Copy Cat Gluten Free Chocolate Chip Cookies

In honor of my birthday being tomorrow, I decided to share the recipe for these pillows of deliciousness with you.

This was the first time I successfully made gluten free cookies that were fluffy and tasted like real cookies.

(We did make gluten free ginger bread cookies at Christmas time that came out amazing, but my mom made them so I can’t take credit for them.)

Also this is the first time in months I have baked out of pure desire to bake. It was great!

I got the recipe from the back of the Bob’s Red Mill Gluten Free All Purpose Baking Flour. I followed it exactly, so it’s only fair I share with you their exact recipe!

BabyCakes NYC Gluten Free Chocolate Chip Cookies:
Yields: 24 cookies (on the bag they said 36, but I find these things to never be accurate)

1 1/2 cup gluten free oat flour (I used Bob’s Red Mill)
1 cup gluten free all purpose baking flour (I used Bob’s Red Mill)
1 cup organic sugar
1/4 cup flaxseed meal (I didn’t have this so I omitted)
1/4 cup arrowroot starch
1 1/2 tsp xanthan gum
1 tsp baking soda
1 tsp salt
3/4 cups melted coconut oil, or canola oil (I used coconut)
6 Tbs unsweetened applesauce
2 tbs vanilla extract
1 cup chocolate chips

1.) preheat your oven to 325. Spray two baking sheets or line them with parchment paper, set aside.
2.) In a bowl whisk together all of your dry ingredients. Add in all of your wet ingredients and stir with a spatula until combined well. Add in your chocolate chips and mix well.
3.) Drop the dough by the spoonful onto your baking sheets. Bake for 7 minutes and then rotate your pan in the oven and bake for another 7 minutes. Let stand for a few minutes before eating!

What is your favorite cookie?

Not a cookie fan, what is your favorite sweet treat?

I was not compensated for this post, I just happen to buy mostly Bob’s Red Mill baking products.

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