Who Doesn't Love Chocolate Chip Cookies?

Melinda’s Classic Gluten Free Chocolate Chip Recipe

*Note about the flours and/or starches: You don’t necessarily have to use all of the flours & starches listed in the ingredients. The variety does make a cookie that doesn’t have that gluten free taste. But if you don’t have all of the flours & starches listed you could increase the All Purpose flour to 1 ¼ cup and increase the Cornstarch to 1 cup. You want to equal 2 ¼ cup of flours & starches combined.

2 Sticks of Butter – Soft (Not Melted!)
1 Cup of Turbinado (or granulated sweetener of your choice)
2 Eggs
1 Tsp Vanilla (Simply Organic makes a Gluten Free Vanilla)
¾ Cup Bob Red Mill’s Gluten Free All Purpose Flour
½ Cup Cornstarch
½ Cup Tapioca Starch
½  Cup Coconut Flour
1 Tsp Baking Soda
1 Tsp Salt
½ Tsp Xanthan Gum
1 Bag of Chocolate Chips

Make sure an oven rack in placed in the center of the oven and turn your oven on to 350◦.

Stir butter and Turbinado together until fluffy. Add the eggs and vanilla and stir until fluffy. Make sure you stir this mixture thoroughly and until it is fluffy. This step makes the cookies come out with height and richness. A flat cookie is the result of either using melted butter instead of soft butter or a mixture that isn’t stirred until fluffy.                      

Add the flours, starches, baking soda, salt, & Xanthan Gum. Stir until blended. Add chocolate chips and stir until mixed through.                                         

Get out a baking sheet. If your baking sheet is old or doesn’t have the shiny layer that it used to, use parchment paper as a liner to ensure the cookies don’t stick to the sheet. Otherwise, use two tablespoons, one for dipping up the dough and one for scrapping the dipped up dough onto the baking sheet. Align them so that they have at least one inch around them to spread out and bake.

Bake for 8 to 10 minutes or until lightly brown. Take them out and let them sit on baking sheet for about 2 minutes (they are still baking up at this point). With a spatula move them to a cooling rack or a plate. Add more dough by the spoonfuls onto the baking sheet; baking for 8 to 10 minutes. Repeat until all of the dough is used up.

Once they are completely cooled, transfer them to a cookie tin or plastic zip up baggie for storage. Trust me, they won’t be in storage for long! Enjoy.


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