Chocolate Chip Cookies

So, a couple of days ago was National Homemade Cookies Day and to honor this very special day, we made our favorite GF Chocolate Chip Cookies that are, oh so very delicious!  These cookies, if you can even believe it, are even better the next day if you keep them in an airtight container.

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I’ve also made them using almond flour and monkfruit for a sugar-free, keto friendly twist and they were good that way too.  Just be warned that when using monkfruit in larger quantities, it gives you a cooling effect which I don’t like, but my family doesn’t mind.

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So without further ado, here are the deets so you can go make yourself some and eat way too many like I always do.

This recipe was adapted from Make It & Love It.

INGREDIENTS


1 cup butter (softened)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/2 cup rice flour/tapioca starch combo (3 cups rice flour to 1 cup tapioca starch)
1 tsp. baking soda
2 tsp. xanthan gum
1 tsp. salt
12 oz. semi-sweet choc. chips (or other variety)

DIRECTIONS

1

Preheat oven to 350° F and line a cookie sheet with parchment paper.

2

In the bowl of an electric mixer, place vanilla, eggs, and butter (softened) and mix well.  In a small bowl, combine your dry ingredients: flour, baking soda, salt, and xanthan gum and set aside. Add your sugars to your butter mixture and mix until combined, scraping the sides with a spatula as needed.  Then add your dry ingredients and mix well. Once your dough is formed, add your chocolate chips or your chips of choice.

3

Roll balls of dough and place onto prepared cookie sheet and put remaining dough in fridge.  Bake for 8-10 minutes (in my oven, 8 mins is perfect).  Do not overbake.  If your cookies still look like balls, allow to cool for a minute and then lightly press down just a bit with the back of your spatula.  Allow to cool on a wire rack until ready to devour.

4

If you have any survivors, store in an airtight container.

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