Like the alliteration? You’ll like these cookies even more.
A hipster twist on my mom’s classic recipe, these gluten-free chocolate chip cookies have just the right amount of softness as they do nostalgia- but no, I’m serious; they really are incredibly soft.
The secret to my mother’s hidden gem of a recipe is pudding mix. Now, traditionally, she uses vanilla, but my lumberjack of a lover and I have successfully recreated the recipe using banana pudding mix for a flavor combination that almost jeopardized my title as Eric’s girlfriend. And to be honest with you, I wouldn’t blame him.
The original recipe said 8-10 minutes, but when I left these in for 9 they were a little too dark even for my humor, so 8 minutes seemed to be perfect. As always, however, it is up to you to be the judge.
Without further ado, here is the only gluten-free chocolate chip cookie recipe you will ever need:
Classic Chocolate Chip Cookies
Written by The Wildflour, original courtesy of Mrs. D
Yields 2.5 dozen
Prep time: 15 min
Bake time: 20 min
2 1/4 c Bob’s Red Mill 1:1 Gluten-Free Baking Flour
1 tsp baking soda
1 tsp baking powder
1 c softened butter
1/4 c sugar
3/4 c packed brown sugar
1 tsp vanilla
1/4 small box vanilla pudding mix
2 eggs
1 c chocolate chips (add more if you want)
- Preheat oven to 375 degrees Fahrenheit.
- Mix gluten-free flour, baking soda, and baking powder in small bowl until well combined.
- Combine butter, sugar, brown sugar, vanilla, and pudding mix. Once fully incorporated, add eggs to mixture.
- Add flour mixture in small amounts to wet mixture until combined.
- Fold in however many chocolate chips your little (or big) heart desires.
- Roll into 1 1/2 inch balls and bake for 8 minutes, or until edges just start turning golden brown.
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