Chocolate Chip Cookies

This chocolate chip cookie recipe makes delicious cookies with crisp edges and chewy middles.

This is the best chocolate chip cookies recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time! 

Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees they’re out-of-this-world delicious!

Plus, there’s no funny ingredients, no chilling, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

These are everything a chocolate chip cookie should be. Crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet.

Ingredients:

• 23 g (1/8 cup) of oat flakes

• 40 g (1/3 cup) almond flour (or other flour)

• 1/4 teaspoon sea salt (plus more for decoration)

• 1/2 tsp. baking powder

• 73 g (3/8 cup) brown sugar

• 128 g salted peanut butter

• 1/2 teaspoon vanilla extract

• 1 large egg

• 34 g of dark chocolate drippings (plus more for sprinkles)

How to make:

Preheat the oven to 176 C and line a large baking tray with parchment paper. In a medium sized bowl add the gluten free oats, gluten free flour, sea salt, baking powder and brown sugar and mix together.

Add peanut butter, vanilla and egg and mix until a sticky dough forms. Depending on the freshness/fatness of your peanut butter, you may need to add a little more flour if the dough is too wet. Or, if it’s too dry or crumbly, compensate with a little peanut butter, vegetable milk. Mix with chocolate shavings.

Then choose 1 ½ tablespoon dough and place it on the prepared baking tray. Sprinkle chocolate shavings on top and press lightly to form a disk. Bake for 10-12 minutes or until the edges are lightly golden brown and they are about twice their original size. Remove from the oven and let cool in the pan for 10 minutes (add a little more salt at this time – if desired). Then enjoy (preferably with vegetable milk). Store the cookies tightly covered at room temperature for up to 4-5 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month (let thaw before enjoying).

Enjoy !!!