After my last flop trying to make GF cookies, I decided I was not meant to develop my own cookie recipes and went with one that came out of a cookbook. I changed it up a little bit by adding in almond extract instead of vanilla, and threw in some cinnamon. I also used maybe 1/3 of the chocolate chips than originally outlined in the recipe. I’m still going for that mostly snickerdoodle type flavor.
Well, this was met with the complete opposite result compared to the other batch. This recipe used twice the butter, and as kinda expected, the cookies spread out way to thin while baking. I had one giant cookie pancake when I pulled the batch out of the oven. They didn’t taste bad, but they were too thin to hold together, and cookie dough had dripped down to the bottom of the oven making a great smoky mess. After that first batch, I decided it wasn’t worth doing the same thing again with the next, and so came up with an idea.
If the cookie won’t hold a shape on its own, then give it a shape to fill! So I took some ramekins, lined them with parchment paper, and filled them a little less than halfway with cookie dough and baked them. They took a bit longer (about 25 min or so) than regular cookies, but largely more successful. They rose beautifully and the result was these great almost cupcake sized cookie “cakes”. Perfect! I let them cool in the ramekins, slid a knife around the edges to loosen then, and then popped them out. Placed upsidedown on a plate and topped with some coffee ice cream made for the perfect dessert! Just one warning though, make sure you have friends to share these with, or you will be eating a LOT of dessert at once 
Adapted from Mary Ann Wenniger’s Best Ever Wheat and GF Baking Book
Ingredients:
2 sticks (1 cup) butter
2 eggs, beaten
1 tsp. almond extract
1 cup sugar
a handful chocolate chips
1 cup rice flour
1 cup tapioca flour
1 tsp. baking powder
1 tsp. xantham gum
1/2 tsp. salt
1 tsp. cinnamon
Directions:
1. Preheat oven to 350F. Cream butter and sugar together, and then add egg and almond extract.
2. Mix dry ingredients together, and add in chocolate chips
3. Add dry to wet, stirring constantly, and mix until all is incorporated.
4. Line ramekin bottoms with parchment paper, and fill just under halfway with cookie dough. Bake for about 25 min or so (not sure exactly on this time because I opened the oven door to check on them a lot so it took longer for me), until baked through.
5. Let cool in ramekins (they may collapse a bit), then remove once cool.
6. Serve on a plate and top with ice cream!
PDF 
What a GREAT creation from something gone a wee wrong! Sounds amazing!
I admire you for your perseverance. Good for you for adapting! There is definitely a learning curve when it comes to baking and cooking gluten free. I’ve been at it for 3 1/2 years and am finally starting to feel like I’ve got a handle on it. Keep up the good work.
best,
Ellen
http://www.Iamglutenfree.blogspot.com
Twitter: ellensrecipes
This looks awesome!! I just send this blog post to a gluten-free friend of mine!
do you think this could work in a madeleine form?
Hmm I don’t know! That would totally be something really cool if it worked!
Oh, I hate when stuff drips on the bottom of the oven and makes it smoky. Bummer! I do love the creativity here – if something doesn’t work, just make a modification and ta-da, you have a totally new dish!
Jenn, of course you’ll be able make your own cookie recipe. It just takes time and then it becomes second nature. These look delicious…I think that they are perfect with ice cream on top.