“All you need is love. But a little chocolate now and then doesn’t hurt.”
-Charles M Schulz
I couldn’t agree more! To say that chocolate is one of my favorite pastimes is an understatement. Seriously though, who doesn’t love the creamy, sweet taste explosion that a really good chocolate bar can deliver. Yes, chocolate and I have had an ongoing relationship for most of my (ahem) thirty-some years on this planet, and the chocolate chip cookie is one of my favorite ways to enjoy this luscious treat. So it should come as no surprise that I have spent years trying to create the perfect recipe. I have even done my research on how and why the chocolate chip cookie came to be, and how it got so famous in the first place. (Yes I’m a bit of a foodie nerd, but what’s wrong with that?)
So if you didn’t know this already, America’s favorite cookie was invented by one Ruth Graves Wakefield in 1938. Ruth and her husband owned the Toll House Inn, in Massachusetts. In an effort to supply her guests with something different than the standard butterscotch nut cookie they usually served, Ruth came up with the glorious Toll House cookie. Everyone loved it! Soon they grew so much in popularity that even soldiers during World War Two would write home asking their loving families to send them these delicious treats. This, in turn, caused many a mother to request the recipe from Mrs Wakefield, and so began the long love affair between chocolate chip cookies and…humans.
Now I know that filling Ruth’s shoes is a mighty task, but I humbly accept the challenge! What makes my recipe so special? Well, not only are these cookies (in the words of a dear friend) lip-smackingly good, but they are also gluten-free. Yes, I said gluten-free. Before you go getting your bread pitchforks and wheat based torches, hear me out. I realize gluten-free usually has a negative taste and texture connotation, but trust me these are as good as gluten-laden cookies. Anymore I don’t even tell people they are gluten-free and they are none the wiser! So without further ado, here is my recipes.
THE BEST CHOCOLATE CHIP COOKIES (GLUTEN-FREE)
- 1 ½ Cups of Butter Flavored Shortening
- 2 ½ Cups of Packed Brown Sugar
- 2 Tablespoons of Vanilla Bean Paste (If you can’t find this use real vanilla extract, but trust me, this stuff is worth it.)
- 2 Large Eggs
- 3 Cups of Gluten Free Oat Flour
- 2 Cups of Gluten Free Oats
- ½ Teaspoon of Kosher Salt
- 1 ½ Teaspoons of Baking Soda
- ¼ Teaspoon of Xanthan Gum
- 1 Cup of Dark Chocolate Chips
- 1 Cup of Semi-Sweet Chocolate Chips
- 1 Cup of Milk Chocolate Chips
(By clicking on the picture of one of the key ingredients or any of the ingredient links above you can buy them on Amazon and each purchase helps to support Wonderful Joy. Thank you!)
- Preheat oven to 350 Fahrenheit. Cover two large baking sheets with parchment paper and have two extra sheets of parchment standing by.
- In a medium bowl combine oat flour, oats, salt, baking soda, and xanthan gum.
- In a large mixing bowl cream together shortening and sugar. Add in vanilla and eggs and mix thoroughly.
- Slowly add dry ingredients to wet ingredients and mix until totally combined. Stir in chocolate chips.
- Use four-tablespoon cookie scoop and dish onto cookie sheet, leaving plenty of room for them to expand.
- Bake for 12-14 minutes or until cookies are lightly browned around edges but still slightly soft in the middle.
- Slide parchment off onto cooling rack and let cool for 10 minutes.
Makes 2 Dozen humongous cookies.
I hope you all enjoy this recipe as much as my family and friends do. All this talk about cookies has made me hungry and I know exactly what I’m going to bake!