I've been playing around with chocolate chip cookies for awhile now and I've finally settled on the original recipe that my mom gave me, with just a couple of slight changes. These are a crispy variety of cookies, so don't expect a soft chewy center.
- 358 grams all purpose gluten free flour mix (my favorite is a 50/50 blend of all-purpose and whole grain all-purpose - read more here)
- 1 tbsp psyllium whole husks
- 1 tsp baking soda
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 cup softened butter (2 sticks)
- 2 tsp vanilla
- 1 tsp peppermint extract
- 2 eggs
- 1 12 oz bag of gluten free chocolate chips
Preheat the oven to 350 degrees.
In a medium bowl, whisk together the flour, psyllium whole husks, and baking soda. Set aside.
In the bowl of a stand mixer or a large bowl, cream together the butter, sugar, vanilla, and peppermint.
Add the eggs and mix well.
Gradually add the flour mixture and mix until well combined.
Stir in the chocolate chips.
Refrigerate the dough for at least 15 minutes.
Line a baking sheet with a SilPat or parchment paper.
Spoon 1-2 inch balls of dough onto the lined baking sheet at least 2 inches apart.
Press down to flatten the dough balls slightly.
Bake for 10-15 minutes or until the edges have begun to brown and the center has set.
Makes about 40 medium sized cookies.