Gluten Free Cookies for a Rainy Day

Hot cup of tea, a warm cookie. That is the good stuff.

It’s been raining and dreary. My list of to-do is quite huge today and the overwhelm keeps trying to sneak in. So what do you do when your mind wants to spin despite your deep breathing? You make cookies. And then savor the warm, chocolatey goodness that falls apart in your mouth. Then you get back to work.

Now, I am terrible at making cookies like I have admitted before. So my trick this time was to involve my daughter, the pro. They turned out lovely and delicious. Enjoy!

Gluten Free Chocolate Chip Cookies
(from our dearest friend Isabel!)

Makes about 36 cookies
Oven at 350 degrees
bake about 10-11 minutes

1/2 cup and 4 tbsp of melted butter (slightly, don’t overdo it)
2/3 cup coconut sugar
2/3 cup monk fruit powder or cane sugar
2 tsp vanilla
2 eggs
1 tsp apple cider vinegar

2 cups gluten free flour (King Arthur Gluten Free Flour or Bob’s Redmill Gluten Free Flour) or you could use an organic regular flour
1/2 tsp salt
1 tsp soda

1 cup or more of chocolate chips (our favorite brand is the Enjoy Life Chocolate Chips)

Mix wet ingredients together well. Add the flour, salt, and soda and chocolate chips. Use a cookie scoop and place onto parchment paper lined cookie sheets. Bake at 350 degrees for 10-11 minutes.
** Depending on the temp of the butter and the type of flour, trial bake one or two cookies to check how they do.

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