Chocolate Chip Cookies **gluten free**

I’m baaaaaaack! Wow, it’s been a hot minute since I last posted a recipe. Thank you Steph for holding down the fort and keeping LDB alive. Seriously, you are the best!

As some of you know, I stepped back from LDB to open up a milkshake & coffee shop in Sacramento. It was dream years in the making– that we actually talked about at Steph’s rehearsal dinner! Here’s a pic of Steph and I from the grand opening weekend. (She and couple of my sorority sisters flew out to support! It was amazing and I am so incredibly thankful for all of them!)

I’ll do another post dedicated to the shop and a little recap of that incredible journey but for now, let’s get back to the matter at hand: #Choctoberfest. When Steph asked if was ready to do a recipe for #choctoberfest, I said yes! But, I really had no idea what to make…

You see, I’m another “health kick/revamp my diet” month. My options for dessert feel very limited since I completely cut out gluten and cut back on dairy and sugar. (Yes, it is a self-imposed diet restriction but desperately need. And, I’m feeling great so I’m keeping it going!)

That being said, it’s been hard to find a gluten free, low sugar recipe for dessert. If you have any go-tos, send them my way! I tried making gluten free, no sugar pumpkin muffins. That was a disaster! Partly because I wasn’t paying attention and accidentally grabbed the almond extract instead of the vanilla. I know, and I call myself a baker!

My mom even attempted to make gluten free banana chocolate muffins…. see photo below for how those turned out! We’ve been laughing about it all week!

When I was thinking of other recipes to make, I thought back to my very first post on here: Chocolate Chip Cookies: The Classic. I decided to make a gluten free version! Seven years later and I guess I’m still on my quest for the perfect chocolate chip cookie, with a slight variation.

In this recipe I used Bob’s Red Mill Gluten Free flour. I was also inspired by Rick Martinez’s Browned Butter Toffee Cookies so I browned the butter for these babies. For my first foray into gluten free baking, these are pretty good! They satisfy the sweet craving and would pair great with a cup of tea. Enjoy!

~Kelly

Gluten Free Chocolate Chip Cookies (adapted from Ghirardelli)

• 2 sticks butter, browned
• 3/4 cup sugar
• 1/2 cup brown sugar
• 2 tsp vanilla
• 2 eggs
• 2 1/2 cups GF flour
• 1 tsp baking soda
• pinch of salt
• 1 dark chocolate bar, chopped
• Chocolate chips, about a cup (I always eye ball it! Add as much as you want!)

1. Place two sticks of butter in a small saucepan, stirring constantly as it melts. When it starts to turn a light brown and smell carmel-y transfer to a bowl. There should be little brown bits of butter- that’s ok, that’s the good stuff! Set aside to cool, wait about 10 min.
2. In a medium bowl, combine flour, baking soda and salt. Set aside.
3. In a separate bowl or stand mixer, mix together butter and sugars until smooth.
4. Add eggs, one at a time, and mix until incorporated.
5. Add vanilla.
6. Slowly incorporate flour mixture into wet ingredients. Mix until everything is well combined.
7. Add in chopped chocolate and chocolate chips.
8. Refrigerate, at least one hour. (Overnight works too!) This is important! Because we browned the butter, baking immediately will result in pancakes… we don’t want that!
9. After the dough has chilled, pre-heat oven to 375 degrees.
10. Roll dough into cookies balls, any size.
11. Bake 10-12 minutes. Let cool and enjoy!