brown butter and no chill time required.

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Gluten Free Cherry Chocolate Chunk Cookies

Given that Traverse City, MI is the cherry capital of the world, these Gluten Free Cherry Chocolate Chunk cookies could be Michigan's official cookie!

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Gluten Free Tahini Chocolate Chip Cookies

These tahini gluten free chocolate chip cookies are free from the top 8 allergens. *Contains sesame

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Easy Gluten Free Chocolate Chip Blondies

These easy gluten free chocolate chip blondies use a Bob's Red Mill Gluten Free Cookie Mix and a Bob's Red Mill Gluten Free Cake Mix, and they're the easiest recipe you'll ever make.

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Have a different favorite gluten free chocolate chip cookie recipe? Share it in the comments, below. Please mention which flour blend you use, for that recipe.

Should I Refrigerate My Cookie Dough? 

Short answer, yes. Refrigerating your cookie dough allows a few different things to happen. One, it allows the flours to absorb all the moisture in the dough. Secondly, it deepens the flavors and sugars in the cookie. Finally, when you refrigerate dough, it prevents cookies from over spreading, while baking.

Other Recipe Collections

I also created a cinnamon roll recipe collection. Similar to this post, I included recipes made from different flour blends. Looking for savory dishes? Check out my collection of top 8 allergen free recipes, which include appetizers, entrees, and dessert. What other recipe collections would you be interested in? Tell me in the comments below! 

This post contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published August 2022

The post Ultimate Gluten Free Chocolate Chip Cookie Collection appeared first on MI Gluten Free Gal.

Cake Mix + Cookie Mix = Blondies

“Necessity is the mother of invention.” I “created” these gluten free chocolate chip blondies one year at our Michigan Gluten Free Kids Camp. We needed an extra dessert to serve, and had limited ingredients. However, we did have one Bob’s Red Mill gluten free chocolate chip cookie mix and one Bob’s Red Mill gluten free Vanilla Cake mix. Blondie thickness lands someplace between a cake and a cookie, right? What’s the worst that can happen? (Technically, lots.)

Let me tell ya, these gluten free chocolate chip blondies were a resounding success! So much so that I now make these every year for camp. Recently, one of our frequent volunteers wanted to make them for a party. So, I decided it was high time I shared with you my “secret” recipe to serve at any large gathering. At camp we double this recipe, but I figure you’re likely not feeding 60 hungry kids and camp counselors. Although, if you have a teenager in the house, it may feel that way!

Are Bob’s Red Mill Mixes Dairy Free?

I hesitate to title these gluten free chocolate chip blondies “dairy free.” These mixes, per the ingredient list, contain no dairy. Even the chocolate chips in the Bob’s Red Mill gluten free chocolate chip cookie mix contain no dairy. However, when dealing with food allergies, it is always important to check for the possibility of cross contact. We often serve many kids who must eat dairy-free at camp. However, most of them are simply lactose intolerant. (We accommodate other food restrictions as well!)

Dairy Free Butter Substitutes

When it comes to dairy free ingredients, I have a few favorites. I really like to use Earth Balance Buttery Sticks for baking. However, in past years we served one girl who not only had to stay away from dairy, but also olive oil and soy. Therefore, we chose to switch to only using organic Spectrum Palm Oil Shortening. It worked PERFECTLY in these gluten free chocolate chip blondies. My other favorites for dairy free baking include Thai Kitchen coconut milk and coconut oil. I find that coconut oil acts a lot like shortening. For what it’s worth, Crisco states that their regular shortening is dairy free.

Dairy Free Chocolate Chip Brands

While the Bob’s Red Mill gluten free chocolate chip cookie mix contains chocolate chips, one can always use more. Because we try to keep our menu at camp as dairy free as possible, I use Enjoy Life Chocolate Chips in our dessert recipes. One bag added to gluten free chocolate chip blondies recipe perfectly pumps up the chocolate level. Other brands of dairy free chocolate chips include Pascha Chocolate and Free 2 B Foods. Check out this list from Go Dairy Free for more brands of dairy free chocolate chips you can use.

Can I Make These with A Different Brand of Mixes?

