Last night I wanted chocolate chip cookies. So my daughter and I attacked the situation. I had lots of Bob’s Redmill All Purpose GF flour so I went to their website and found this great recipe. (Warning, it needs to chill for 2 hours so patience is needed.) I found this out the hard way. Mixed it all then moved on to the next step, chill for 2 hrs. Shit! But I found out, totally worth it!
1-2/3 cups of Bob’s All Purpose GF flour
1/2 tsp of Baking Soda
1 tsp Xanthan Gum
1/4 tsp of sea salt
1/4 cup of butter (we used vegan gf butter)
3/4 cup of packed brown sugar
1/3 cup of sugar
2 tsp of Vanilla
1 large egg
1 cup of Chocolate Chips (We used Ghirardelli Semi-Sweet)
Preheat oven to 350F. Grease a large cookie sheet or line with parchment paper; set aside. (We love using Pampered Chefs baking stones)
Stir together the GF baking flour, baking soda, xanthan gum and salt; set aside.
In a large mixer bowl, beat butter (room temperature, not melted) with granulated sugar, brown sugar, vanilla and egg; scrape sides of bowl frequently. Beat in flour mixture on low speed, mixing thoroughly. Stir in chocolate chips and nuts.
Shape dough into flat disk, wrap tightly with plastic wrap and chill for 2 hours. Drop by tablespoonfuls 2″ apart on baking sheet, or roll into balls if dough is hard to work with. Bake 10-12 minutes (I had to do 15 min) on center rack of oven or until lightly browned. Cool 2-3 minutes before removing from cookie sheet.
These are seriously the best cookies I have made thus far. Your gluten friends will not know they are gluten and dairy free!