Since it’s National Cookie Day I thought it would be fun to share the recipe for my highly requested gluten-free chocolate chip cookies!
These soft chocolate chip cookies are so yummy, and you can totally make them with regular flour and I’m sure they would be just as good! I happened to have gluten-free flour on hand when I made them and they turned out really well, so I’ve just always opted to make them that way.
- 1 ¼ cups all-purpose gluten-free flour
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup unsalted butter, at room temperature
- 6 tbsp. granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 2 cups chocolate chips
- Preheat the oven to 350
- In a medium bowl, sift together the flour, baking soda, and salt. In a large bowl beat together the butter and sugars until smooth. Add in the egg and vanilla, mixing until well blended. Slowly add in the flour mixture and mix just until everything is incorporated. Stir in the chocolate chips.
- Using a small ice cream scoop, drop the dough onto baking sheets, spacing the dough out 2 inches apart.
- Bake the cookies 10-13 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.
I find a lot of gluten free baking to taste a bit off to me, but I couldn’t tell that these didn’t have wheat in them, so I would say that’s a huge bonus! Even my super-picky dad couldn’t believe they were gluten-free because he loves them so much!
What’s your favourite kind of cookie?