GF Chocolate Chip Cookie Recipe

Gluten Free Chocolate Chip Cookies that taste like the real deal!

GF Chocolate Chip Cookies can be challenging - too thick, too thin, too crispy, not crispy enough. And then, of course, you the flavor - getting them to taste like regular chocolate chip cookies with no after-taste or gritty, cakey consistency is also no easy task. I’ve done it all, but I think I finally found a winning recipe! They are best when eaten when their still warm — and the chocolate chips melt in your mouth as you crunch into the top crispy layer. So good!

Ingredients

1/2 c butter (at room temperature)

1/2 c + 1/8 c granulated sugar

1/2 c + 1/8 c brown sugar

2 1/2 tsp valnilla

1 egg (at room tempature and beaten before adding)

1 tbsp milk (I use oatmilk, but you can use almond, cashew or regular milk)

2 tbsp + 1/4 tsp sugar free apple sauce

1 c gluten free flour (I like Bob Red Mill’s 1 to 1 brand)

1/2 c + 2 tbsp pea/tapico/brown rice protein blend (I like the Naked Mass Unflavored blend)

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 c chocolate chips

Steps

Preheat oven to 350-degrees

Line two baking sheets with parchment paper

Set up stand mixer with all ingredients ready nearby ready to use, along with measuring cups, spoons and a spatula for scraping the bowl

Cream butter in a stand up mixer until smooth (about 1 minute on high speed)

Add granulated and brown sugar - mix until combined (1-2 minutes on medium speed)

Add vanilla, beaten egg, milk and apple sauce until combined (about 2-3 minutes at medium speed)

In separate bowl combine dry ingredients: flour, protein blend, baking soda, baking powder and salt.

Turn mixer on low.

Spoon dry mixture 1 tablespoon at a time into the mixing bowl, while the mixer is on a slow speed.

When all dry ingredients have been added, stop the mixer and scrape the edges of the bowl to make sure all of the dry ingredients get combined.

Mix for 1 more minute on medium speed. The batter should be firm but not dry.

Remove bowl from mixer stand and pour in chocolate chips.

Stir chocolate chips into the batter until evenly mixed.

Drop a heaping tsp of dough on the parchment lined cookie sheets. Place balls of dough at least 2 inches apart.

Cook for 10-13 minutes. Cookies will have a golden brown color and look a little puffy.

Let stand for 5 minutes after removing from the oven and enjoy!

Keep in air tight container if not eating immediately. They store well for about 3 days.