I found a great recipe on Food.com for gluten-free cookies that I wanted to share. This recipe is called Gluten-Free Awesome Chocolate Chip Cookies. I used my own white rice flour blend instead of the flours listed and used real butter instead of margarine. They came out very good! I would describe them as crispy, yet chewy.
Both brown sugar and granulated sugar are allowed on the elimination diet, according to Patsy Catsos' "IBS-Free at Last." She recommends eating no more than 40 grams of sugar in one serving (which seems like a lot to me - most of the time I don't eat that much sugar in one day!). Personally, I don't seem to have issues with either brown or white sugar, as long as I don't eat too much of them. The sweeteners I have trouble with are ones that have an excess of fructose, such as honey and agave nectar. It's also those whole grains that seem to get me, which is why I used my own flour blend. All in all, these cookies sat well with my belly and were delicious to boot!
adapted from Food.com
1/4 cup unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups White Rice Flour Blend
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet or dark chocolate chips (I recommend Enjoy Life brand because they are dairy-free)
- Preheat oven to 375 degrees F.
- Cream together the butter and sugars in a large mixing bowl. Add the egg and vanilla and mix until creamy.
- In a medium bowl, stir together the flour, baking soda and salt. Add to the butter mixture and blend well. Stir in the chocolate chips.
- Roll the dough into balls and place on a parchment-lined or lightly greased cookie sheet. Chill the cookie sheet and dough balls in the refrigerator for about 20 minutes.
- Bake 10 to 12 minutes, or until cookies start to brown lightly around edges.
- To make your cookies pretty like mine, set aside some of the chocolate chips and press them onto the top of each cookie right after coming out of the oven!