REAL Homemade GF/DF Chocolate Chip Cookies – one of our family favorites!
This is my original recipe that I made for 20 years…until I found out we were all allergic to the wheat, gluten and dairy. (SIGH! Just one more thing, right?) After several attempts of adjusting the recipe to new flours, this made the final cut. Yum!
Chocolate Chip Cookies
1/2 cup EarthBalance Buttery Stick (1 stick)
3/4 cup brown sugar
1/2 cup granulated sugar
2 tsp GF vanilla
2 1/3 cups Bob’s Red Mill All Purpose Baking Flour*
1 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
1 cup GF- DF chocolate chips (Ghiradelli’s Semi-Sweet are fabulous!)
Preheat oven to 375. In heavy-duty stand mixer, beat together buttery stick, sugars, egg and vanilla. Add flour, baking soda, salt and xanthan gum. Beat until well mixed and sticking together. Add chocolate chips and mix. Using cookie scoop, place 1″ balls on greased cookie sheet. Bake 8-10 minutes. Depending on your altitudes, baking time may vary a bit. Cookies will look a little “raw” in the cracks – that is normal. DO NOT OVER-BAKE! Let cool slightly before transferring to a rack.
These cookies are soft and chewy still warm, but have a tendency to get more chewy/crunchy as they sit.
*Note: If cookies are baking out too thin, mix a little more flour into the dough. Be careful not to add too much!