My family has been gluten free for almost 2 years now, and I am still working through the process of recreating our old favorite gluten filled recipes into gluten free versions. Some recipes have been easy substitutes. Others, like chocolate chip cookies, have been harder. I have tried and tried to nail my old cookie recipe, but my 12-year-old gluten eating daughter informs me each time that they just aren’t quite right. So naturally, when I discovered that Pillsbury has developed a new line of gluten free products I had to try them.
When our son was born sick the doctors had no idea what was wrong with him. We spent his first 16 months seeing pediatric cardiologists and pulmonologists and having dozens of medical tests performed. Before deciding to do scary exploratory surgery we sought out an amazing holistic chiropractor. On our first visit she suggested we cut out all gluten from our diets. Within 48 hours our sons’ symptoms began to clear up, and after 2 weeks they were virtually gone and we began weaning him off of a gallon-size bag of medications.
Over the past 2 years I’ve become an expert on gluten free solutions, especially with sweets! And the Pillsbury gluten free chocolate chip cookie dough, made with brown sugar and rice flower, baked up beautiful, golden brown, crispy cookies! No weird texture or strange aftertaste, and they got 2 thumbs up from our gluten loving daughter.
I couldn’t wait to see how they held up overnight (if you have ever baked gluten free treats than you know they don’t normally keep very well). Low and behold, our Pillsbury cookies were just as tender the next morning as they were when we taste tested the first cookie from the oven! When the cookies held up to the test of time, the next step was creating a simple entertaining recipe using the gluten free cookie dough.
Before going gluten free I LOVED making little tart shells with delicious fillings called “tassies” for easy dessert options. The word “tassies” is derived from the Scottish word for a “small cup.” I filled my chocolate chip cookie tassies with a scoop of vanilla bean ice cream for a tapas-style take on a chocolate chip cookie ice cream sandwich. You can fill yours with anything that you like – peanut butter cups, Neapolitan ice cream and marshmallow fluff are all good choices!
Gluten Free Chocolate Chip Cookie Tassies
- 1 14.3 oz tub Pillsbury Gluten Free Chocolate Chip Cookie Dough
- Vanilla Ice Cream
- 3-4 squares of a milk chocolate bar shaved on a microplane
- Preheat the oven to 350°F. Measure out 1/2 tablespoon scoops of cookie dough into each cup of a 24 cup mini-muffin pan
- Use your thumb and pointer finger to gently work the dough into the muffin cup and build it up each side to the top. Run your finger around the lip of each muffin cup to achieve smooth edge. Bake in the preheated oven for 11-13 minutes until golden brown. Remove from the oven and cool for 2 minutes.
- Use the end of a wooden spoon to gently push down in the center of each tassie to create the cup, being careful not to push all the way through and create a hole in the bottom. Allow to cool completely.
- When completely cooled use an offset spatula or a butter knife and gently run around the outside edge of the tassie to loosen them from the tin. At this point you can cover the cookie cups on a plate with plastic wrap until ready to serve.
- Scoop ice cream and place in the cups of another pan, cover with plastic wrap and store in the freezer for up to 24 hours until ready to assemble.
- When ready to assemble place one of the pre-scooped ice cream balls into each of the chocolate chip cookie tassies and top with a sprinkle of shaved milk chocolate.