Life is changing so fast nowadays, so I’ve only been getting you one blog post a week. Why? I just moved into my dorm!!! Ahh, excitement. For those of you who do not know, I am now officially a freshman at CU Boulder. I am studying Chemistry in hopes of one day opening my very own holistic medicine practice.
This week has been so amazing, being able to meet new people from all over the country—and world. There have been a whirlwind of activities to fill my schedule to the brim, and there has been very little time for blogging. BUT as soon as I am totally settled in, I will be bringing you guys lots of new stuff like never before! Hints: college life, crafts, and more of my travels! And of course, I will not quit sharing recipes either.
What I am already missing most about home is home-cooked food. Ugh…my heart breaks. It has only been a week, and I already miss being able to work my stuff in the kitchen. And I especially miss baking. My go to when I am wanting a sweet treat that’s also super easy is always these chocolate chip cookies. This recipe is straight from my grandma’s kitchen, but I’ve modified it to be gluten-free (and also dairy free if you wish). Besides being my favorite snack, these babies are also a MUST at all of our family gatherings & friend parties. If you make these cookies for a crowd, they are sure to be impressed.
Are any of you readers also college freshman? Or just college students in general? If you are, let me know in the comments where you go and what kind of college information you would like to see on here!
The Best Gluten-Free Chocolate Chip Cookies
yields: two dozen cookies prep time: 10 minutes cook time: 10 minutes
- 3/4 cup grass-fed butter or palm shortening, soft but not melted
- 1 cup brown sugar (can also sub coconut sugar for a lower GI)
- 1/2 cup organic cane sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups gluten-free all-purpose flour (I have tested MANY flour blends with this recipe, and the best by far is Bob’s Red Mill GF 1 to 1 Baking Flour)
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 1/2-2 cups chocolate chips (a blend of chips and chunks is also always delicious)
- Optional: sprinkles
- Pre-heat your oven to 350ºF and line four baking sheets with parchment paper.
- Beat the soft butter/shortening with the brown sugar/coconut sugar and cane sugar in a kitchen stand mixer on high speed. Once completely mixed, turn the mixer down to medium and add the eggs and vanilla until smooth.
- Stop the mixer and add the flour, baking soda, and salt. Slowly start the mixer again, careful to not let the flour fly out.
- When the dough is totally combined, stop the mixer and stir in the chocolate chips by hand. Scoop the dough onto the parchment paper, leaving at least two inches between the cookies (I usually put 6 cookies on each pan). If you would like to add sprinkles, put them on now.
- Place in the oven for 8-12 minutes, until golden on the edges and no longer dough-ey in the middle. Enjoy!