Isaac’s Blue Ribbon Gluten-free Chocolate Chip Cookies
I was thrown into the world of organic baking over a decade ago when Isaac was tiny. With a kiddo who was allergic to soy, wheat, eggs, and dairy, I had no other choice. Over the years I encountered many recipes that where complete duds before I learned to tweak them into something delicious.
Now that Isaac does very well on grass-fed butter and soy-free raised eggs from our own chickens, baking has become a lot easier! Any of our non-sourdough recipes are still gluten free though, becuase it’s in the best interest of everyone’s gut!
With these cookies, no one knows the difference though! Isaac entered our cookies in the county fair and won first place. Quality of ingredients matters so much, not only health wise, but flavor wise too, so I’ve linked the exact ingredients we use. Save the recipe because they are the most delectable chocolate chip cookies you’ll every eat… gluten free or not!
Ingredients
• 2 ¼ cups all-purpose gluten-free flour
• 1/2 tsp real salt
• 1 tsp baking soda
• 1 1/2 cups organic granulated sugar
• 1 Tbsp organic blackstrap molasses
• 1 stick unsalted kerrygold butter, melted and cooled
• 2 eggs, at room temperature, beaten
• 1 tablespoon double vanilla extract (we make this infused in locally sourced bourbon!)
• 9-10 ounce bag soy-free semisweet chocolate chips
Instructions
1. Preheat oven to 350°F.
2. In a stand mixer, mix together sugar and molasses until uniform in color.
3. Add flour, salt, and baking soda to the sugar mixture. Mix for 30 seconds to combine well and break up lumps.
4. Add butter, eggs, and vanilla. Turn mixer on low speed with paddle attachment, and mix for 2 minutes or until a uniform dough comes together.
5. Add chocolate chips and mix for another 30-60 seconds.
6. Divide dough into about 24 balls. We like to use a 1.5 Tbsp cookie scoop
7. Press balls into a disk on baking sheets, about 1/2 inch thick and 2 inches apart.
8. Bake until cookies are golden brown on the edges, about 20 minutes on a stone wear cookie sheet (our favorite), or 16 -18 minutes on stainless steel. Just please don’t use toxic non-stick pans!
9. Remove from oven and allow cookies to cool on the baking sheets for 8–10 minutes before transferring to a wire rack to finish cooling.
I dare you to try to resist eating them while they finish setting up… it’s not an easy wait! We love these served up with a glass of local raw milk.
Wishing your family a peaceful holiday season!
