Amazing Chocolate Chip Cookies (that just happen to be gluten-free!)

Since cutting out gluten due to illness this last March, I've been pretty good about avoiding desserts of the containing-flour kind. I hadn't been having too many cravings for my usual favorite desserts because feeling better was pretty satisfying itself . . .  until a few weeks ago. I could NOT stop thinking about chocolate chip cookies! For days all I wanted was a moist and chewy cookie laced with chocolate. Not wanting to feel sick for days, I was on a mission: to create an amazing gluten-free chocolate chip cookie.


Although I do own a large stack of gluten-free cookbooks, I wasn't so much interested in the flat and crumbly looking ones that were mostly vegan. I wanted the real deal. So I did some research on the best chocolate chip cookies and came across this blog. The pictures and description looked so enticing that I decided to tweak the recipe to make it gluten free and came up with this:

Gluten-Free Chocolate Chip Cookies

1 cup butter (2 sticks)
1 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
2 cups all-purpose gluten-free flour
1/2 cup coconut flour
1/4 cup hazelnut flour
1 teaspoon salt
1teaspoon baking powder
1 teaspoons baking soda
1 teaspoon xanthan gum
1 tablespoon pure vanilla extract
6 oz high quality chocolate, chopped/shaved

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.

Add eggs, one at a time, mixing well after each addition.



Reduce speed to low and add all flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.



Refrigerate AT LEAST 24 hours


Scoop by rounded spoonful onto a baking sheet lined with parchment paper and bake at 350 8-10 minutes or until lightly browned


Cool slightly on baking sheets before transferring to a wire rack to cool completely.


Important things to remember:
1) Good quality chocolate is important for getting the best flavor and covering up that gluten-free metallic aftertaste (I used Scharffen Berger 62% dark)
2) Good quality vanilla is also important to the flavor of the cookie
3) You MUST refrigerate for at least 24 hours (preferably 36) So that your cookie doesn't lose it's shape while baking and remains soft and chewy on the inside. Dough can be wrapped carefully in saran wrap and be kept refrigerated for up to 2 weeks. Just leave out of fridge 5 minutes or so before baking if kept more than 36 hours.


Follow all of these things and you will have yourself a perfectly-golden-brown-chewy-on-the inside-flecked-with-good-chocolate-amazing-cookie!