Hello, friends. Welcome to the new blog. A new look, a new name, and eventually more recipes, notes on our adventures, and current reads. This is where you can find me now.
I hope everyone had a great President’s Day. Do people say that? Wish each other a Happy President’s Day? I know those of us in education in our own little way sure do. Having a three day weekend in the middle of February always feels like a wonderful gift, like if you didn’t have it, you wouldn’t quite know how you would have survived a five day school week in the first place.
When I was in preschool, I can remember my mom making little tiny cheesecakes with cherries on top for our class President’s Day celebration. I loved them. I thought they were the best thing ever. It was exactly something George Washington would have wanted, I thought.
Maybe those tiny cherry cheesecakes instilled in me a President’s Day sweet tooth. And maybe George Washington wasn’t a cherry cheesecake guy. Maybe cookies were his thing. This last weekend I was not only enjoying President’s Day weekend, but savoring the fact that it was one of the first weekends in months I haven’t spent at a swim meet. How did I celebrate? At home on the couch with my husband, these gluten free chocolate chip cookies, and Season 2 of House of Cards, of course. The entire season. Yikes.
Now it’s the weekend, again. The Girls State Swimming Championship wraps up today. I think these cookies might be in order this weekend as well.
super simple gluten free chocolate chip cookies
Ingredients
- 1/2 cup honey or agave nectar if vegan
- 1/2 cup unsalted butter room temperature (or vegan butter)
- 1 teaspoon pure vanilla extract
- 3/4 cup almond flour or meal firmly packed (I use Trader Joe's almond meal or Honeyville almond flour)
- 1/4 cup coconut flour firmly packed (I like Bob's Red Mill Brand, found at grocery stores or online)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chunks or chips or dairy-free if needed
- Sea salt for sprinkling
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- With an electric mixer, cream the honey, butter, and vanilla extract until well combined. Add both flours, salt, and baking soda. Mix until batter forms.
- Stir in chocolate chips.
- Let batter sit for a few minutes to "thicken" a bit, then give one more good stir.
- Use small spoon to scoop batter onto cookie sheet. Sprinkle with sea salt if desired.
- Bake 9-10 minutes until cookies start to turn golden brown. Let cookies sit on cookie sheet for 2-3 minutes before moving to cooling rack.
Notes:
Barely adapted from Gluten Free Fix’s Classic Chocolate Chip Cookies
Brynne says
We make these at our office (lucky enough to have an oven!) and everyone loves them. Always love the surprised look when they find out they’re gluten free.
Tessa says
Nice!! That’s the best.
Melissa Crytzer Fry says
Oh my… Mine looked nothing like yours. Ha ha. Flat pancakes that fell apart when picked up and most of which would not come off the pan. It could be a number of factors: 1) I used local raw honey (and this batch, I was warned, was a bit more waxy) 2) I used almond meal since it was all I had and 3) I used salted butter for the same reason.
That said, I’m going to give this a whirl again, because they do actually have a good taste. May have to use them as a crumble on top of vanilla ice cream! ;-)
Tessa says
Hi! It could be a variety of those factors. I also always check how old my coconut flour and/or baking soda are. Coconut flour does expire at a certain point and loses it’s absorbent qualities that help it play the role of gluten. I think on top of vanilla ice cream sounds delicious! :)
Melissa Crytzer Fry says
Thanks, Tessa. Coconut flour was brand new with a 2020 experience, and baking soda was good. I’ll give it a go with almond flour (the brand you recommend) and honey with a more normal texture (this truly was taffy-like. Delicious, but not ‘traditional’ honey.)
Now I need to go get some vanilla ice cream :-).