Our Amazing, Best Gluten Free Chocolate Chip Cookies
We LOVE chocolate chip cookies for a special occasion or for a family night. We perfected our recipe a while back and were set until we wanted to make it a gluten free version. We succeeded! We love this one even better! The nutty flavor of the almond flour makes it even more decadent! It gives it a little bit of a short bread texture with all of the richness of a classic chocolate chip cookie. We all liked it so much better.
It’s pretty simple and foolproof. Tonight, I am writing the recipe as I make the cookies again! :) So, we are using semi sweet chocolate chips and enjoy those. We do like to use Ghirardelli when I keep them on hand.
3 c. almond flour (or gluten free flour we like King Arthur’s)
Few dashes of salt
¾ t. Baking soda
1 c. Butter softened, salted (16 T.)
¾ c. brown sugar
½ c. white sugar
2 t. Vanilla extract
2 eggs room temperature
1 bag chocolate chips (we prefer semi sweet or dark chocolate Ghirardelli)
1/2 c. pecans (for those of us who can't do without southern pecans)
Preheat oven at 350 degrees.
First, measure together flour, salt and baking soda ingredients. Sift with your clean mixer. :) Then, set aside in a bowl. In a large mixing bowl, cream together softened butter and both sugars. Barely cream together and then add the vanilla and one egg at a time. Cream just until ingredients are mixed. Then add ⅓ of the flour mixture at a time while mixing. Once butter mixture and flour mixture are all mixed. Stir in, with a wooden spoon, the chocolate chips evenly.
*My sweet tip! Spray an ice cream coop with coconut oil and use to dip cookie mixture onto a silpat mat. Bake for about 11 minutes. Or, until brown on the edges. Enjoy! :)
I’m so thrilled I wrote this recipe up to share and now it is ready for my family any time we'll be mixing with Mali! :)
Let me know your favorite cookie recipe? It's fun to discover something new. Hope you enjoy this one!
Warmly, Carolina Mama
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