Chocolate Chip cookies are practically sacred in our family. Our Great Aunt E set the standard by which at least 4 generations of cookie bakers were to be judged. Great Aunt E was my Gramma Sam’s sister.
Going to visit Aunt E and Unk was always a treat, their house was always decorated in a warm and inviting country style and there were always bags of chocolate chip cookies stashed in the freezer. Some to eat while we were there visiting and always some to take home.
Although I was never able to replicate Aunt E’s Chocolate Chip Cookies, I have created the next best thing.
(I say next best thing but that is a lie. These are Gluten free and although they are pretty awesome if I do say so myself, they are not the cookies I grew up with. Have I told you Gluten Free sucks?!?!?!? If I haven’t let me tell you now:
GLUTEN FREE SUCKS!!!!!
Yes I feel better being gluten free, whatever. I want real pizza and the cookies I grew up with!!!!!! Grrrrr!!!!!) Alright, I am done whining
I have spent the last 4 years trying to find the best combination of Gluten Free flours and I think I have finally found it! You’ve gotta try these:
The Best Gluten Free Chocolate Chip Cookies Ever
¾ C. Butter
¼ C. Coconut Oil
1 C. Brown Sugar
½ C. Sugar
¾ Tsp. Baking Soda
½ Tsp. Salt
¼ Tsp. Nutmeg
1 Tsp. Vanilla
1 C. Potato Starch/Flour
1 ½ C. Sorghum Flour
2 Tsp. Xanthan Gum
12-18 Oz. Chocolate Chips ( I think more is better!)
Mix butter & Coconut Oil together – Add Sugars, Soda, Salt, & Nutmeg
Beat in Eggs & Vanilla – Add Flours & Xanthan Gum – Add Chocolate Chips
Drop by rounded Teaspoons or use a Cookie Scoop
Bake: 10 Minutes
Temp: 375 Degrees
The cookies will be a little fragile until they cool, once cool they are perfect! They hold their shape so they are great for school and work lunches….and snacks… and breakfast 🙂
Thanks for the inspiration Aunt E., you are missed!
Download this recipe Card below, compliments of Dirt Road Designs!