This time of year I am always trolling the internet for gluten free dessert recipes. I do have to say that I feel that I have perfected this gluten free chocolate chip cookie recipe over the years. The trick is to place the dough in the fridge for at least an hour but no more than three hours. If you leave it in for longer, let thaw on the counter for 10-15 minutes. I am telling you, these are the best! I make these weekly for my kids ( mainly so I can sneak one or two during the week). I hope your family enjoys them as much as mine!
1 ¼ cup 1:1 gluten free flour blend with xantham gum
¾ cup brown sugar
1 stick butter, room temperature
2 tsp vanilla
1 tsp kosher salt
1 tsp baking soda
¾ cups chocolate chips
In a bowl with an electric mixer or stand mixer, cream together the butter and sugar. Next add vanilla and egg and mix for one minute. Place flour, baking soda and salt and mix well. Lastly mix in chocolate chips. Place in the fridge for about one hour. Place on a parchment lined baking tray and place in a 350 degree preheated oven for 10 minutes. Enjoy with dairy free hot cocoa! Or coffee!
Theresa Zangerle-McArtin is a New York State Registered Dietitian and Nutritionist with experience in helping individuals to focus on nutrition in an effort to improve their overall health. She specializes in food allergies, food intolerance, digestive disorders, and irritable bowel syndrome.
To schedule an appointment with Theresa, please call #845.471.9410