So below is the recipe for these gluten free chocolate chip blondies. However, truly the recipe is the simple combination of both directions of both mixes.** I have NOT tried this with any other brand. If you choose to try this with mixes from Betty Crocker or Pillsbury, follow the ingredient directions that are on their respective packages.

**Please note that I “reduced” the amount of water in this recipe, because butter can behave differently in baking than shortening. Check out these tips on how to substitute shortening for butter (and vice versa) from The Spruce Eats.

Recipe

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Easy Gluten Free Chocolate Chip Blondies

Keyword gluten free blondies

Equipment

• Equal Exchange Organic Chocolate Chips Semi Sweet, 10 oz
• Enjoy Life Semi-Sweet Mini Chocolate Chips, Baking Chocolate Chips Bundle, Vegan, Dairy Free, Gluten Free, Nut Free, Kosher, Soy Free Allergy Friendly, 6 Bags (10 oz Each)
• Bob’s Red Mill Cookie Mix, Gluten Free Chocolate Chip, 22 oz
• Bob’s Red Mill Vanilla Yellow Cake Mix, Gluten Free, 19 Ounce (Pack Of 4)

Ingredients

• 1 cup Palm Oil Shortening or Earth Balance Buttery Sticks
• 4 Eggs
• 1 cups water Add up to 3 extra tbsp water if too thick
• Bob’s Red Mill Gluten Free Chocolate Chip Cookie Mix
• Bob’s Red Mill Gluten Free Vanilla Yellow Cake Mix
• 1 bag Enjoy Life Foods Mini Chocolate Chips

Instructions

• Preheat oven to 350 degrees and line two quarter sheet pans (or one half sheet pan) with parchment. 
• In KitchenAid stand mixer, cream palm oil shortening or Earth Balance Buttery sticks. Once smooth and whipped, add eggs. Once fully combined, slowly add 1 cup water until all wet ingredients are incorporated. (You can do this without a stand mixer, but you'll need a large bowl to do so.) 
• Next add dry mixes. Allow machine to stir both until a moist batter is created. If needed, add extra water, one tbsp at a time, up to 3 tbsp. 
• Finally, add bag of Enjoy Life chocolate chips. Mix until chips are fully incorporated. 
• Divide batter evenly between two quarter sheet pans (or two 9×13 pans casserole dishes), or bake in one half sheet pan. Smooth out the top and give the pan a good tap or two (or 5) to evenly distribute batter. 
• Place trays in a 350 degree oven and back for 20-25 minutes. I HIGHLY suggest rotating pans halfway through. 
• Allow to cool completely before cutting and serving. 

Notes

I have NOT tried this with any other brand. If you choose to try this with mixes from Betty Crocker, Pillsbury or King Arthur, please follow the ingredient directions that are on their respective packages.

**This post is NOT sponsored by Bob’s Red Mill. This post does however include Amazon Affiliate Links. Purchases made through those links provide me a small commission. However, this does not influence the cost of your purchases. Thank you for helping to support this website!**

Originally published September 2018

The post Easy Gluten Free Chocolate Chip Blondies appeared first on MI Gluten Free Gal.

Donuts: Something We Can All Agree On

My husband likes to listen to talking head news analysts in the morning. At 6 am, it’s really the last way I want to start my day. I mean, my head contains enough self – criticism and negativity on its own. Instead, I prefer to start my day with donuts. And I’m pretty sure I’m not the only one.

Recently Aldi offered their large selection of gluten free special buys in May. (I say recently, because after two weeks, my store was completely cleaned out.) However, one person mentioned she couldn’t enjoy the chocolate glazed donuts, because they contained egg. Therefore, I created this VEGAN basic gluten free donut recipe. #COMMUNITY

Egg Substitutes

So, baking dairy free (in my opinion) is much easier than baking egg free. Many options abound for replacing eggs. Many people use flax + water as a substitute. However, flax seeds do something to my gut. I’ve used applesauce in my vegan chocolate chip cookies. Therefore, I chose to play with aquafaba this time.

