I am a cookie monster, y’all. I love pretty much all kinds, but I am a sucker for a good, warm and gooey chocolate chip cookie. Unfortunately with a gluten allergy, the gooey and chewy side of cookies is often robbed from me. BUT, it doesn’t have to be. This recipe is so good, and is one I made up between multiple recipes I have found that were just not QUITE what I was looking for.
The dough is BEST if chilled in the fridge for a couple of hours before popping in the oven. The shape of the cookies is better and thicker. The BEST chocolate chips I have found are from Trader Joes! My sister is a pastry chef, and when she had my chocolate chip cookies during Christmas she commented on how great the chips were. You know they have to be good if Emi says they are. š
The Cake by Hannah’s GF Chocolate Chip Cookie Recipe
- 1 cup butter
- 1 1/2 c white sugar
- 1/4 cup maple syrup
- 2 teaspoons GF vanilla extract
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 cups GF Multipurpose 1 to 1 flour (I use Bob’s Red Mill!)
- Ā 2/3 cup brown rice flour (I got this from the bulk aisle at my grocery store)
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups chocolate chips
Bake at 350 for 13-15 minutes. The longer you refrigerate the dough, the longer you’ll bake them for. Look for a golden brown top! I like just a little bit of dough to come off with the fork when I poke through to see if it’s done.
Photos by MG Photography for The Cake by Hannah
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