Chocolate chip cookies are, hands down, my favorite dessert ever. Sure, I may get a hankering for a moist piece of carrot cake on occasion…extra cream cheese frosting please. I won’t turn down cheesecake either. But cookies? I just love them! What’s not to love? They are easy to make and you can make just about any flavor you can dream up. My favorite is the classic. Chocolate Chip.
These chocolate chip cookies are the cookies of my cookie dreams. I’ll admit it, I am a bit of a cookie snob. I like them to be crispy on the outside but soft and chewy on the inside. For me, that is cookie nirvana. These are thick and chewy, with just a bit of crispiness on the exterior….and they also happen to be gluten and egg-free. I’m not going to say it’s a miracle or anything, but it might be close!
Boy, do I ever wish I had one of these right now! Unfortunately, my family loves them as much as I do. As you can imagine, these didn’t last long. Next time, I’m going to make a double batch and freeze some for when a cookie craving strikes!
Let’s talk gluten-free flour for a minute. I love to make my own gluten-free blend. In all honesty, it is not hard to do. However, I need to sheepishly confess that I haven’t taken the time to make it lately. With 5 kiddos and a busy summer, I’ve needed some shortcuts! I don’t even feel too guilty about it. For these cookies, I use Pamela’s Artisan Flour Blend. It is reasonably priced on Amazon, especially if you use subscribe and save like I do.
Let’s make cookies!
- 2 cups gluten-free flour blend (such asPamela's)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 tablespoons flaxseed
- ⅓ cup applesauce
- 2 teaspoons vanilla
- 1½ cups chocolate chips
- Preheat oven to 350 degrees.
- Whisk together gluten-free flour, baking soda, and salt.
- Mix butter, brown sugar, and sugar together until light and fluffy. Stir in flaxseed, applesauce and vanilla.
- Stir in chocolate chips.
- Scoop (I like to use my trusty cookie scoop) dough balls onto a cookie sheet and bake 10 minutes or until golden brown. Don't over bake, or you won't get the delicious soft and chewy center!
Edited to add: different gluten-free flour blends will produce different results. I don’t like these as much with a rice-based flour blend. They come out just a bit drier. I have also used half oat flour and half gf flour blend and that is delicious!