Cookies. A lovely tradition of giving during the Christmas holidays. There are cookies to make for exchanges. There are cookies to make to fill tins and baskets that are given to friends and loved ones. There are cookies to make for the cookie monsters in your own home! (I have one of those…do you, too?)
Our own Dana, Wendy, Amy (and me!) who blog here for At Home w/ GCH are each sharing a favorite cookie recipe! Dana started us off last Friday with her Monkey Bites (Paleo Banana Chocolate Chip cookies). They looked so moist and yummy! And today I am sharing Gluten Free Chocolate Chip cookies. *See below for adaptation for a dairy-free version.* Can’t wait to see Wendy and Amy’s delicious contributions later in the week, too!
AND…we will be having a ‘virtual’ cookie exchange over among our Girlfriends Coffee Hour – Fellowship group. Come join us Tuesday through Friday as our sisters post a picture of their own homemade cookies…and possibly share their recipe, too!
My recipe for Gluten-Free Chocolate Chip Cookies starts off with putting together a basic mix. I would strongly suggest doubling the ingredients so that you can make a batch AND have the basics mix set to go to quickly throw together another batch! Or perhaps you could take the second batch and put into a large Mason jar and gift someone with it! Just sayin’!!!
Gluten Free Chocolate Chip Cookie Mix
(makes approximately 4 cups; enough for 4 dozen cookies)
Ingredients:
2+1/4 cups good quality all-purpose gluten-free flour blend
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
3/4 cup dark brown sugar
3/4 cup coconut sugar
12 ounce bag semi-sweet chocolate chips
Directions:
Place all ingredients (NOT the chocolate chips) into a large bowl and whisk together well. If using immediately, pour in the chocolate chips. If not, pour the mix into a storage jar and add the chocolate chips right on top. Seal well.
Gluten Free Chocolate Chip Cookies
Ingredients:
1 batch of above GF Chocolate Chip Cookie Mix
8 tablespoons butter (unsalted), room temperature
2 extra-large eggs, room temperature
1+1/2 teaspoons vanilla extract (NOT imitation, please!)
Directions:
- Preheat oven to 325. Line two (2) large baking sheets with parchment paper; set aside.
- Beat together the room temperature butter and eggs to thoroughly incorporate; stir in the vanilla.
- Pour 4 cups (or one batch) of the cookie mix into a very large bowl. Stir in the liquid ingredients and thoroughly blend.
- Drop balls of dough (approximately 1+1/4″) onto the prepared baking sheets. Place the baking sheets (one at a time) into the freezer for 5 minutes to firm up.
- After the chill time, put cookies (one sheet at a time) into the oven. Bake for 12-14 minutes (depending on the size of your cookie balls) or ‘til the bottoms are beginning to brown.
- Remove from the oven. (I carefully remove the cookies ON the parchment paper from the cookie sheet directly onto a cooling rack—works beautifully!)
- Store in an airtight tin or jar. Enjoy!
*To make these cookies dairy-free, simply substitute 1 stick of butter-flavor shortening for the 8 tablespoons of butter; and purchase chocolate chips with no milk or milk products. I use the Ghiradelli or the Enjoy Life brands.
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
Merry Christmas from mr. hayden and i!
♥ coleen
About coleen hayden
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