Gluten-Free Chocolate Chip Cookie Recipe-Soft Cookie Recipe

Gluten-Free living has become more popular as people become more aware of Celiac Disease or Gluten intolerance. It is challenging eating gluten-free, however not impossible or without desserts. The most important part is to read the label. If you are not sure about the gluten, call the 800 number for the manufacturer. After you learn what to buy or what not to buy, most of the work is done. This is a tried and true gluten-free cookie recipe.

Ingredients needed to make soft and chewy gluten-free chocolate chip cookies:

• 1-cup of butter
• 1-cup Olive oil
• 1 1/2 -cup (gluten-free) brown sugar
• 1 ½ -cup coconut sugar
• 4 large eggs
• 2 tsp baking soda
• 2 tsp salt
• 2 tsp pure vanilla
• 2 tsp xanthan gum; Bob Red Mills Corn Free
• 3 cups tapioca flour
• 2 1/2 cups Bob Red Mills All-purpose flour (gluten-free) or the 1 to 1 blend
  
• 1 Package Nestles or Hershey’s  (gluten-free) chocolate chips
• Cookie sheets
• Parchment baking sheets

I do not believe in wasting time or dishes, one bowl will suffice.

Instructions to make gluten-free chocolate chip cookies:

1. Pre-heat the oven to 375 degrees Fahrenheit for approximately 20-30 minutes.
2. Combine in a mixing bowl, the oils, eggs and sugar.
3. Add the soda, salt and vanilla and beat.
4. Setting the mixer on low, add little by little the tapioca and the gluten free all purpose flour until it is mixed thoroughly.
5. Using a wooden spoon, stir in the chocolate chips.
6. Drop cookie dough a teaspoonful at a time on the cookie sheets. Bake 12 minutes. Remove cookies from the cookie sheets after they have cooled.

• Warning, not unlike chocolate chip cookies made with flour these gluten-free cookies with get crispy if left in the oven too long.
• You can use any Gluten-Free all-purpose you choose, however, I have found Bob Red Mills to work and taste great.
• If you do not have Gluten-Free brown sugar you can use all white granulated sugar, they will just be lighter in color.
• It is extremely important when cooking or baking for people with Celiac Disease to use clean pans and spatulas so they do not become cross-contaminated with any gluten.

**** Revised recipe in 2016 after being taken off gluten, oatmeal, corn and peanuts. I needed a really good recipe I could eat and the family would enjoy.