Gluten Free Chocolate Chip Cookies

Gluten free, nut free, free of refined sugar, can be adapted to dairy free

I have not tried these with an egg substitute, but if you do - please share your experience with it! I adapted this from a Land O' Lake recipe.

In this recipe I used muscovado sugar and for my flour I used bob red mills GF 1 to 1 baking flour. It has definitely become one of my favourite GF flour blends to work with! It has worked for everything I have made with it including many recipes I converted from wheat flour to GF flour. It has definitely been my go to over the past year. I used to make my own blend (I will make a post on that another day) but I found once I started working last year that I didn't have as much time. It was were I decided to cut some time in the kitchen. I am glad I found this flour blend!

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Gluten Free Chocolate Chip Cookie Recipe:

Ingredients:

1 1/2 Cups Bobs Red Mills Gluten Free 1 to 1 Baking Flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp himilayan salt

1/2 cup butter(softened) or coconut oil(room temp)

3/4 cup muscovado whole sugar

1 large egg

1/4 - 1 cup Enjoy Life dark chocolate chips(this is all on preference!)

Start by preheating your oven at 350 degrees.

Get a small mixing bowl to combine your dry ingredients(flour, b. powder, b. soda, and salt). Then in a large mixing bowl, use a hand mixer to cream the butter or coconut oil and sugar together. Make sure it is really nice and creamy.

Add in the egg and mix it some more. Once it is combined well, slowly add the dry ingredients to the wet ingredients mixing it together after each addition of dry ingredients. Once it is well combined, add in as many dark chocolate chips as you like!

Today, I only used 1/4 cup - bad mama here lol - I ran out of chocolate chips! Oops. But the 1/4 cup was a nice amount in these. Next, throw the bowl into the fridge for approximately 20 minutes just to let it harden up a bit. Prepare a cookie sheet with parchment paper.

Once the dough has hardened up a bit, I scoop these with a tablespoon measuring spoon, roll them into little balls and put them onto the tray!

Throw them into the oven for approximately 7-9 minutes (Don't forget - I have an old oven so yours may be different). Let them cool down for about 10 minutes before transferring them to a wire rack to cool down. These are good and freeze well too.

Enjoy!