Holiday Recipes: Gluten-Free Chocolate Chip Cookies
My family loves cookies at Christmas. My son’s birthday is right before Christmas and even now, as an adult, he still loves to get a big plate of Mom’s homemade chocolate chips cookies instead of a birthday cake on Dec. 22nd.
But now that my husband and I eat a gluten-free diet, I wondered what gluten-free cookies would taste like. Would they be as delicious as my homemade ones? Would they fool my son if I didn’t tell him what they were?
What I discovered is gluten-free cookies are easier to make than regular ones since the recipe uses a prepared sorghum flour mix. I always use my KitchenAid stand mixer to make cookies so that right there makes preparing the dough a breeze.
The cookies baked up very nicely and since we really like crispy cookies, I let them bake for a couple additional minutes longer than the recipe called for so they have a nice crunch to them!
Try this recipe and you’ll see for yourself that eating gluten-free doesn’t mean sacrificing holiday baking.
Gluten-Free Chocolate Chip Cookies
3 cups all-purpose gluten-free flour (I use prepared sorghum flour)
1 tsp baking soda
½ tsp salt
1 cup butter or palm shortening
¾ cup granulated sugar
¾ cup light brown sugar
1 tsp vanilla extract
¾ cup chocolate chips
Heat oven to 375°. Whisk flour, baking, soda, and salt together and set aside. Beat butter, sugar, brown sugar and vanilla in in the mixing bowl on low. Add eggs, one at a time, beating well after each egg. Slowly add the flour mixture to the wet ingredients. Beat until well combined. Add chocolate chips.
Drop by spoon full onto an ungreased cookie sheet and press flat. Bake 7 to 10 minutes or until lightly browned. Cool on cookie sheet for a few minutes before transferring to a cooling rack. Store in a airtight container.
Yields approximately 30 cookies.