Make Something Monday – Gluten Free Chocolate Chip Cookies

GF Choc Chip

Today I want to share my go-to chocolate chip cookie recipe from Bob’s Red Mill. It’s simple and consistent and doesn’t even taste gluten free. These cookies actually get better after a few days. They’re soft and chewy and could rival even a Toll House cookie (which is my favorite non-GF cookie recipe).

These are easy to make but the most important thing to remember is to refrigerate the dough before baking. This helps them hold their shape and creates a perfectly round cookie.

Classic Gluten Free Chocolate Chip Cookies

from Bob’s Red Mill 

  • 1/2 tsp Baking Soda
  • 1 tsp Xanthan Gum
  • 1/4 tsp Sea Salt
  • 1/4 cup Butter
  • 3/4 cup packed Brown Sugar
  • 1/3 cup Sugar
  • 2 tsp Vanilla
  • 1 large Egg
  • 1 cup Chocolate Chips
  • 1-2/3 cups GF All Purpose Baking Flour
  1. Preheat oven to 350°F. Grease a large cookie sheet or line with parchment paper; set aside.
  2. Stir together the GF baking flour, baking soda, xanthan gum and salt; set aside.
  3. In a large mixer bowl, beat butter (room temperature, not melted) with granulated sugar, brown sugar, vanilla and egg; scrape sides of bowl frequently. Beat in flour mixture on low speed, mixing thoroughly. Stir in chocolate chips.
  4. Shape dough into flat disk, wrap tightly with plastic wrap and chill for 2 hours. Drop by tablespoonfuls 2” apart on baking sheet, or roll into balls if dough is hard to work with.  Bake 10-12 minutes on center rack of oven or until lightly browned. Cool 2-3 minutes before removing from cookie sheet. Makes 24 cookies.

If you have a pint of vanilla ice cream it’s not a terrible idea to make some ice cream sandwiches. Just sayin’.

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