By Siena Miller (@sienasnaxs on Instagram)
This is an easy Gluten Free Cookie recipe that can be made in less than 1 hour.
Ingredients
- 3 Cups of King Arthurs gluten free measure to measure flour
- 1 Teaspoon baking soda
- 1 Teaspoon flaky sea salt, more for the top
- 2 Sticks unsalted butter, at room temperature
- 1 Cup granulated sugar
- 2 Teaspoons cocoa powder
- 1 ¼ Cups packed light brown sugar
- 2 Teaspoons vanilla
- 2 Large eggs
- 2 Cups chocolate chips
Directions
- In a medium size bowl combine flour, baking soda, and salt.
- In the bowl of an electric mixer beat the butter, sugars, and cocoa powder, until light and fluffy, about 5 minutes. Add the vanilla and eggs. Continue to whip until fully combine. Slowly add the flour mixture in. Mix in the chocolate chips.
- Wrap the dough in plastic wrap and put it in the fridge for 30 minutes. If you can leave it in the fridge overnight. Or freeze the dough up to 3 months.
- While the dough sits preheat the oven to 350°F.
- Cover sheet pans in parchment paper.
- Roll it into 3 tablespoon ball or however big you like.
- For the best cookies sprinkle the extra flaky salt on top.
- Bake 12-15 minutes or until golden brown. Cool.
- I prefer the cookies fresh out of the oven, but these cookies can be stored in an airtight container for up to 5 days.
Enjoy!