*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:
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
- Sift your dry ingredients (flour, xanthan gum, baking soda, salt) together in a bowl and set aside. Make sure everything is mixed together well!
- Using a stand mixer or electric mixer, cream together the butter and sugar (both) until creamy and smooth.
- Slowly incorporate the egg, milk, and vanilla.
- Add in the flour slowly in 1/4 cup increments and mix in the mixer until fully combined.
- Add in your chocolate chips (as many as you like) and mix until the chocolate chips have fully settled into the dough.
- Using a small ice cream scoop, place your balls of cookie dough on a cookie sheet lined with parchment paper.
- 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).
