Gluten-Free Chocolate Chip Cookies

One thing I've learned about gluten-free cookie is that some of the food can be, well, downright weird tasting or just plain weird. Growing up in the Midwest and on the farm, we're used to old-fashioned, down-home cooking and baking. Since going gluten-free, I've learned to experiment. Much to the dismay some of my children someday! Cookies were something that they truly missed. These are simple, no fancy ingredients or things I can't pronounce or that aren't easily obtain at my local grocery store. They look like a chocolate chip and taste pretty darn close to a regular cookie.

Gluten-Free Chocolate Chip Cookies
1 cup butter, softened
1/2 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
2 1/3 cups Namaste All-Purpose Gluten-Free Flour
1 tsp baking soda
1/2 tsp sea salt
1 cup semisweet chocolate chips

Cream butter and sugars and add in eggs and then vanilla. Combine flour, baking soda, and salt and slowly add to creamed mixture. Stir in chocolate chips. Drop spoonfuls onto baking sheets and bake at 350 degrees for 10-12 minutes. Allow to cool for a couple of minutes on baking sheets and then remove to finish cooling.

Lisa

Gluten Free Tortilla

Child 3 is now gluten-free. This has caused his world to crash since he believes one of the major food groups is taco pizza. Taco pizza for him is a tortilla shell with pepperoni and cheese dipped in ketchup. So to appease his poor belly, I tried my hand at homemade tortilla shells.  I originally found a recipe on Namaste.com, which is my go-to gluten-free all-purpose flour. However, the recipe calls for shortening which I do not use. Here is my version with  my oh-so-professional picture! HAHA!!

Gluten-Free Homemade Tortilla

3 cups Namaste all-purpose flour
2 tsp. baking powder
2 tsp. sea salt
3/4 cup cold butter cubed
3/4 cup chicken stock

Mix flour, baking powder and salt. Cut in butter and add hot chicken stock. Allow to cool in fridge and then portion into about 10 balls. Flatten with a tortilla press and further roll out using a rolling pin. Cook on a pan sprayed with coconut oil about 2 minutes on each side.

These do not fold nicely like a flour tortilla shell, however, the farmer thinks they'd be soften if we steamed them. The kids made taco pizzas out of them and liked them.