What is aquafaba? It’s the liquid in a can of beans. Wild, right? It magically whips up like egg whites. Many people recommend using 1/4 of aquafaba to replace one egg. However, when I do so, my baked goods always sink. Therefore, I used three tablespoons in my basic gluten free donut recipe. It worked like a charm!

What to do with the leftover chickpeas? Make my hummus recipe, of course!

Life Is Better With Chocolate

Now, you can make this basic gluten free donut recipe plain. My non-gf husband thoroughly enjoyed them that way. If I remember correctly, his exact words were “I’d buy these!” But, IMO, life is always better with chocolate. Some days with copious amounts of chocolate, amiright?

Remember those chocolate glazed donuts from Aldi I mentioned above? Those donuts are dipped in chocolate on both sides. I tried that. MESS ALERT! Therefore, I grabbed the sprinkles from my cupboard and decorated away. Life needs a touch of color, don’t ya think?

Other Gluten Free Chocolate Recipes

Donuts are meant to be shared. Know who I’d share with? My fellow advocates who bless me with their support and encouragement. Sometimes it’s a quick text message or even a comment on a post that makes my day. While we may live far apart, I know those in my “E.L.F. family” support and encourage me. Examples include:

• Mēgan from Allergy Free Alaska- You’ll love her Grain free chocolate chip donuts with chocolate ganache!
• Erica from Celiac and the Beast – Have you tried her Gluten Free Bourbon Vanilla Chocolate Chip Cookies?!
• Amanda from Eat At Our Table – I highly recommend her easy, peasy gluten free vegan chocolate mousse!
• Michelle from My Gluten-Free Kitchen  – Her Gluten Free Chocolate Strawberry Layer Cake is breathtaking!

Basic Gluten Free Donut Recipe Notes and Tips

I tried this recipe using egg, regular milk, and butter with King Arthur Flour Measure for Measure flour. It baked up a bit more dense. Therefore, maybe use a bit less flour. In addition, I made these vegan, using Bob’s Red Mill 1-to-1 baking flour. I would recommend using 2-3 tablespoons less flour, as they turned out much more dense.

I tried this recipe with applesauce instead of aquafaba, with great results. They may require a bit more baking time, maybe 12 minutes instead of 10. I did not try this recipe with flax egg. This recipe makes 6 donuts. I have not doubled it to test the results for a full dozen. However, I think you should easily be able to do so.

Other Donut Recipes

I’m a big fan of donuts. Other recipes on my site include gluten free mocha donuts, gluten free chocolate donuts with SunButter frosting and two ingredient pumpkin donuts. I also modified this recipe to make gluten free donut muffins. Looking for even more donut recipes? Check out this list of 52 gluten free donut recipes from In Johnna’s Kitchen.

**This recipe is based on alterations made from King Arthur Flour’s baked doughnuts recipe.**

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Basic Gluten Free Donut Recipe (Vegan Options)

Equipment

• King Arthur, Measure for Measure Flour 3 Pounds
• Enjoy Life Semi Sweet Chocolate Mini Chips, 10 oz
• Wilton Non-Stick 6-Cavity Donut Baking Pans, 2-Count

Ingredients

• 1 tbsp coconut oil or butter
• 1 tbsp oil I used canola.
• 1/4 c sugar
• 3 tbsp brown sugar
• 1/2 tsp vanilla
• 2 tbsp aquafaba or 3 tbsp applesauce or 1 egg
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/8 tsp nutmeg
• 1 1/4 c flour I used King Arthur Flour Measure for Measure, 155 grams
• 1/2 c rice milk or your milk of preference

