Freeky Good Chocolate Chip Cookies
Chocolate Chip Cookies, Gluten Free version
Servings Prep Time
48cookies 15minutes
Cook Time Passive Time
11minutes per sheet 2minutes per sheet
Servings Prep Time
48cookies 15minutes
Cook Time Passive Time
11minutes per sheet 2minutes per sheet
Ingredients
Instructions
  1. Preheat oven to 350┬░.
  2. Line a baking sheet with parchment.
  3. In mixer bowl, cream together butter and sugars.
  4. Add eggs and vanilla, mixing until smooth.
  5. Add half of each flour, the baking soda, and the salt, mixing until fully incorporated. (If you prefer to do this more traditionally, you can mix together all of the dry ingredients in a separate bowl and then add that mix half at a time. I just prefer not to dirty another bowl, because I am lazy and I haven’t noticed it makes any difference at all in the final product.)
  6. Add the rest of the flours and mix thoroughly.
  7. Fold chocolate chips into dough, distributing as evenly as possible. (I like to use a wooden spoon for this, but whatever works is fine.)
  8. Scoop dough onto lined cookie sheet in teaspoonfuls. (You can use one of those fancy cookie scooper things if that’s your bag, but I just use a regular kitchen spoon.)
  9. Bake for 11-13 minutes, until slightly brown and no longer wet looking on top.
  10. Let cool on sheet for 2 minutes.
  11. Transfer to cooling rack.
Recipe Notes

* Some people who have celiac cannot tolerate oats, even those labeled gluten free. If that is the case for you or your freek, I recommend using 1/2 cup of brown rice flour and a 1/2 cup of buckwheat flour in place of the oat flour.