Gluten-Free Chocolate Chip Cookies with a Surprise!

Since the weather has turned into its typical November style - drippy, gray and dreary... naturally I'm drawn into the kitchen to see what I can do to warm up the house and our tummies!  

I bought some gluten-free flour sometime back because I thought I would like to try the gluten-free diet that seems so popular these days.  Unfortunately, I never got around to using the gluten-free flour because it was summer time, and I wasn't apt to spend much time trying new recipes in the kitchen.  So, the gluten-free flour has sat in my pantry... until today! 

One of the recipes on the back of the flour sack was for chocolate chip cookies... and I thought why not?

They came together quite quickly, and before you could say "diet"... it was too late.  They were already cooling on the counter...

... and a few disappeared rather quickly.  Don't ask me how many, cause I have a short memory like that you know!  {smile}

I used a very special ingredient in these cookies... and your first clue *might* be the red cooking wine bottle...

Yes, I used what was inside the red cooking wine bottle... but it was not red cooking wine! Surprise!  It was my own homemade vanilla!  YUM!  Absolutely marvelously easy to make your own vanilla extract!  It takes about six months, and the waiting part may just be the hardest part of the whole experience!  To make your own is quite simple, simply buy a bottle of vodka ...

.... and a few vanilla bean pods... (I used about three vanilla bean pods per cup of vodka)...

Slice the beans in half with a sharp knife...

... and put into clean quart-sized jars, or you could use one large jar if you have it... and then pour in the vodka to cover...

and this is the hardest part - just wait! It is best if the alcohol and vanilla sit for at least a month or two, but longer is even better.  I waited six months, and then strained the vanilla pods out of the alcohol, and poured into a large clean bottle (which happened to be a red cooking wine bottle).

If you have not ever tried to make your own vanilla extract, it is a very easy project that makes a LOT of vanilla!  And the fresh vanilla extract is incredible!  I will never buy vanilla extract again!

And then, while I was on my "gluten-free" kick in the kitchen, I made some of these Grab-n-Go pockets.  Ooh, they are so yummy!  I used my own almond flour in them (which is the leftovers of making almond milk, a post on that here), and a bit of tapioca starch, water and spices, and they can be filled with just about anything - our personal favorite is turkey and cheddar cheese. You can see my post on making these yummy delights here.

I've been making these yummy delights for a while now, trying different flours and combinations, and I've found that the basic ingredient that can't be messed with is the tapioca starch (flour), but you can substitute other flours, for a less "nutty" taste. However, my absolute favorite is following the exact recipe for these Grab-N-Go delights from Hayley's book found here on Amazon.

It may just be the best $3.00 investment you could make today!

Along with a cup of hot tea...

... a wonderful plate of chocolate chip cookies...

... of which their deliciousness could never be known the little secret of gluten-free flour (my kids are still none the wiser... shh!)

I enjoyed a lovely afternoon snack.. satisfied with my gluten-free fun in the kitchen!  

How do you like to spend a dreary drippy gray fall afternoon?

Edited to add: 

Here is the recipe for the Gluten Free Chocolate Chip Cookies

(I used Namaste Gluten Free Organic Perfect Flour Blend for these cookies.)

Gluten Free Chocolate Chip Cookies 

2-1/2 cups Perfect Flour Blend (or any gluten free blend flour)
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 eggs
2 cups chocolate chips (the recipe calls for gluten free chips, but I used the ones I had)
1 cup chopped nuts (optional)

Preheat oven to 375 F.  Combine flour, baking soda, and salt in a small bowl.  Beat butter, sugars, and vanilla in large bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in chocolate chips and nuts (if using).  Drop by small rounded teaspoon unto ungreased cookie sheets.  Bake for 9-11 minutes, or until golden brown.  Cool on pan for 2 minutes, and then remove to wire racks to cool completely.  Makes about 5 dozen cookies.

Enjoy!