Darn Delicious Gluten Free Chocolate Chip Cookies
These! These bad boys! Yum! And gluten free. Amazing. Mix up the dough 2 nights before and allow the flavors and the flours to come together!
They store well, I’ve never froze them because we eat them up but I bet you could freeze them. I also did a test, I baked them the same day. Still good, but not as good as waiting. So try and wait, it’s worth it. If you’d like to try using only Coconut Flour and baking the same day try these other delicious GF Chocolate Chip Cookies.
Ingredients:
- 3 cups gluten free mix <—- Grab my super easy DIY GF Mix HERE
- 1 Teaspoon Salt (I love using Redmond’s Real Salt)
- ½ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 2 Sticks Softened Butter <–Make Your Own!
- ¾ Cup Packed Brown Sugar
- ¾ Cup Sugar
- 2 Large eggs
- 1 Teaspoon vanilla <– Make Your Own!
- 2 Cups chocolate Chips
Directions:
Two Nights Before….
1. Combine the dry ingredients in a bowl and whisk together.
2. Using a stand mixer combine the soft butter and both sugars until creamy.
3. Add in the eggs and mix until thoroughly combined, mix in the vanilla.
4. Slowly add in the flour a scoop at a time and mix thoroughly. Fold in the chocolate chips.
5. Cover and refrigerate for 2 days. Yes it’s worth it, trust me.
Ready to bake …..
6. Remove the dough 2-3 hours hour prior to baking. Preheat oven to 350 Degrees F.
7. Using a cookie scooper, scoop out onto the baking sheet and press lightly with your fingers. They spread out a bit.
8. Bake for approx. 12 minutes (rotating half way through), the edge will become golden. Allow cookies to rest on the baking sheet for 10 minutes prior to moving them to a cooling rack. (Really important to let cool prior to moving it helps make them more solid)
DEVOUR!
Original recipe from Gluten Free Girl Shauna James wonderful book!
