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Chocolate Chip Cookies have long been my husband’s favorite treat, so naturally I’ve spent a lot of time over the past few years trying to recreate them using gluten free ingredients.

I contemplated adding gluten-free to the title of this post, but then decided it’s wholly unnecessary because after making these cookies, I told gfHubs I never have a need for gluten chocolate chip cookies. Ever.

Like soft and chewy cookies? bake these right away and you got it.

Are you a crispy-on-the-outside-chewy-in-the-middle kind of person? Refrigerate the dough for a day or two and your wildest dreams will come true. Think that last line was a bit overkill? That depends on how long you have been longing for the perfect gluten free chocolate chip cookie. You know, the ones your mom used to pull fresh out of the oven when you got home from school?

These cookies are comfort food at its best, and also make the perfect gift or treat to bring to your next party.

World’s Best

Chocolate Chip Cookies

ThereIsLifeAfterWheat.com

*gluten-free *oat-free  *soy-free

Notes:

• For a soft and chewy cookie, bake dough immediately after mixing. If you’re like me and love a cookie that is a little crispy on the outside and chewy in the middle, refrigerate the dough overnight or up to a week, then bake.
• I strongly recommend Mama’s Gluten Free Almond Blend for this recipe. Gluten free cookies are temperamental and require just the right flour. If you are nut free or don’t have any on hand, Cup4Cup is probably the best substitution. 

Ingredients

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla
• 1 1/2-1 3/4 cup Mama’s gluten free almond flour (see notes above)
• 1 tsp baking soda
• 3/4 tsp xanthan gum (if substituting another flour mix that contains xanthan, omit this)
• 1/4 tsp salt
• about 1/2 bag chocolate chips, or 1 cup.

Instructions:

1. Mix butter on medium speed until fluffy, about 30 seconds.
2. Add white and brown sugar, and mix until fluffy, about 1 minute.
3. Add egg and vanilla, and beat another minute.
4. Add 1 1/2 cups gluten free flour (stir the flour, then gently scoop up in the measuring cup and level off with a knife), baking soda, xanthan gum, and salt. Mix for 3 minutes (this activates the xanthan gum and will prevent any grainy texture). Mixture should be only slightly sticky, and easily rolled into a ball with your hands. It will not be quite as firm as regular wheat cookie dough. If it is too sticky, add another 1/4 cup flour (or less if you think). The dough will thicken very slightly while the oven is preheating. On warm sunny days, I often only use 1 1/2 cups flour. When it’s rainy out, I often need a little more.
5. Add chocolate chips and mix on low speed or stir just until combined.
6. If you want cookies that are crispy on the outside and chewy in the middle, transfer dough to small bowl and cover tightly with plastic wrap. Refrigerate overnight, up to a week.
7. Preheat oven to 350° and line a large baking sheet with parchment.
8. Scoop cookies out by tablespoons and roll gently between your hands to form balls. 
9. To make heart shaped cookies, divide your tablespoon of dough into two equal pieces and gently roll between your hands to form two 2″ logs. Attach at the ends to make a v, and press together gently.
10. Bake for 7-10 minutes, until they appear almost done for soft cookies. If you want a bit of a crispy texture on the outside, remove when the cookies just begin to brown. Remove from oven and let cool on baking sheet for a few minutes, they will continue to cook.
11. Let cool on wire rack. and store in an airtight container on the counter. These also freeze great, and make delicious ice cream sandwiches!
12. If you are cooking the previously refrigerated dough, remove from fridge 5 minutes before baking.

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