I am both a big fan and a friend of Shauna Ahern (aka Gluten Free Girl), so I was very happy to accept a copy of her newest book, written with her husband Danny–Gluten-Free Girl Every Day–for review.

Shauna’s food blog was one of the very first I discovered, and I’ve always loved her work, but this book has really exceeded my expectations. The photography (by the exceptionally talented Penny De Los Santos) is wonderful, and I really adore the short and sweet headnotes: they make the book a true pleasure to read. Perhaps my favorite thing about the book, though, is the “Feel Like Playing?” blurb that accompanies many of the recipes. This is where Shauna notes different ways you can change up the dish, and it’s genius.

I’ve cooked from Gluten-Free Girl Every Day over the past few months (I don’t review books here unless I’ve made and enjoyed at least three recipes). Today I’d like to share these delicious gluten-free chocolate chip cookies, ever so slightly adapted from the book.

gluten-free chocolate chip cookies

One of the things I’ve always appreciated about Shauna is her dedication to the development of flour combinations that make gluten-free baked goods not taste gluten free. You see, when I eat gluten free, it is by choice…not necessity. I have neither celiac disease nor a gluten sensitivity, so if I am going to eat gluten-free cookies, they damn well better taste good (so many gluten-free baked goods simply don’t). My family and some friends we had staying with us really loved these chocolate chip cookies!

The flour in these cookies is Shauna’s Whole-Grain Gluten-Free Flour Mix, a combination of nutrient-dense teff flour, millet flour, and buckwheat flour. That’s all: nothing weirdly starchy or devoid of wholesomeness. You make up a batch of it by combining 300 grams of each of the flours. (A scale is really a must for successful gluten-free baking: this is the one I have.) In the book, Shauna mentions that you may swap out the buckwheat flour for oat flour or sorghum flour. (Be aware that not everyone with celiac disease will tolerate oat flour.)

The recipe calls for hazelnuts and I didn’t have any on hand, but I recently heard from someone “in the know” (Shauna’s editor Justin!) that not adding the hazelnuts was a BIG mistake. Because there’s that whole nutella-like aspect if you use the hazelnuts, you know? So next time I make these, I won’t leave the hazelnuts out.

gluten-free chocolate chip cookies | Healthy Green Kitchen

Shauna’s recipe is below, and I’ve put the slight changes I made in parantheses. Also note that I sprinkled a bit of coarse sea salt (I like Celtic Sea Salt) on top of the cookies as soon as they came out of the oven. I almost always do this when I make chocolate chip cookies: the salt really intensifies the flavor of the chocolate ;)


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gluten-free chocolate chip cookies | Healthy Green Kitchen

 

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24 Comments

  1. 1

    Salvegging @ salvegging.blogspot.com — August 2, 2013 @ 11:49 pm

    These look great! I am so glad to see a GF recipe with naturally GF whole grain flours. How interesting. A must try…

  2. 2

    Winnie — August 3, 2013 @ 9:14 am

    Yes, the most appealing part of the recipe for me (other than the chocolate of course!) was the whole grain flours ;)

  3. 3

    Emma Galloway — August 3, 2013 @ 12:02 am

    Yum! I’ve heard so much about these cookies. They really do sound as amazing as everyone is saying. And until I get my hands on a copy of Shauna’s book I’ll just have to give these a go! Cheers for sharing xx

  4. 4

    Winnie — August 3, 2013 @ 9:14 am

    Hope you like them, Emma!

  5. 5

    Laura (Tutti Dolci) — August 3, 2013 @ 1:11 am

    These cookies look exceptional; love that sprinkle of sea salt!

  6. 6

    Winnie — August 3, 2013 @ 9:15 am

    Yeah- the salt really makes them awesome ;)

  7. 7

    Jenn — August 3, 2013 @ 4:20 am

    They look wonderful! did you find by omitting the binder that the cookies spread a lot? I’m having a hard time visualizing what 30g of cookie dough looks like to compare to your photos of the finished cookies…crazy spreading during baking has always been my bane when it comes to baking GF cookies…

  8. 8

    Winnie — August 3, 2013 @ 9:16 am

    Glad you brought that up because I didn’t weight the dough! I like big cookies so I made them big, and did not find that they spread very much. Maybe because the dough is so “hefty” from the whole grain flours…?

