Giant and chewy, gluten-free chocolate chip cookies don’t get any better than this!
To make sure that you still get some awesome recipes while I’m on “maternity leave” some of my friends have generously offered to share some of their favorite recipes with you. I really thought our newest addition would be here by now, I’m on day 6 past her official guess date and she still hasn’t arrived. Hopefully I’ll have baby pictures for you in the next few days (I really hope!)
Today my friend Sandi from Fearless Dining is sharing one of my favorite recipes, from my cookbook! When she asked if it would be ok to share one of my recipes from The Essential Gluten-Free Cookie Guide I was beyond flattered. This really is one of my favorite recipes, hands down! I often use it as a base when I head into the kitchen to create a new cookie recipe. The cookies are so chewy, and stay soft for days!
Enjoy the recipe, and be sure to check out Sandi’s blog!
I am so glad I can help my friend Brianna while she is out on maternity leave. My name is Sandi and I run the gluten free blog, Fearless Dining. Our family lives in the California Bay Area.
I have been drooling over Brianna’s new cookbook, The Essential Gluten-Free Cookie Guide. If you have ever wanted to try to make your own gluten free cookies, this is the book for you.
I decided to let my kids help me pick which recipe to try from this cookbook. For kids, size matters in all things. Who is taller than whom, or in our family’s case, who is now taller than Mom…sigh. My “teen” daughter surpassed me in height last year and my “tween” son is about two inches from this goal as well. He actually walks by me on his tippy toes now, just to let me know he is almost there.
When my kids saw Brianna’s photos for the Giant Chocolate Chip Cookie, the choice was made.
Bigger cookies are always better, right?
- ½ cup butter, melted (use vegan butter spread to make dairy free)
- ½ cup + 3 tablespoons brown sugar
- 2 egg yolks
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- 1½ cups + 2 tablespoonsgluten free flour mix
- 1 cup chocolate chips (use vegan/dairy free chocolate chips to make dairy free)
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Cream together the melted butter and brown sugar on
- medium-low speed.
- Add the eggs and mix until combined.
- Add the baking soda, salt, xanthan gum, and vanilla and
- mix until combined.
- Add the flour, and mix until incorporated. Then mix in
- the chocolate chips
- Scoop using a #12 scoop (5 tablespoons) and place cookies 4 inches apart on the prepared baking sheet. (5 or 6 to a sheet.)
- Bake for 15 minutes.
- The cookies should spread and will lose their doughy shine, but will still be very soft.
- Allow to cool on the baking sheet for a few minutes before moving to a cooling rack to finish cooling.
About Sandi at Fearless Dining:
Our family has been gluten free for over five years. I started my blog because I was tired of getting sick when I dined out.
I didn’t know much about cross contamination when we first went gluten free. Most doctor’s offices just don’t give you much detail about how to live gluten free. I had no idea how dangerous cross contamination could be. I started to call around to Bay Area restaurants and asked lots of questions about how they handle gluten free orders, and if they even can adapt menu items. Within just a few months, I had built up a database of over 645 Bay Area restaurants’ safe gluten handling procedures. Someday I hope to expand this database to other cities so it can help even more people.
Feel free to come and visit my blog. There are tons of delicious recipes to try :-).
Linked up at Inspiration Thursday