It’s National Chocolate Chip Cookie Day!!! A day set aside for one of my favorite cookies!!! Honestly, I think I have like 10 favorite cookies, but who doesn’t love a good chocolate chip cookie?
I love them anyway I can get them. Crunchy or chewy, it doesn’t matter as long as it has a nice ratio of chocolate chips to cookie dough, I’m good to go!
Recently, while experimenting with flour blends, I thought the best way to test the blend would be with a cookie recipe.
I decided to use my Coconut Oil Chocolate Chip Cookie Recipe. Unfortunately, I didn’t have coconut oil, so I substituted for vegan butter, with a couple added adjustments and the cookies came out sooooo good, I just had to document the recipe and share!!!
With a crunchy outside and chewy center, these cookies are so delicious, they might become your new go to recipe. (I know it might be mine for sure!)
Made with a hand mixer, or by hand…if you’re up to the whisking…they can be done in one bowl and require no chilling time if that’s your choice. Just bake and enjoy!!
Here’s the recipe. I’ve included the flour blend as well in case you want to give it a try.
GF Flour Blend – Makes 3 cups (can be used as a 1:1 baking blend)
- 1 cup White Rice Flour
- 3/4 cup Garbanzo Bean Flour
- 1/2 cup Potato Starch
- 1/2 cup Tapioca Starch
- 1/4 cup Corn Starch
- Add all the ingredients to a large ziplock bag and shake until well blended. Then use as a 1:1 Blend in GF baking recipes.
Now for the cookies!!!
- 1 cup GF Flour Blend
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter or vegan spread softened
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup chocolate chips
- 1 tsp xanthum gum
- In a bowl add softened butter and sugar. Using a whisk or hand mixer, blend until light and fluffy.
- Add the egg and whisk again until blended, then add the vanilla and mix again.
- Next, add the the GF flour, gum, salt, baking soda, and baking powder. Mix again until all the dry ingredients have been incorporated into the butter mixture.
- Once blended, using a wooden spoon or spatula, fold in the chocolate chips. At this point you can cover the batter and chill for up to 12 hours before baking.
- If you are going to bake one time, using an ice cream scoop or spoon, spoon the mixture onto cookie sheet lined in parchment about 2″ apart. (So about 6 cookies per sheet)
- Bake in a 350 degree oven for 15-20 mins until golden. Once done, remove from oven, let cool on sheets for about 5 mins before removing. Let cool completely and then enjoy!!
Just a little note. If you chill the dough before baking the cookies bake with a thicker center. So the result is a chewier Cookie!
Also Bob’s Red Mill 1:1 works great too!