.jpg)
Let me introduce you to the best gluten free (GF) cookies in all of the land! I took a couple of recipes, changed some ingredients, adjusted amounts, and this was the outcome. Now tell me these don't taste as good as gluten-full cookies. Just kidding. You can't.
INGREDIENTS:
- 3/4 (rounded) cup of granulated sugar
- Just under 3/4 cup of brown sugar
- 2 sticks (1 cup) of butter, ALMOST melted
- 1 large egg
- 2 cups Gluten Free Better Batter Flour
- 2 1/2 teaspoons vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shaved/chopped dark fancy chocolate
- 1 cup chocolate chips
DIRECTIONS:
Preheat oven to 375 degrees F. Line two cookie sheets (I just reused one) with parchment paper. Lightly butter paper.
Whisk the flour, baking soda, and salt in a bowl and set aside. Mix the sugars, butter, vanilla, and egg together with an electric mixer until completely blended. Stir in the flour. Blend. Fold in the shaved/chopped chocolate pieces. Once evenly incorporated, fold in the chocolate chips. Place about 12 cookies on a cookie sheet, for a total of 24 cookies. Bake for 10 minutes (rotate if your oven has hot spots), then bake for 2 to 4 more minutes. Take out of the oven and place cookie sheet on a wire cooling rack for 5 minutes. Then remove cookies to rack to cool completely.
Yields about 24.
I have no idea how long they last because they don’t – they get eaten!
