Homemade for the Holidays with Bob's

BOB’S RED MILL E-BOOK | HOMEMADE FOR THE HOLIDAYS WITH BOB’S Gluten Free Chocolate Chip Cookies Chocolate chip cookies are a perennial favorite, and these delicious gluten free goodies were shared with us by Denise C., who said, “Just made gluten free chocolate chip cookies using Bob’s Red Mill’s gluten free flour for my son who went away to boarding school this year to play hockey. I wanted to send him something that made him feel not so far away and also let him know howmuch he’s loved.” INGREDIENTS 1 ⁄ 2 cup Organic Butter, softened 1 cup Bob’s Red Mill ® Organic Coconut Sugar 1 Organic Egg, room temperature 1 tsp Vanilla Extract 1 3 ⁄ 4 cups Bob’s Red Mill ® Gluten Free All-Purpose Baking Flour 1 tsp Baking Soda 1 ⁄ 4 tsp Salt 1 1 ⁄ 2 cups Lily’s Semi-Sweet Style Baking Chips INSTRUCTIONS • Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. • In a large bowl, mix softened butter and coconut sugar until creamy, about 4 minutes. Add egg and vanilla. Mix another minute until blended and smooth again. Slowly add the dry ingredients, mixing on low speed until thoroughly combined. • Stir in the chocolate chips, and portion 2 tablespoons of dough per cookie on prepared sheet, placing them two inches apart, for 12 cookies per sheet. • Bake for 10–15 minutes, until golden. Remove from oven and let cool, then transfer to a wire rack. • Note: For thicker, chewier cookies, refrigerate the dough for an hour before scooping and baking. Makes 24 cookies.