gluten-free chocolate chip cookies

It will be 3 years in July that the celiac diagnosis came and I had to go completely gluten-free. I truly believe if you can do 2 weeks gluten-free, you can do it for life. I found 2 weeks-worth of GF meals our family would eat. Then, wrote a little list of items to learn how to make...pizza crust, muffins, scones, doughnuts, chocolate cake, and chocolate chip cookies. You know, the essentials. Taking gluten out of the American diet is not exactly cake. It has taken many recipe-fails before finding GF replacements.

Chocolate chip cookies have been the hardest for me to figure out. I have tried various recipes, and some of them were itty-gritty messes. Others were fine. But nothing like these. I'm pretty sure the Hallelujah Chorus was playing when these came out of the oven. 

So because I care about you, I share. Everyone needs a homemade chocolate chip cookie in their life, even if it has to be gluten-free.

Gluten-Free Chocolate Chip Cookies 

1 1/4 cup GF flour blend*

1/2 teaspoon xanthan gum
3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon sea salt

1/2 cup unsalted butter, room temperature

1/2 cup creamy peanut butter, room temperature

3/4 cup dark brown sugar

1/4 cup granulated sugar

1/2 tablespoon honey

1 egg plus 1 egg yolk

1 teaspoon vanilla extract

1 tablespoon sour cream

1 1/2 cups chocolate chips
*GF Flour Blend: I use a blend of 4 cups brown rice flour, 1 1/3 cup potato starch, 2/3 cup tapioca starch

With an electric mixer, mix the softened butter and peanut butter together until thoroughly blended. Add the sugars and beat until smooth. Then mix in the egg, honey, vanilla, and sour cream until combined. Add the GF flour, xanthan gum, baking soda, baking powder, and the salt. Beat on low until just combined. Gently stir in the chocolate chips. Chill dough in the refrigerator for 30 minutes, or the freezer for 15 minutes. Preheat oven to 350 degrees.

Once ready to bake, roll dough into 1" balls and place onto ungreased cookie sheet. Bake for 9-10 minutes, or until cookies begin to turn a light golden brown and crisp up around the edges. Do not overbake! They will firm up a bit more. After removing from oven, let them cool on the cookie sheet for 3-5 minutes. I like to sprinkle the cookies with sea salt. Transfer to a plate to cool.
{Cue the Holla-lujah Chorus}

 

And hey, it's March!! Time flies and my husband now has a beard.
Where have we been? Well, you probably know...

I miss writing here more regularly. This last year may have been less about recording memories, but it has abounded with opportunities to make and live them. We are so very thankful for those who grace our days. For boys who still ask us to play. For this journey with my love, come what may. 

...but honestly? the only words that really matter?

are the ones I live.
Ann Voskamp 

This has been a truly precious season. Not that we have it all together. Many days I still feel so amateur. The constant tug of balance and priorities. Figuring out what and how to let go. But we're living it. Not escaping, but facing it hard and head on. As loud and messy and crazy as it may be, today is such a gift. And we can trust the Giver. Sometimes all it takes is a step outside to realize.

The heavens tell of the glory of God. 

The skies display His marvelous craftsmanship. 

Day after day they continue to speak; 
night after night they make Him known. 
Psalm 19.1-2