Oh man, I tell you what. There’s something about a good chocolate chip cookie that just drives my kids cray-cray. A soft, chewy inside and a brown, lightly crisp outside.
When we first went gluten free we relied heavily on prepackaged goods. Not out of laziness (I do love to spend some time in the kitchen), but out of complete and utter confusion about where to begin. I am super grateful for the Bob’s Red Mill products that I’ve been experimenting with and the crutch that it’s given me.
Now that we’re a few months into it I’m thinking, oh wait, this isn’t actually hard. Like at all.
So I’m starting with the basics and playing around with a few staple recipes.
So yeah, chocolate chip cookies aren’t anything new or innovative. Because sometimes you just want a simple recipe that’s easy to whip up with ingredients you already have around.
(By the way, you can use whatever all-purpose GF flour you prefer, even try mixing your blends. This is just my preference and they came out just right!)