When I first became gluten-free, I was so sad to have to give up so much. Remember, it was only 2006, and no one really knew that much about celiac disease or the gluten-free diet yet. One of my most favorite cookies, was the chocolate chip cookie. Our family, like so many others, had the 1960-something version of the Betty Crocker Cookie Cookbook. The best chocolate chip cookies came from that cookbook.
When I set out to figure a chocolate chip cookie, I thought back to those buttery, chocolatey, nutily wonderful treats. Yum! This is a double recipe, since these disappear pretty much as soon as they’re baked! Here is what I found:
1 1/3 cup butter (no substitutes!)
1 cup sugar
1 cup packed brown sugar
2 tsp. vanilla
3 cups almond flour
2 cups tapioca starch
1 tsp. baking soda
1 Tbsp. xanthan gum
1/2 tsp. salt
1 cup chopped pecans
2 cups semi-sweet chocolate chips (or chocolate candies if you prefer – We used the candies this time!)
Preheat oven to 375 degrees Farenheit.
Cream butter, sugars, eggs, and vanilla until thoroughly combined. Add almond flour, tapioca starch, xanthan gum, baking soda, and salt. Mix well. Add in chopped pecans and chocolate chips (or chocolate candies) and mix until incorporated. They should look like this:
Drop dough onto parchment-paper lined pan by teaspoonfuls and bake six minutes, or until almost done. Cool on pan for five minutes minimum and remove to rack to finish cooling. Enjoy!
If you would like to try something different, feel free to mix up your flavoring or even the type of chocolate you’re using. If you choose to do a flavoring other than vanilla, make sure to still add 1 tsp. of vanilla and then add 1 tsp. of your chosen flavoring. Good options are raspberry, orange, almond, or coffee. As for the chocolate choices, you have many options. Perhaps your favorite candy? The options are many.