For chocolate glaze

• 1 cup Enjoy Life Chocolate Chips
• 1 tbsp coconut oil

Instructions

• Preheat oven to 425 degrees.
• In a small bowl, melt coconut oil in microwave for 30 seconds. Remove from microwave and allow to come to room temperature. Meanwhile, measure milk in a 1/2 measuring cup and also allow to come to room temperature. If using a regular egg, also get this out of the refrigerator and allow to come to room temperature. 
• While those are coming to room temperature, combine baking powder, baking soda, salt, nutmeg and flour in a small bowl. I personally prefer weighing my flour instead of using a measuring cup, and I sift my flour prior to adding it to the other ingredients. Set bowl of dry ingredients aside. 
• Place melted coconut oil in bowl of stand mixer and allow to “cream” for up to 2 minutes. To that, add the oil, white and brown sugars, and vanilla. Cream ingredients together for 3-4 minutes. 
• Add aquafaba and whip for up to 1 minute. 
• Add bowl of dry ingredients and milk, alternating half of each until incorporated. Use a rubber spatula to make sure all flour is dissolved into the batter. 
• Lightly spray donut pan with cooking oil (like Pam) and fill the wells with batter. I do so by stretching a sandwich bag over the mouth of a tall glass, and pouring batter into the bag. Then cut the tip of the bag, and pipe batter into the 6 separate donut wells. 
• Bake at 425 degrees for 10 minutes. Allow to cool in donut pan for 5 minutes, then remove and place on cooling rack
• While donuts are cooling, place chocolate chips and coconut oil in a large glass bowl. Place over a small pot of boiling water, and allow to melt. Dip completely cooled donuts in melted chocolate glaze. Shake excess off into bowl, and transfer dipped donuts to cooling rack. 
• Enjoy, with or without sprinkles.

**Enjoy Life Foods sponsored this post, and compensated me for my time and energy. This post contains affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published May 2019

The post Basic Gluten Free Donut Recipe (Vegan Options) appeared first on MI Gluten Free Gal.

Awhile back, I made Food 52’s New Fashioned Chocolate Chip Cookies With All Tahini and No Butter. Tahini brownies were a thing, but I had never heard of using it in cookies. Inspired, I made a batch of these tahini chocolate chip cookies. I thought for sure the tahini would overpower the cookies. Au contraire. Noticing the recipe contained no dairy, I wanted recreate them to be completely vegan. Enter my take on gluten free tahini chocolate chip cookies, with a vegan twist.

Egg Substitution

As I mentioned, the original recipe contains no dairy. To make them vegan, I simply needed to replace the egg. Many substitutes exist for replacing eggs. Bob’s Red Mill makes a powdered egg replacer. Many vegan bakers create a “flax egg” by combining 1 tbsp flax meal with 3 tbsp of hot water, and allowing it to set up for 5 minutes. (Minimalist Baker adds 2.5 tbsp of water.)  However, my digestive system and flax seed aren’t the best of friends. Besides, I wanted to to find a substitute you likely stock in your pantry. (Visit Allergylicious for more tips on Egg Free Baking.)

Applesauce. That’s right, applesauce. Many use applesauce to replace fat (like in my Applesauce Bundt Cake), but you also can use it as a substitute for eggs. One quarter cup equals one egg. Some people add baking soda to the applesauce. I made these gluten free tahini chocolate chip cookies three times. The first time I added the baking soda. The other two batches I left it out, and did not notice a huge difference.

Tips on Tahini and Sesame

What is tahini, you ask? Similar to peanut butter, tahini is a seed butter made from sesame seeds. Much like natural peanut butter, it separates at room temperature. Therefore, you must make sure to stir the whole container thoroughly before measuring. Otherwise, you may have more “ground seed” in your batter than oil. In addition, start with a fresh jar of tahini. I baked my first batch of gluten free tahini chocolate chip cookies with old tahini, and it definitely didn’t taste as good. (Other uses for tahini? HUMMUS.)

Recently, the FDA sought insight on possibly labeling sesame as an allergen, here in the United States. In Europe, they include sesame in their Top 14 allergen list. The incident of food allergies to sesame appears to be on the rise here in the US. If serving these gluten free tahini chocolate chip cookies to friends, please make sure to alert them to the inclusion of sesame. Enjoy Life Foods products do not contain sesame.

Two Types of (Enjoy Life Foods) Chocolate

The first time I made these, I only had a few ounces of dairy free chocolate chips on hand. Therefore, I chopped up some dairy free chocolate bars I had on hand. Lemme tell ya, the best culinary substitution ever. I mean, you can use just chocolate chips if you want. However, I find the chopped chocolate almost melts into the cookie, creating different layers of chocolate in every bite. PHENOMENAL.

