Creating our first Gluten-Free cookie

This week I finally tried my hand at using Gluten-Free flour in a cookie recipe. It is something I had been thinking about and wanting to implement in our menu for a while. In fact I actually bought the King Arthurs Gluten Free Measure for Measure Flour about a month ago and every day since I'd been working up the courage to open and experiment with it. 

What finally pushed my hand was an event I did this past Saturday at the East Vineland Shoprite. I had about five different attendees ask if I had any gluten free options and I had to shamefully break the news that no, I did not. That same night I returned home determined to try out a gluten free recipe.

The obvious choice was to convert our most popular cookie, and so I did so with the our OG Chocolate Chip recipe. When I tell you that all I did was swap the wheat flour for the King Arthurs Gluten Free flour, that's ALL I did. And guess what? They came out amazing. With one try I was able to duplicate that same ooey-gooey chocolate pull, the moist inside, and the beautifully brown bottoms and edges. Don't get me wrong, it tasted different but that's expected when such a main ingredient had been changed. But it still tasted really good.

The following day at our next event we brought 4 buckets of our newest wheat free creation with the main goal of receiving feedback. We ended up selling 3/4 of the buckets and getting the following remarks:

"I've been gluten free for years and this I've yet to make a GF cookie this good."

"These are really good! Usually GF cookies are crumbly.."

" *Thumbs up while chewing* Yea these are it."

All in all I've learned a very valuable lesson in creating our new Gluten Free Chocolate Chip cookie: Gluten Free flour is nothing to be afraid of and sometimes, it is that easy. 

Thank you to everyone who gave feedback and I will be converting more cookies to gluten free friendly options very soon!

**Order our new Gluten Free Chocolate Chip cookie here