Chewy Chocolate Chippers

Preheat oven to 375 degrees and line a cookie sheet with parchment paper.  I like the Chefland brand because they don’t roll up and they store easily (click the link in green to see what they look like).

What You Will Need: 3/4 C. Shortening 1/4 C. Butter, softened 1/2 C. Packed Brown Sugar 1 C. Granulated Sugar 1/4 C. Honey 1 Egg 1 Egg White 1/2 tsp. Guar or Xanthan Gum (omit if you are using a pre-blended gluten free flour mix) 2 tsp. Baking Soda 2 tsp. Vanilla (I make my own because it’s super easy – see note at bottom of this recipe) 1/4 tsp. Salt 3 C. Superfine Rice Flour (white or brown) – I used brown in this batch 1 Package of Chocolate Chips (check the ingredients to make sure they are gluten free – most are) Using your paddle attachment, cream together the first five ingredients.  Add in your egg and egg white, mixing well.


Add remaining ingredients except for the rice flour and mix well. IMG_3795Add rice flour 1/2 cup at a time, mixing on medium speed, until all of the rice flour is fully incorporated.  I love the Vitacost brand.  It’s very inexpensive in comparison to other brands and they offer free and fast shipping. Stir in the chocolate chips.


Drop by spoonfuls onto your lined cookie sheet (12 per sheet) and bake for 7-9 minutes or until lightly golden.  Allow cookies to cool before transferring to a plate or cookie jar.

wishful thinking Ramsey…

IMG_3827   Wishful thinking...


NOTE:  Homemade Vanilla

Get a large bottle of potato vodka – I’m talking 1.75 L with about a shot poured off to make room for the vanilla beans (no judgement here if you throw back that shot).

Purchase 15 soft whole vanilla beans.  This is important.  They must be soft and not hard or rubbery.  The ones in the store are typically very pricey and dried out.  I recommend Arizona Vanilla Company and I use the Madagascar beans.

Split each bean lengthwise (don’t pierce all the way through) just to open each one up and reveal the “caviar”.  Use your fingers to spread each bean open and then pop it into your vodka bottle.

Cap the bottle and give it good shake.  Keep the bottle in a dark place – a cabinet or pantry will do – and give it good throttling once a week.

Add 3 months of patient waiting and shaking and you have homemade, gluten free vanilla!


IMG_3792 Hard to see the beans in there since mine has been in the pantry for three months already.

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