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!)
- 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.
- In a medium bowl, combine flour, baking soda and salt. Set aside.
- In a separate bowl or stand mixer, mix together butter and sugars until smooth.
- Add eggs, one at a time, and mix until incorporated.
- Add vanilla.
- Slowly incorporate flour mixture into wet ingredients. Mix until everything is well combined.
- Add in chopped chocolate and chocolate chips.
- 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!
- After the dough has chilled, pre-heat oven to 375 degrees.
- Roll dough into cookies balls, any size.
- Bake 10-12 minutes. Let cool and enjoy!
You are invited to the Inlinkz link party!
Hmmm. I may need to try these. I’m trying to eat less gluten but sweets are so hard to live without.