Best Chocolate Chip Cookies Ever (Gluten Free)

Best Chocolate Chip Cookies Ever

A Few Notes:

For these you will need to line multiple cookie sheets with parchment paper and have multiple cooling racks out. These cookies need to cool for 11 minutes on the cookie sheet and each batch cooks for approximately 11 minutes so it's easiest to batter up a few cookie sheets and always have a batch cooling as one is cooking.

The parchment from batch to batch can be reused. These cookies are very thin and delicate so they really need that time cooling and the use of parchment paper to turn out well.

Nestles Semi-Sweet Chocolate Chips are gluten free so there's no need to spend a load of money on gluten free chocolate chips. Same deal with Trader Joe's brand chocolate chips.

For these cookies I specifically use Kirkland pure vanilla extract. If you use another brand the amount may need to be adjusted. For most of my baking, I use gourmet Madagascar vanilla extract which I buy by the 32 oz jug online, however, Kirkland works just fine here and is uber cheap and easily accessible.

Last note, this recipe usually makes about 30 cookies for me but it really varies as I just drop large spoonfuls onto the cookie sheets. You can make the cookies larger or smaller as you wish. Cooking times usually remain around 11 mins. And now the recipe ...


Heat the oven to 350 degrees. Place parchment paper on a few cookie sheets and lay out a couple cooling racks per above note.

In a bowl mix together the dry ingredients:

1 1/4 c white rice flour (Bob's Red Mill)
3/4 c potato starch (not flour!) (Bob's Red Mill)
1/4 c tapioca starch (Bob's Red Mill)
3/4 tsp xantham gum (Bob's Red Mill)
1 1/2 tsp baking soda
1 tsp salt

In a separate bowl, using a hand mixer, cream together:

1 c salted butter, softened (2 sticks)
3/4 c organic brown sugar (the light form of this is usually darker than unorganic)
3/4 c white sugar

after the above is creamed together, beat in:

2 eggs
1/4 c Kirkland Pure vanilla extract (yeah, it's a lot)

after these are completely incorporated, add the mixed dry ingredients from above and blend until smooth. Then, fold in 2 cups (12 oz) Nestle Semi-Sweet Chocolate chips.

Drop mixture by large spoonfuls a few inches apart onto parchment prepared baking sheets.

Cook for approximately 11 minutes (until edges are brown). Remove from oven and allow cookies to cool on sheet 11 minutes while the next batch cooks.

After 11 minutes of cooling on cookie sheet, remove cookies to cooling rack until completely cool and reuse the parchment paper for another batch.

Enjoy!

Banana Huckleberry Muffins

Banana Huckleberry Muffins

makes 12 muffins (I always double the batch for 24 and share)
brand preference I use in ( )

heat oven to 350 degrees. line muffin tin(s) with paper liners.

Sift together dry ingredients in a bowl:

2/3 c white or brown rice flour (Bob's Red Mill)
1/2 c corn starch (Bob's Red Mill)
1/3 c tapioca starch (Bob's Red Mill)
3/4 tsp xantham gum (Bob's Red Mill)
1/2 tsp salt
2/3 cup sugar
2 tsp baking powder (preferably aluminum free)
1/2 tsp baking soda

in a separate bowl blend with a hand mixer:

2 small very ripe bananas, mashed (or 1 1/2 large)
1 egg (preferably organic, free range)
1/4 cup salted butter, softened to room temp
3/4 cup whole milk

Incorporate the dry mix into the wet mix and blend until smooth and thickened.

Gently fold in 1 cup frozen huckleberries (you could substitute wild blueberries).

Fill each muffin cup almost to the top. As mentioned, a single batch will produce 12 muffins, a double batch, 24.

Bake until tops are well browned and toothpick comes out clean- approximately 30 minutes.

These are wonderful warm out of the oven with butter but are good cold too. If these are going to be around for more than a couple days, stick them in the fridge and reheat before eating. Enjoy!