Gluten-Free Chocolate Chip Spider Cookies
This gluten-free chocolate chip cookie recipe is fun an delicious. Making these gluten-free cookies is the perfect activity for food-sensitive kids this Halloween season!
Chewy and delicious, our favorite gluten-free chocolate chip cookies are re-imagined here with little spiders for Halloween fun.
MAKES 60 COOKIES.
½ cup (1 stick) butter or dairy-free buttery sticks, room temperature
½ cup non-hydrogenated shortening, room temperature
1 cup firmly packed light brown sugar
½ cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
2½ cups Jules’ Homemade Gluten- Free Flour Blend
1 teaspoon baking soda
¾ teaspoon sea salt
½ teaspoon baking powder
¼ cup gluten-free semi-sweet chocolate chips, more for “spiders”
1. Beat butter and shortening with brown sugar and granulated sugar until light and fluffy. Mix in vanilla and eggs until combined.
2. In another bowl, whisk together gluten free flour blend, baking soda, salt and baking powder. Gradually stir dry ingredients into the sugar mixture. Stir in chips.
3. Scoop dough into a container (metal, if possible) and cover tightly. Refrigerate until very cold (overnight is ideal).
4. Preheat oven to 350°F. Line cookie sheets with parchment paper.
5. Drop dough by measured tablespoons onto prepared pans, at least 1 inch apart. Insert a chocolate chip or two on top of each cookie, upside-down; these will be the bodies of the spiders.
6. Place in preheated oven and bake 8 to 9 minutes. Tops of the gluten free cookies will be lightly browned but they may look slightly uncooked in the centers.
7. As soon as cookies are removed from the oven, drag a toothpick out from the center of each melted chocolate chip to form 8 spider legs. Let cookies stand 5 minutes before removing to a cooling rack.
Each cookie contains 77 calories, 4g total fat, 2g saturated fat, 0g trans fat, 11mg cholesterol, 57mg sodium, 11g carbohydrate, 0g fiber, 6g sugars, 0g protein, 14 Est GL.
For Egg-Free Spider Cookies, omit 2 eggs. Reduce shortening by ¼ cup in step 1. Combine 3 teaspoons Ener-G egg replacer with 4 tablespoons warm water or milk of choice. Let sit until cool. Add this mixture in step 1 to replace 2 eggs.
MAKES 4 CUPS.
Refrigerate this blend in a large zip-top bag or a sealed container until used.
1 cup cornstarch, tapioca starch or arrowroot powder
1 cup potato starch, tapioca starch or arrowroot powder
1 cup very fine white rice flour, sorghum flour or buckwheat flour
½ cup corn flour, millet flour, sorghum flour or brown rice flour
½ cup tapioca starch, cornstarch or arrowroot powder
4 teaspoons xanthan gum or guar gum
1. Whisk ingredients together in a large bowl until well combined.
Recipe excerpted with permission from Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy by Jules E. Dowler Shepard. Available from Da Capo Press, a member of The Perseus Books Group ©2010. Jules’ ready-made flour blend is available at gfjules.com.