Just don’t dip your cookies in the chicken stock!

While vacationing in Florida a few weeks ago, we found an amazing chicken stock that was legit gluten free. The chicken stock that we usually use doesn’t officially say that it is gluten free, but there are no ingredients in it that suggest to us it could be contaminated…but I was still weary every time I had it.

I was so happy a few days ago when my Mom called me saying that she found the same brand in the grocery store!!! It’s gluten free with no MSG and no salt added! Store bought chicken stock is always packed with sodium, but this one isn’t what so ever, you should be excited.

It’s by Kitchen Basics, called Unsalted Chicken Cooking Stock. It looks home made and it tastes like something you would make in your own kitchen. For 2/3 cups there is only 90g of sodium!
I would highly suggest you keep your eyes open for this the next time you’re out shopping, it isn’t very expensive either, only $4.99 or so for 946mL. All of the ingredients are really clean and pure too. Kitchen Basics also carries beef stock, vegetable stock and a load of other kinds!

They have an allergen statement reading: We strive to reduce the risk of allergen reactions by specifying that our ingredients must not contain *milk, *eggs, *peanuts, *glutens, soy, tree nuts,** fish, **shellfish, or corn. We do not autolyze, hydrolyze, add or produce MSG.

Now I know that cookies aren’t a match with chicken stock, but I just had to tell you about these cookies I made today, inspired by Oh She Glows Banana Apricot Spelt Oatmeal Cookies. I saw the recipe on Angela’s blog a couple weeks ago and immediately bookmarked it, I couldn’t wait to make them…they looked so good. And were they ever good!

I adapted the recipe to make it gluten free and I added a few more ingredients to it. My modifications are bolded.

Meg’s Version: Banana Apricot Cranberry Oatmeal Cookies

– 1 cup gluten free certified oats
– 1 cup brown rice flour
– 1/2 tsp baking soda
– 1/2 tsp gluten free baking powder
– 1 tsp cinnamon
4 tbsp flax seed
8 dried apricots
1/4 cup dried cranberries
– 1 egg
– 1/2 tsp organic vanilla extract
– 1/2 cup honey
– 1 mashed banana left a little bit chunky
– 1/2 tsp lemon juice
1/4 cup gluten free/dairy free carob chips

Preheat the oven to 375 degrees F. Mix together the dry ingredients in a medium bowl – set aside. Mix together the wet ingredients in a larger bowl. Mix the dry ingredients into the wet ingredients. Make blobs on a parchment paper lined cookie sheet and bake 12-15 minutes or until nice and golden! Made 20 delicious cookies.

Honestly, they were so good! You have to try these…or try making Angela’s version on Oh She Glows!

3 Comments

  1. These cookies look grand!

    Although, I have this tendency to browse the photos and recipe of a post before reading the content and my first thought was that you made these cookies with chicken broth! To my curious disappointment you hadn't, but I bet the cookies taste a whole lot better without it 😀 (And good thing I do actually go back and read!)

    Great news on a proven gluten free broth!

  2. Haha, that would be an experiment…cookies and chicken stock!
    I too tend to look at the pics before reading hehe.

  3. Aubree Cherie's comment is so funny because I did the same thing. I scrolled down and though, cookies with chicken stock? How does that work? Then I read the post… The cookies look delish!

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