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These gluten-free chocolate chip cookies are perfect for those who are craving cookies, but have to avoid gluten!
Do you ever get the urge to bake at random times? I got a hankering to bake last night. My HVAC unit decided to die on me. And since it was pretty chilly, I figured that it was a great time to let my oven heat things up a bit. That was my excuse to bake! I decided that I really wanted to make gluten-free chocolate chip cookies. I dug out one of my old family recipes for regular chocolate chip cookies and went to town.
These cookies are really tasty! Of course, that wasn’t a complete surprise to me. The family recipe that I used has been a part of my family for decades! It has always been a family favorite. 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! If you’re looking to reduce sugar content, then use coconut sugar to sweeten. You can also use this brand of chocolate chips which is sweetened with stevia.
These cookies freeze well! So make a double batch and put some in the freezer for those times when you have a cookie craving!
Looking for chocolate chip cookies that aren’t gluten-free? Try these…they are heavenly!
Gluten Free Chocolate Chip Cookies
- 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
- 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