I used two Top 8 allergen free Enjoy Life Products for these gluten free tahini chocolate chip cookies. With Valentine’s Day around the corner, I used their Dark Chocolate Valentine’s Chocolate Minis for chopping. Second, I used the Enjoy Life Foods Mini Chips. I always have a bag of these on hand. They work perfectly in recipes like my Easy Gluten Free Chocolate Chip Blondies, or my Gluten Free S’mores Bars. Of course, eating them straight from the bag works too. Life can always use more chocolate.

Treats for All To Enjoy

As mentioned before, these cookies contain none of the top 8 allergens. (Make sure the flour you use contains none of them, either.) That makes my gluten free tahini chocolate chip cookies a great option for Valentine’s Day parties! (Always provide a list of ingredients, as kids / adults may have additional food restrictions.) Enjoy Life’s seasonal chocolate minis add a great treat to parties, as well. They come in 4 bags – dark chocolate (orange bag), rice milk chocolate (pink bag), rice milk crunch (remember Nestle Crunch bars?!?!) and a variety bag of all three (purple bag).

Find other fun recipes for your Valentine’s Sweetheart below!

• Eat at Our Table Adorable DIY Chocolate Valentines
• Celiac and the Beast Gluten Free Bourbon Chocolate Chip Cookies
• Flippin Delicious Gluten Free Cookie Dough Brownie Truffles
• Gluten Free Palate Homemade Chocolate Sauce

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Gluten Free Tahini Chocolate Chip Cookies (Vegan)

Equipment

• King Arthur, Measure for Measure Flour 3 Pounds
• Soom Foods Ground Sesame Tahini Paste 11oz (2 Pack
• Enjoy Life Mega Chunks 10 oz Each / Pack of 3

Ingredients

• 4 oz tahini make sure it is well stirred (Scant 1/2 cup)
• 100 g sugar 1/2 cup
• 70 g brown sugar 1/3 cup
• 1/4 c unsweetened applesauce or one egg
• 1 tbsp water
• 1 tsp vanilla
• 124 grams gluten free flour sifted (1 cup) (I used King Arthur Flour)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3 oz chopped chocolate I used 9 Enjoy Life Valentine minis (about 1/2 cup)
• 3 oz mini chocolate chips I used Enjoy Life mini chips (about 1/2 cup)

Instructions

• Chop chocolate bars (or minis)and set aside. 
• Preheat oven to 350 degrees. 
• In a small bowl, combine sifted flour, baking soda, and salt. Set aside.
• In bowl of a stand mixer, combine tahini, both sugars, applesauce, water and vanilla. Fit stand maker with paddle attachment and cream for at least 3 minutes.
• Slowly add flour blend, mixing until completely incorporated. 
• Remove bowl from stand mixer, and add chopped chocolate and chocolate chips. You can use just chocolate chips if you want, but I find that the thinly chopped bits of chocolate practically melt into the cookie, creating a bite of chocolate in every bite. 
• Using a one ounce cookie scoop, distribute dough on cookie sheet that has been lined with parchment paper. Wet your fingers, and gently push down on the rounded top of each dollop of dough. This bit of flattening helps the cookies to spread more evenly. I place 8 dough balls per cookie sheet, and I usually do one sheet at a time. 
• Bake cookies for a total of 12 minutes, rotating the cookie sheet halfway through baking. Remove from oven and allow to cookies to cool on cookie sheet for 5 minutes. 
• Remove cookies from sheet and place on baking rack to cool. Cookies are best eaten warm, or gently reheated in microwave for 12 seconds. 

**This post is sponsored by Enjoy Life Foods. They provided me free product and compensated me for my time and efforts. Regardless of sponsorship, I love this brand and their staff. They truly feel like family! This post also includes Amazon affiliate links.**

The post Gluten Free Tahini Chocolate Chip Cookies (Vegan) appeared first on MI Gluten Free Gal.

What Exactly is Spumoni?

Spumoni is a funny name for an interesting combination of flavors. DeLuca’s Restaurant in Lansing was the only place I knew that offered this ice cream made of three unique flavors. Made from a blend of chocolate, cherry and pistachio ice cream, it’s popular here in Michigan.

