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Best Ever Chocolate Chip Cookies! And They’re Gluten Free! MELISSA HORNUNG

Forget that these little winners are gluten free! These cookies won’t last 5 minutes on your platter. If you like thin, crispy, light, buttery, nutty, chocolaty chip cookies, look no forther than these flavor packed gems. The key is finding an organic gluten free flour that has the perfect mix rice, corn and even quinoa. Look for one that is specific for baking. Then of course choose a good, rich chocolate chip. I used Ghiredelli 60% chocolate and mini chips in mine. And because we love nuts, I added peacans. Walnuts would taste good too. 

When I recently served these to my husband and my father who were both intently watching Sunday night football, I dropped the plate, came back in 5 minutes and the fist dozen where gone and they were asking for more! 

They are light and gluten free, but chock full of buttery flavor and crispness. The perfect thing to satisfy a sweet crave after dinner or enjoy them with tea or coffee.  Forget that they are actually a healthier choice than a recipe that calls for wheat flour, this little chocolate chip cookie will be the only recipe you will be reaching for in the future. 

What you’ll need:

1 1/2 Cup organic gluten free flour 

1/2 tsp baking soda

1/2 tsp baking powder 

1/4 Cup white sugar

3/4 Cup brown sugar 

1/3 Cup butter

1/3 Cup butter flavored Crisco

1 egg room temperature 

1 egg yolk room temperature 

1 tsp of coconut oil 

1 tsp real vanilla extract 

1 Cup peacans chopped 

1 Cup of chocolate chips 

Combine all ingredients, except the nuts and chocolate chips in a mixer, and blend for 2 minute makig sure all is combined. Add nuts and chips and blend some more. Drop with a teaspoon onto a cookie sheet lined with parchment paper and bake in a 350 degree oven until gloden brown, about 10-15 minute. Cool 5 minutes, lift with a spatula and serve immediately! 

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