Chewy Chocolate Chip Cookies (Gluten-Free, Dairy-Free)

*This recipe is the ultimate chocolate chip cookie recipe! It took me about 4 different trials to finally get it right and I think it is pretty perfect now! The trick for this is definitely the gluten-free flour mix. It is ESSENTIAL that you follow my recipe for the flour and use it exactly as I state in order to make sure you get similar results. Baking gluten-free can be tricky because the gluten found in most recipes is what binds the ingredients together. When you buy most gluten-free flour mixes they typically have some sort of bean flour in them which gives them that gritty and weird aftertaste. The gluten-free flour mix has just what you need when swapping out for GF flour!

*In order for these ingredients to stick together and actually bake like a real cookie, it is completely necessary that you add the xanthan gum to the mix. This will hold it all together as it bakes! If you are not dairy-free, feel free to use real milk and butter to the recipe. Definitely, give this recipe a shot if you are in the mood for something sweet! 

Ingredients:

• 2 cups gluten-free flour (see recipe here)
• 3/4 tsp xanthan gum (**completely necessary**) 
• 3/4 tsp salt
• 1/2 cup organic light brown sugar
• 1 tsp baking soda
• 1 1/4 cups organic sugar 
• 1 tbsp vanilla extract (REAL, not artificial)
• 1 egg (or egg substitute) 
• 2 tablespoons non-dairy milk
• 8 tbsp vegan butter (if DF)
• 1/2 cup chocolate chips (this will depend on how much you like!)  

Directions:

1. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. 
2. Sift your dry ingredients (flour, xanthan gum, baking soda, salt) together in a bowl and set aside. Make sure everything is mixed together well! 
3. Using a stand mixer or electric mixer, cream together the butter and sugar (both) until creamy and smooth. 
4. Slowly incorporate the egg, milk, and vanilla. 
5. Add in the flour slowly in 1/4 cup increments and mix in the mixer until fully combined. 
6. Add in your chocolate chips (as many as you like) and mix until the chocolate chips have fully settled into the dough. 
7. Using a small ice cream scoop, place your balls of cookie dough on a cookie sheet lined with parchment paper. 
8. Bake for 11-15 minutes…the baking time will depend on the actual size of your cookie dough balls and if you want them a little crispier. The bottom of the cookies should be lightly brown in color and the center should still look a bit chewy (They will harden a bit, once you remove them from the heat).