I had a collection of pistachios, dried cherries and bittersweet chocolate chips in my kitchen. So I decided to make Gluten Free Spumoni cookies. The blend of saltiness of the pistachios along with the sweetness of the chocolate and cherries makes for a blend of flavors that won’t soon be forgotten.

Which Gluten Free Flour Should I Use?

Please remember that different flour blends absorb moisture differently. When I first wrote this recipe, I used a Ryze gluten free flour. This company is no longer in business. Now I use King Arthur Measure for Measure. You can use a different blend, just remember that your results may vary.

Why I Recommend Chopping Your Pistachios

So, I followed a basic chocolate chip cookie recipe and added chopped pistachios and chopped dried cherries. I suppose you could leave them whole, but I like cookies that have a bit of each taste in every bite. When it comes to pistachios, I prefer to use Wonderful Pistachios, because they are specifically marked gluten free.

Why We Refrigerate Cookie Dough

When making a cookie dough, it’s always best to refrigerate your dough prior to baking. It helps the gluten free cookie dough hold its shape. It also allows the flavors of the ingredients to meld together.

I found that this Gluten Free Spumoni cookie dough, when refrigerated, doesn’t spread as much as others. Therefore, after scooping out dough, pat the cookie into a round shape to get the well rounded cookie. Otherwise the cookie stays in a round heap.

The Perfect After School Treat

These spumoni cookies are loaded with fruit and nuts, so that makes them healthy, right? They’d definitely be great for an after school snack, with a cool glass of milk. These cookies, which are a blend of sweet and tart, remind me of one of my favorite children’s books, The Watson’s Go To Birmingham.

Written by a Flint native (whose sister-in-law lives in my neighborhood), this Newberry award winning book combines memorable moments of laughter with poignant stories of a distressing time in our country’s history. The book is intended to teach children about the events that happened at 16th street Baptist Church in Birmingham.

Egg Free, Dairy Free and Grain Free Options

Need them to be egg and dairy free? Try my Vegan Chocolate Chip Cookies. Need a grain free chocolate chip cookie? Try these Almond Flour Gluten Free Cookies from A Saucy Kitchen. Or these Coconut Flour cookies from Texanerin.

Other Chocolate Chip Cookie Recipes

These Gluten Free Spumoni Cookies are just one of many gluten free chocolate chip cookies on my website. Want them without nuts? I recommend my Gluten Free Cherry Chocolate Chunk Cookies.

Short on time and can’t take time for all those individual cookies? Make my easy Gluten Free Chocolate Chip Blondies. One pan, two mixes, and you’re practically done! Want a cookie tried with various kinds of gluten free flour blends? Try this well researched recipe for Gluten Free Chocolate Chip Cookies from There is Life After Wheat.

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Gluten Free Spumoni Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 27 minutes minutes

Ingredients

• 6 tbsp butter, unsalted room temperature
• 1/3 c sugar
• 1/2 c brown sugar
• 2 tsp vanilla
• 1 egg
• 3 tbsp milk
• 2 cups King Arthur Measure for Measure Flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2/3 c. chopped pistachios
• 2/3 c. chopped dried cherries
• 1 c. chocolate chips

Instructions

• In a large mixing bowl, cream the butter with salt and vanilla. Add in sugars and beat well until mixture is smooth. Add eggs & milk and mix well.
• Add baking soda and half of the flour. Beat batter after each addition.
• Fold in chocolate chips, chopped pistachios and chopped dried cherries. Mix with spoon until distributed throughout.
• Scoop dough into balls and place on parchment lined cookie sheet. Refrigerate dough for 1-2 hours until well chilled.
• Preheat oven to 375. Bake cookies for 11 minutes.
• Remove cookies from oven and let cool, on cookie sheet, for 10 minutes. Remove to rack to cool completely.

Notes

King Arthur recommends using only 2 tbsp of milk, as well as adding 3 tbsp of honey and 1 tbsp of cider vinegar. They also suggest using 3/4 tsp salt instead of 1/2 tsp, but with the addition of the pistachios, I think that would make these cookies too salty. 

** This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published February 2017

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