Ahhh. It is time to air one of my pet peeves.
I love making Chocolate Chip Cookies. But...
How many of you have family members who eat a bag of gluten-free chips, pretzels, nuts, candy, or even steal some of your secret stash of baking chips....only leaving a few bites left in the package?
You know what they do next...They seal the bag back up and stuff it in the back of the pantry in order to hide the evidence.
It's like they can't manage the last two bites, but feel guilty about throwing it away.
So you go to make chocolate chip cookies--
But you can't.
Sigh. What's a baking mom to do?
The Solution to Almost Gone Chocolate Chips--Kitchen Sink Cookies
She cleans out the pantry.
How many of these kinds of bags reside in the back of your pantry?
Well, I cleaned out my pantry today and here are some of the things I found:
I stared at the pile.
How long has that all been in my pantry?
I didn't want to waste it all by tossing it in the trash.
I finally decided to smash/chop it all up and make cookies.
Kitchen Sink Cookies--using all the bits and pieces to make yumminess that doesn't deserve to be tossed in the trash.
Salty and sweet.
Who doesn't like that combination in my house? Or in any house for that matter.
Recipe Notes and Substitutions
- Xanthan Gum: Depending on your needs, you can substitute gelatin or agar for the xanthan gum.
- Mix ins: they include at least 1/2 cup of sugar-free chocolate chips ...if you have them, that is (or use this recipe if you would like to make your own). Use fewer mix ins if it is all candy--Let's try to be a little healthy :).
Think raisins, baking chips, potato chips, GF pretzels, nuts, seeds, or dried fruit. The possibilities are endless!
And if you're just can't wait to eat the finished product, make this Gluten-Free Edible Cookie Dough and indulge without baking.
"Who Ate My Chips?!" Chocolate Chip Cookies - gluten free & vegan option
- 1 1/2 cups gluten-free flour blend
- 1/2 cup quinoa flakes
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 cup coconut sugar
- 1/2 cup butter (about 1 stick; melted; you can substitute coconut oil)
- 1/4 cup oil (use a light type)
- 2 eggs (or egg substitute equivalent such as this Powdered Egg Substitute)
- 1 teaspoon vanilla
- 2 cups mix ins (see Recipe Notes for options)
- Preheat the oven to 350 degrees.
- In a large bowl, add all of your dry ingredients (except the mix ins.) Whisk to blend.
- In a smaller bowl, mix all of the wet ingredients.
- Blend the wet ingredients into the dry ingredients and mix together.
- Add in the mix ins, breaking apart any ingredients that are too large (ie: pretzels)
- Chill dough for 30 minutes in the refrigerator.
- Put on a greased cookie sheet.
- Bake for 8-10 minutes, until done.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
About the Author:
Sandi Gaertner is the owner of the blog, Fearless Dining. Her family began their gluten-free journey five years ago when first her husband and later the rest of the family discovered that they were gluten intolerant. She started her blog because she grew tired of getting sick or “glutened” when dining out. Cross contamination is a huge factor when dining out; and it is important to know how the restaurants handle gluten-free orders in their kitchens. There are many apps and sites out there to find gluten-free dining, but they all are review based, and none actually question the restaurant directly to discover their safe gluten handling practices. Fearless Dining features restaurant interviews, features special recipes from chefs, and has gluten-free product reviews.