Cookies

Chocolate Chip Cookies

January 20, 2017
I had decided it just wasn’t possible to make a good gluten-free chocolate chip cookie. My mother and sister had made some they love, but they were always too dry for me – I think I am really picky about the dryness of gluten-free food. So I had resigned myself to always needing to put oatmeal or peanut butter in my cookies to keep them moist.
Recently someone asked me to come up with an oatmeal-free, gluten-free chocolate chip cookie recipe. With my past chocolate chip cookie experience, I wasn’t really optimistic about the results, but these are delicious! They look like “normal” chocolate chip cookies, I think they taste like “normal”chocolate chip cookies – my husband ate three after dinner! I hope you like this recipe as much as I do, they are going to be a staple in my house from now on!!
5.0 from 1 reviews
Chocolate Chip Cookies
Author: 
 
Ingredients
  • 2 c Grandpa's Kitchen Gluten-free Baking Flour
  • 1 small pkg vanilla pudding mix (dry)
  • ¾ c light brown sugar
  • ½ tsp salt (optional)
  • 2 eggs
  • 1 tsp baking soda
  • 1 ½ tsp vanilla extract
  • 1 c butter, softened
  • 1 (12oz) pkg chocolate chips
  • ¾ c granulated sugar
  • 1 c nuts (optional)
Instructions
  1. Preheat oven to 350 degrees. Stir together flour, pudding mix, baking soda, and salt in mixing bowl. In large mixing bowl cream together butter and sugars until fluffy. Add eggs and vanilla, mix well. Gradually add flour mixture, beating until moist. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to cooling rack. Makes about 6 dozen cookies.
  2. Note: I have found I get the best results if I chill the dough first for at least two hours.

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1 Comment

  • Reply Debbie April 10, 2017 at 6:23 pm

    Gluten free chocolate chip cookie recipe – AWESOME!!! Made the recipe as written except I altered the sugars (1 cup white sugar, 1/2 cup brown) and had to bake for 12 minutes for the size of my cookie scoop. Light, crunchy edges, chewy centers. Even on day 2, exceptional cookie. They freeze well too! Also I did not chill the dough. Thank you so much for posting such a great recipe!!!

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