• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • about
  • Gluten-Free Recipes
  • Shop
  • work with me
  • contact

kumquat | gluten-free recipes

January 14, 2012 cookies

Classic Chocolate Chip Cookies

choco-chip-cookies-3
when my sweet, cookie-baking neighbor‘s kitchen was filled with an array of delicious smelling, gluten-laden cookies last weekend, i came to the realization that i had not eaten a homemade chocolate chip cookie in over 5 years.
tollhouse chocolate chip cookies were one of the first things i baked religiously, surely more batches in high school than i should be proud to admit publicly. considering this fact, i felt that it was surely time to take on the classic in gluten-free form.
i am so happy to report that a fresh from the oven, warm and gooey-chocolate chip cookie (or two or three… ) passed my lips today. oh my. so delicious.
choco-chip-cookies-2
i have to admit that they aren’t quite as chewy as i’d prefer. they were a bit more tender, in the way most gluten-free baked goods can be (especially the ones without gums). but still incredibly delicious and delightful to a tummy that hasn’t seen an old favorite in a long time.
choco-chip-cookies-1
Print Pin

Classic Chocolate Chip Cookies

Servings 2 dozen cookies

Ingredients

  • 1 teaspoon golden flaxmeal
  • 2 teaspoons hot water
  • 350 grams about 2 1/2 cups kumquat's all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup 8 ounces butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups 12 ounces chocolate chips

Instructions

  • Combine golden flaxmeal and water in a small bowl. Set aside.
  • Combine flour, baking soda, and salt in a medium bowl. Combine butter, sugars, and vanilla extract in a large bowl; cream together with an electric mixer until fluffy. Beat in eggs, one at a time. Stir in flax slurry. Gradually add flour mixture to butter mixture, until all is combined. Stir in chocolate chips until well-combined. Chill for 30 minutes.
  • Preheat oven to 375°. Spoon 1/8 cup batter onto a parchment lined baking sheet. Press down slightly. Bake at 375° for 12-14 minutes or until golden brown.
choco-chip-cookies

Categories: cookies

Previous Post: « Sweet Buttermilk Biscuits
Next Post: Dark Chocolate-Raspberry Oat Muffins »

Primary Sidebar

k_gretchen_photo

hi! I'm Gretchen.

kumquat

the original dietitian food photographer · gluten-free recipe developer · experienced food stylist · happy wife · momma of three · food lover

gretchenbrownrd@gmail.com

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr
Food Advertising by logo
This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

order my book

GF_Book

Recent Posts

  • Orange Juice Belgian Waffles
  • Steak and Eggs Skillet with Chimichurri and Sweet Potatoes
  • Fall Harvest Steak Salad
  • Cheddar and Apple Quesadillas with Bacon Jam
  • Grain-Free Sticky Toffee Fig Pudding Cake

Footer

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr

privacy policy


CeliacDisease.org

Copyright© 2023 · Cookd Pro Theme by Shay Bocks