  9. 9

    April Jacobs — August 3, 2013 @ 8:38 am

    I’m also a big fan of Shauna! Her food blog is really interesting. I will definitely buy her new book. Thanks for sharing! :-)

  10. 10

    Winnie — August 3, 2013 @ 9:16 am

    Glad you stopped by, April!

  11. 11

    Shannon | JustAsDelish — August 3, 2013 @ 11:40 am

    I’ve recently discovered your site & love it! Your cookies look so good, I’ve yet to try baking GF cookies. Unfortunately I dont think teff flour is available where i live. do you know what flour I can substitute it with? and I’m a big fan Shauna too, so looking forward to buying this book

  12. 12

    Winnie — August 3, 2013 @ 12:33 pm

    Where do you live? Do you think you could order the teff online? If not, I can make some other suggestions but it would definitely change the taste/texture…

  13. 13

    Katrina — August 3, 2013 @ 12:08 pm

    Those look delicious!

  14. 14

    Winnie — August 3, 2013 @ 12:33 pm

    Thank you Katrina!

  15. 15

    Shannon | JustAsDelish — August 3, 2013 @ 12:45 pm

    Winnie, I can’t reply to your reply.. so here’s another comment. I live in Malaysia, in Asia. It’s not worth paying postage for online purchase from USA.

  16. 16

    Winnie — August 3, 2013 @ 2:08 pm

    Ah. That makes sense. Can you get the other flours? How do you do with oats?

  17. 17

    Stacy | Wicked Good Kitchen — August 3, 2013 @ 3:54 pm

    Beautiful whole grain and gluten free chocolate chip cookies, Winnie! I adore baking gluten free (I have a sensitivity to wheat, ugh) with almond meal/flour, buckwheat, millet, sorghum and teff as I try to use more of the protein flours and stay away from the rice flours due to higher glycemic index/load values (lectins, too) but use the starch flours sparingly. Thank you for sharing your adaptation of Shauna’s fabulous recipe! xo

  18. 18

    Kumar's Kitchen — August 6, 2013 @ 7:05 am

    oh these gluten free cookies look adorable…they have come out so perfectly, this recipe is certainly a keeper for us while we will bake a batch for our gluten intolerant friends, thanks for this wonderful recipe :-)

  19. 19

    Rella — August 6, 2013 @ 8:38 am

    I made these last night and they were fantastic! I used sorghum flour instead of millet (because I had run out), and I used xanthan gum in place of the psyllium husk, and they came out perfect. Thanks so much for sharing this recipe!

  20. 20

    Thomas — August 7, 2013 @ 12:27 am

    That looks delicious! This is something I got to try! I’m sure by this week I’ll be making this cookies! Mmmm

  21. 21

    Erin @ Texanerin Baking — August 11, 2013 @ 3:33 pm

    Same here! I only bake gluten-free because I like it – not because I have to. I love almond, coconut and oat flours and they just happen to be GF so I figure why not blog about it? ;)

    Anyway, these cookies look amazing! Love how big and thick they look. :)

  22. 22

    Wendy Read — August 15, 2013 @ 1:32 pm

    These look wonderful Winnie! I recently went gluten free and I am almost ready to try some baking. These are only my list now :)O

  23. 23

    Anto — August 15, 2013 @ 11:25 pm

    Thank you for sharing this recipe! It is healthy and delicious at the same time. I am baking those cookies for my kids right now :D

  24. 24

    Dary — August 16, 2013 @ 11:20 pm

    My son cannot eat gluten so it’s really hart to find treats or desserts for him. I always have made treats and little desserts for him and I’m always looking for more recipes. So gluten-free chocolate chip cookies are a win win for me. Thanks