Oh Cookies... How I've Missed Thee!

     I sent my delicious porn photo of Starbucks Wednesday to someone, who has to eat gluten free, and was jealous since the cookie definitely has gluten. I then realized.... I could fix this issue! I went on a quest to conquer GF chocolate chip cookies! I did, and they're great! I even made them HUGE like the ones at Starbucks!

The Best Gluten Free Chocolate Chip Cookies

Wet Ingredients:
1/4 cup Coconut Oil
1/4 cup White Splenda
3/4 cup brown sugar Splenda
1/4c egg Sub
1 1/2 tsp. vanilla extract

Dry Ingredients:
1 + 1/2 cups Bob's Red Mill GF Flour
1/2 tsp. kosher salt
1/4 tsp. xanthan gum
1 tsp. baking powder
1/2 tsp. baking soda

Add In's:
6 oz. chocolate chips 

Directions:

Preheat oven to 350 degrees. In a large bowl: cream butter with sugars until light and fluffy. Add egg and vanilla. In a separate bowl mix together flours, salt, xanthan gum (opt.), baking powder, and baking soda. Slowly add flour mixture to butter and sugar mixture. Lastly, mix in chocolate chips. Place tablespoon sized dough portions 2 inches apart on a cookie sheet lined with parchment paper or a silpat mat. Bake 7-9 minutes or JUST UNTIL edges are light brown.

(The cookies WILL NOT look completely cooked when you pull them out of the oven! That's what you want! That's part of the secret to these awesome cookies! DO NOT overbake them!)

Allow cookies to cool undisturbed on parchment paper or silpat mat on the cookie sheet for 10-15 minutes. Then move cookies to wire baking rack to continue cooling. Store cookies in an airtight container on the counter.


ENJOY :D