Gluten-free Chocolate Chip Cookies

Chocolate chips cookies were a staple in my house growing up. My sister would probably say that it contributed to her childhood obesity, which it didn’t and she was not obese…but you get the point.

Somewhere around middle school I decided to make a batch on my own. I started off using the recipe on the back of the Nestle Toll House chocolate chip bag, but as I made more cookies I began to tweak it. But those small changes did not amount to the tweak that I made last night — making the recipe gluten free!

Here is my new recipe. They are insanely light, fluffy and soooo delicious!

1 teaspoon baking soda

1 teaspoon salt

2 1/4 cups Bob’s Red Mill gluten free all purpose flour

1 and ¼ stick butter (5/8 cup), softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2–3 teaspoon vanilla extract

2 large eggs

2 cups semi-sweet chocolate chips

Mix together the softened butter and the sugars.

Next add the vanilla extract (my favorite time to test out the cookie dough to make sure it isn’t poisonous haha).

Mix in the two eggs.

Add in the flour, baking soda and salt. Mix until completely combined.

Pour in the chocolate chips and mix!

Chill the dough overnight for best results but if you can’t wait to devour them forget the fridge!

Bake on a cookie sheet lined with parchment paper for 10–12 minutes at 375° F.

Let me know what you think!