The Best Gluten-Free Chocolate Chip Cookies

Nothing beats the feeling of comfort when you bite into a freshly baked gluten free chocolate chip cookie.

Isn’t it the best to sit down with a cup of coffee and enjoy when the chocolate chips are still warm and gooey?

Since becoming a mom and working passionately on making the house a home for our family in my feminine, I have started baking again weekly. Gluten-free chocolate chip cookies are a major hit in our home and our guests love them too.

Baking is like therapy to me. I love putting on some music while I get my ingredients together and I enjoy the whole process. My weekly cookie baking goal is to always I take the butter out early while I sip my coffee on a Friday morning and have the cookies in the oven by 11am so when I have guests come by we all get to enjoy a cookie or two!

If you are a chocolate fan like I am, make sure to try these healthy sugar-free Twix Bars!

Back to the best chocolate chip cookies…

Honestly, I have made these specific chocolate chip cookies with all purpose flour (the gluten kind) as well and they have such a fudgy texture which I love. The gluten-free version are a bit fluffier, but they are still so delicious.

Although we don’t always stay away from gluten in our home, I make these cookies gluten-free more often because for some reason it signals my brain that I can eat more in a day without guilt ; )

The Best Gluten-Free Chocolate Chip Cookies:

1 cup coconut sugar

1/2 cup soft grass fed butter (I leave mine on the counter for a few hours)

1 egg

1 tsp vanilla

1/2 tsp baking soda

1 tsp warm water

1/4 tsp sea salt

1 1/2 cup gluten free flour (I use this 1 to 1 gluten free flour blend)

1/2 cup chocolate chips (I use the sugar free Lily Brand dark chocolate chips)

To Make The Best Gluten-Free Chocolate Chip Cookies:

Preheat oven to 350.

Mix the baking soda and warm water and have it ready for to be added.

Mix together the coconut sugar with the softened butter very well.

Add in the egg and the vanilla and mix. Add in the baking soda and water mixture to the dough.

Add the sea salt and gluten free flour and stir together until well combined and fold in the chocolate chips!

Drop large spoonfuls onto a parchment lined cookie sheet and bake for 10-12 minutes (or until the edges are golden brown)

I will have a chocolate chip cookie with my afternoon chaga tea and enjoy the peace while my daughter naps. This is my time to catch up on messages and work and enjoy some treats!