I love when I can bake new things for the kids and they ask me no questions when they see it. They just grab one of whatever it is and take a bite and try it with no idea what it is that they are eating. So when one of them saw me making chocolate chip cookies he ran off to tell the others that I was making them chocolate chip cookies. He had no idea that the cookies I was making were gluten-free and that they weren’t my regular chocolate chip cookies I make for them. Even better when they came out of the oven the troops were already amassed and waiting for fresh, hot cookies. I had to swat a few hands away to prevent burns and tell them to wait. Little miss informed me that it, “has to be fast because I’m Cookie Monster and I need to eat!” So once they were slightly cool and I gave them the thumbs up they all grabbed one. When they all had grabbed seconds and thirds I asked if they liked them and I got a chorus of yeses. So if you are looking for Chocolate Chip Cookies To Good To Be Gluten-Free then this is the recipe that you are going to want to use.
The cookies are more along the crunchy chocolate chip cookie category than chewy kind but they are good. Usually crunchy are not the kind I go for. I usually prefer a chewy middle but these were good. My 10-year-old prefers crunchy cookies so these he prefers to my regular recipe. These will definitely make my regular cookie rotation. These cookies pack a lot of chocolate and I mixed ground gluten-free oatmeal with the Glutino Gluten-Free Pantry All-Purpose Flour to get it to a more comfortable texture for people who are new to gluten-free eating.
That is some serious yum right there! These will definitely make you a gluten-free convert.
- 1/2 c. butter, softened
- 3/4 c. brown sugar
- 1/4 c. white sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 c. oat flour or ground gluten-free oatmeal
- 1 c. Glutino Gluten-Free Pantry All-Purpose Flour
- 1 c. mini chocolate chips
- Preheat oven to 375° and line two baking sheets with parchment paper or silicone liner.
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugars together. Mix in the egg and vanilla until fully incorporated. Stir in the baking soda, salt, oat flour and gluten-free all-purpose flour just until mixed. Scrape down the sides of the bowl and mix on medium speed for 30 seconds to make sure the oat flour is mixed in well. Stir in the mini chocolate chips.
- Scoop the cookie dough by the tablespoon onto the prepared pans and bake for 9-11 minutes or until the edges are just starting to brown. Let cool on the pan for a few minutes and finish cooling on a wire rack.