I know, you've been waiting for this post for a long time. Chocolate chip cookies are just one of the basic ingredients of life that nobody should have to live without. But not any cookie will do. You want one with just slightly crispy edges and a soft, gooey center. One that doesn't make you choke and splutter as the grains of rice go down your throat. One that doesn't tastes like beans or weird grains that you've never heard of. You just want to taste that good old simple chocolate chip cookie one more time.
And then there were all the times I made/ate them while I was tweaking the recipe.
Within the three days before this recipe was perfected, I think I made about five kadrillion half-batches of chocolate chip cookies. I tried different flour combinations, sugar ratios, and baking temps. Every time I finished a batch, they seemed to disappear, and though they might have been too dry, too flat, or too grainy... there would always be demands for MORE COOKIES.
This is my life.
The secret to these cookies is Gluten Free Oat Flour. It's quickly becoming my favorite gluten free flour because of its familiar taste and texture. If you have trouble finding gluten free flour you can buy it here on Amazon. You can also buy whole gluten free oats and grind them yourself in the food processor!
Gluten Free Chocolate Chip Cookies
Makes 1 1/2 dozen cookies
1 stick butter
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cup oat flour
3/4 cup chocolate chips
Preheat the oven to 350ºF.
Mix together the butter and sugars. The mixture will be slightly crumbly. Add the egg and vanilla and beat until smooth.
Mix together the soda, salt, and flour and add to the wet ingredients. Mix until well incorporated. Dough will be slightly sticky. Add the chocolate chips.
Bake on ungreased baking sheets for about 10 minutes or until the edges are just becoming golden.
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