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These gluten free chocolate chip cookies are perfect for those who are craving cookies, but have to avoid gluten!
So I got a hankering to bake last night. Well, actually my heat went out and since it was pretty chilly, I figured that it was a great time to let my oven heat things up a bit. So I decided that I really wanted make a chocolate chip cookie that was gluten free. So I dug out one of my old family recipes for regular chocolate chip cookies and went to town.
These cookies are really tasty! The best part is that they don’t taste like they are gluten free, which is a big bonus. This is the brand of chocolate chips that I use because they are soy free (unlike so many other brands). Luckily, they are really good and I love them!
Gluten Free Chocolate Chip Cookies
Ingredients
- 1/2 cup butter (softened)
- 1 cup Sucanat, coconut sugar, or monk fruit
- 1 egg, beaten
- 1 tsp vanilla
- 1 1/2 cup gluten-free multi-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp unrefined sea salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a medium mixing bowl combine the flour, baking soda, and salt.
- Set aside
- In a large mixing bowl cream together the butter and the sweetener
- Add egg and vanilla and mix well.
- Add the flour mixture a little at a time and mix well.
- Add chocolate chips.
- Add rounded teaspoonfuls of dough to the cookie sheet.
- Bake for 9-11 minutes until edges of cookies begin to brown.
- Allow cookies to cool for 10 minutes and move to a wire rack to cool fully.
- Store in a container for up to a week or freeze for up to 6 months
