One of my favorite things about being a baker is converting regular recipes into gluten-free recipes and making them my own. It doesn’t always turn out perfect, but this time the cookies turned out wonderful! I am excited to share my newly converted gluten free double milk chocolate chip cookies. I hope you and your family enjoy them as much as mine did.
2 1/4 Cups Namaste Perfect Blend Flour (Gluten Free All-Purpose Flour)
1/2 Cup Organic Cocoa Powder
1 3/4 Cup Organic Turbinado Sugar
1 Cup Organic Grass Fed Butter (Vegan Option)
2 Organic Free Range Eggs (Vegan Option)
1 Tsp Organic Vanilla (Make your own!)
1 Tsp Aluminum Free Baking Soda
1/4 Tsp Pink Himilayan Salt
1 1/2 Cups Organic Milk Chocolate Chips
Pre-heat oven 350* (Line cookie sheets with parchment paper)
Cream sugar and butter together until well blended. Add eggs and vanilla and cream with sugar and butter. Next, add in all dry ingredients except the chips. Mix batter together until everything is well blended. Add in chocolate chips and your batter is ready! Roll dough into 2″ balls and place on cookie sheet, approximately 1 1/2″ apart from each other. Place in oven and bake for 8-10 minutes. Remove from oven and let cool. Enjoy!
Yields approximately: 3 1/2 Dozen