Gluten Free Chocolate Chip Cookies

Hanging out at the cabin with the weather being so cold got me into a serious baking mood.

There is something so lovely and warmly domestic about being in the kitchen with some podcast going or a great playlist and mixing cookie dough.

I’ve made this batch of cookies about 4 times now and I love them so much!

I found this recipe over at A Pinch Of Yum. For the non gluten free version, I suggest you go over to the site and follow their recipe. I’ve substituted regular flour and used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in order to make it gluten free.

Things To Note

With that said, there are a couple more deviating points:

Though I used the exact measurements in the original recipe, you’ll find that there is no need to add anymore flour in order to get the texture described at Pinch Of Yum. Also, I didn’t use a blender, I just mixed it all with a wooden spoon. With that said, note that the amount of flour will render the dough super dry and crumbly. You’ll have to finish by mixing it all with your hands in order to bond the dough together. It will feel a bit too dry, but trust it.

The other thing to pay attention to is that this recipe takes salted butter AND a bit of salt. This was a bit counter intuitive to me, as usually you would use unsalted butter to bake and a pinch of salt.

I made the cookies first with the salted butter and loved it. But if it’s not sweet enough for you, make the second batch with unsalted butter. I’m pretty sure you’re going to like the salted butter cookies better!

For the original recipe please go to Pinch of Yum. The recipe that follows is the same save for the flour substitution and I mixed the ingredients a bit differently than they did.

Gluten Free Chocolate Chip Cookies Recipe

• 8 tablespoons of salted butter
• ½ cup white sugar
• ¼ cup packed brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1½ cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup semi sweet dark chocolate chips

1. Preheat the oven to 350.
2. Soften butter for about 30 – 40 seconds in the microwave, then mix all the wet ingredients with it. I beat the egg with a fork within the butter vanilla mixture. Mix until the ingredients are blended together and slightly creamy.
3. In a second bowl mix all of your dry ingredients; four, baking soda, sugars, chocolate chips and salt. Mix until they are all evenly blended.
4. Fold in the wet ingredients and hand mix until all ingredients are bonded together. Using the spoon method is a bit of work, but shouldn’t take more than 5 minutes if that.
5. When it’s all mixed, you’ll find it’s all crumbles. Use your hands to press it all together into a solid dough. Mix until crumbles form. Use your hands to press the crumbles together into a dough.
6. Roll dough into 12 large balls and place on a lightly greased cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden or blond. DO NOT OVERBAKE. Take them out even if they look like they’re not done yet. They’ll be pale and puffy and so so delicious!

Enjoy with a tall glass of iced rice milk.