Welcome back to the blog! This week’s blog is a recipe using the gluten free flour from my last post.
Gluten Free Chocolate Chip Cookies
Ingredients:
- 2 1/4 cups gluten free flour (I like Bob’s Red Mill 1:1)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract**
- 2 eggs
- 12 oz chocolate chips (about 2 cups)
**Not all vanilla extracts are gluten free, so make sure the brand you use is safe. I use McCormick vanilla extract, but their “all-natural” version is not safe.
Directions:
Preheat oven to 375°
Combine flour, baking soda and salt in small bowl. In a large bowl, beat butter, granulated sugar, brown sugar and vanilla extract until creamy.
Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop in 1 inch rounds onto baking sheets covered with parchment paper. If you like bigger cookies, shape the rounds into bigger balls, but you may need to add more time for them to bake all the way.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
This is a modified version of the NESTLE toll house recipe. The instructions are also from their recipe, but I changed them a little bit.
About the Author
*I am not a dietitian. My goal is to share what works for me with others, but consulting a GI doctor might be appropriate for a diagnosis.
Hi my name is Nicole. I am a teenager dealing with a gluten allergy and I’ve been gluten free for about 3 years. I got so stressed out trying to navigate a gluten free diet without any help, so I wanted to be that influence in someone’s life, so I started a blog! I hope to share tips, as well as recipes to help others.
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