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[vc_row css=”.vc_custom_1527560022243{padding-top: 0px !important;}”][vc_column width=”1/1″][vc_column_text]Today’s post is all about…

Chocolate Chip Cookies!!

Who doesn’t love chocolate chip cookies? (Not me! I mean…me!!! Wait. Double negatives are hard.)

Whenever we made homemade chocolate chip cookies when I was growing up, I ate through them voraciously. That’s partly because chocolate chip cookies are the best cookie ever invented, but it’s also because I have a virtually untamable sweet tooth. It’s not something I’m proud of.

A Healthier Treat for the Sweetest Tooth

I’ve been trying to tame my sweet tooth. Which is hard when these gluten free chocolate chip cookies are laying around the house! However, I have lowered the sugar in them by half. That’s a pretty significant reduction, I think. And I have to say, I don’t miss that extra sugar at all! In addition I’ve swapped the white refined wheat flour for whole food ingredients. So, when your child asks for more, you can feel confident that you are feeding them nourishing food.

Cookie Dough with Ava

Storage Considerations

Because these cookies contain whole ingredients, they are more perishable than refined cookies. Because of that, I put them straight from the cooling rack into the freezer. (After everyone in my family has enjoyed a couple, of course.) My husband likes to eat them frozen, so that’s an option. But I prefer to warm them in the oven before serving them to my kids (and myself). This makes them soft and gooey and melty. Yum!

Almond flour is a miracle ingredient in gluten free cooking, in my opinion. It keeps the cookies moist, while the brown rice flour keeps them light. Your kids won’t know the difference. Or they simply won’t care!

I adapted this recipe from Ghirardelli’s chocolate chip cookie recipe because I like to use their 60% dark chocolate chips. I’ve recently used Aldi and Kroger brand dark chocolate chips as well. They are cheaper and the end result is the same.

A quick note about xanthan gum. I have experimented with the amount of xanthan gum in this recipe and have found that a little more then 3/4 teaspoon makes the cookies “cake-y” (as my middle child says). Less than 3/4 teaspoon and they don’t hold together well.

If you get the chance to make these, let me know how it goes in the comments. If you are like me, you adapt every recipe you come across, so let me know if you come up with any yummy improvements or adaptions.


[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1527384384451{padding-top: 0px !important;}”][vc_column width=”1/1″][pofo_feature_box pofo_feature_type=”featurebox8″ feature_box_preview_image=”featurebox8″ custom_icon=”1″ css=”.vc_custom_1527642674503{padding-top: 1em !important;padding-right: 1em !important;padding-bottom: 1em !important;padding-left: 1em !important;}” pofo_feature_title=”About the Author” custom_icon_image=”21332″]Jessica E. Thomas graduated summa cum laude with Academic Honors in Writing from Ball State University, receiving a Bachelor of Science in English and a Minor in Creative Writing. She began her professional career in marketing at a large Indianapolis law firm. Since transitioning to Information Technology in 2001, she has worked in the pharmaceutical, student loan, and finance industries as a computer programmer, systems analyst, Web developer, and technical writer. She has authored two novels, three novellas, a poetry collection, a short story collection, and a children’s book.[/pofo_feature_box][/vc_column][/vc_row]