Chocolate Chip Cookies (or Bars) GF

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If you’re craving a really good cookie … one like you remember before going gluten free … they why make anything but the BEST gluten free chocolate chip cookie recipe? Chewy in the centers, crispy around the edges, never crumbly; this recipe hands-down makes the best gluten free chocolate chip cookies or bars around.

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  • 60

Ingredients

  • 8 Tbs. (1/2 cup) butter or non-dairy alternative (Earth Balance® Buttery Sticks)
  • 8 Tbs. (1/2 cup) shortening (Earth Balance® Shortening Sticks)
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated cane sugar
  • 3/4 tsp. sea salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 1/2 cups gfJules™ All-Purpose Gluten-Free Flour
  • 2 tsp. pure vanilla extract
  • 2 large eggs (or reconstituted Ener-G egg replacer)
  • 12 oz. semi-sweet chocolate chips (or dairy-free chocolate chips), peanut butter chips, white chocolate chips (even dairy-free!), M&Ms or a mixture thereof

Preparation

Step 1

Preheat oven to 350° F (static) or 325° F (convection).

Drop by measured tablespoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Bake for 8-9 minutes, or until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks.

Makes approximately 60 cookies.

FOR BAR COOKIES:

Spread the chocolate chip cookie dough into an oiled pan. If you’ve already baked out a batch of cookies, you will probably only have enough dough left for an 8×8 pan, but you could use a jelly roll pan or 9×13 if you have a full batch of dough.

Spread evenly & bake at 375°F for about 20 minutes. Remember, just like baking cookies, take these out of the oven just BEFORE they look totally done. They’ll keep baking a bit longer when you remove them, and this way they’ll still be nice & chewy in the middles.

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