Chocolate chip cookies are hand-sized comfort food that make bad days better and good days even more so. Eating gluten-free can make baking difficult, but when I discovered Namaste Foods Gluten Free Perfect Flour Blend, I found a way to make many of my favorite recipes gluten free.
Photo by Akaleistar
These chocolate cookies are a family favorite that leave everyone begging for more. The best part is that no one even knows that they are gluten free, making them the perfect treat to take to parties or serve to relatives who question your dietary needs.
I made this recipe egg free as well because snitching bites of batter is a necessary part of baking, but no one wants to get Salmonella.
The Best Ever Gluten-Free Egg-Free Chocolate Chip Cookies
Photo by Akaleistar
- 1 Cup Butter (softened)
- 1 Cup Sugar
- 1 Tablespoon Vanilla
- 1/2 Teaspoon Salt (I prefer Himalayan Pink Salt)
- 1 Teaspoon Baking Soda
- 2 1/4 Cups Namaste Foods Gluten Free Perfect Flour Blend
- 5 Tablespoons Unsweetened Almond Milk (I like Simple Truth Unsweetened Almond Milk)
- 10 Ounce Bag of Semi-Sweet Chocolate Chips (Try Simple Truth Organic Semi-Sweet Chocolate Chips)
Side Note - This recipe calls for a lot of stirring, so you either want an electric mixer or someone with strong arms to wield the mixing spoon.
1. Preheat the oven to 350 degrees.
2. To soften the butter, you can leave it out for a few hours, or do what I do and put the butter in a mug and zap it for about 30 seconds. You don't want to melt the butter, just make it soft and stirrable. Then plop, the butter into a bowl and mix it with the sugar.
3. Add the vanilla, salt, and baking soda while stirring in order to make sure everything is combined.
4. Add the flour a cup at a time while still stirring. Your dough will look crumbly, but that's okay.
5. Add the almond milk and mix until your dough looks like cookie dough.
6. Pour in your chocolate chips and stir until chips are evenly distributed in the dough.
7. Grease a baking sheet (I like to use coconut oil) and plop spoonfuls of cookie dough onto the sheet.
8. Bake for 10 minutes. Then let cookies rest a minute on the sheet before you move them to a rack to cool.
This recipe makes about 48 cookies, but it all depends on how much dough you eat and how big your spoonfuls are. Be sure to store your cooled cookies in an airtight container. The cookies should last about two or three days if you don't eat them before then.
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