Get out a cold glass of milk because you are going to want one if you make these delicious gluten free chocolate chip cookies! It’s Maureen taking over the Ruff Draft this week because I have been wanting to share this recipe for awhile. Adria and I are busy bees working on our Better Homes & Gardens photoshoot this week, so I took over Ruff Draft for Adria!
Now that Halloween is over, I am already starting to want to bake for the holidays! I have tried to cut out gluten this year because I feel so much better when I don’t eat it! (Even though I’m not allergic or Celiac… I still feel better!)
My husband, J, loves my chocolate chip cookies and so I adapted my favorite Ghirardelli chocolate chip cookie recipe and came up with these gluten free chocolate chip cookies and they are DELICIOUS!
I used gluten free oatmeal and rice flour instead of wheat flour, and then used half butter and half coconut oil and that makes them so nutty and delicious!
Don’t you want a bite? Crispy on the edges, soft and chewy in the middle… just how we like them!
Maureen’s Gluten Free Chocolate Chip Cookies RECIPE:
1/2 cup butter (room temp)
1/2 cup coconut oil (organic is best)
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs (organic is best)
2 teaspoons vanilla
3/4 cup rice flour
1 1/2 cups of gluten free oatmeal flour (I throw a bunch of oats into my food processor and grind them up really fine and then measure)
1 teaspoon baking soda
1/2 teaspoon salt
Be sure to check out my other cookie recipes that I have shared in the past! (psst… I only take time to write about them if they are REALLY good!) (Mexican Chocolate Gluten Free Cookie recipe here is a popular one!)