Is there anything more comforting that a chocolate chip cookie fresh out of the oven? With the holidays in full swing, I highly recommend stealing away to the kitchen and doing a little rage baking. Lecy from A Simple Grace is hosting the 2017 Holiday Cookie Swap, where you’ll find yummy cookie recipes you’ll absolutely need to try.
Today I’m sharing my favorite cookie recipe. This is the cookie I bake when I’m feeling stressed or bored or when I want to bake but don’t feel like trying a new recipe. It’s inspired by the many different cookie recipes you find on a bag of chocolate baking chips. It’s gone through trial and error and even survived the switch to gluten-free flour, but you can use all-purpose flour, too.
- 1 Cup Butter (softened)
- 1 Cup Sugar
- 1 Tablespoon Vanilla
- 1/2 Teaspoon Salt (I prefer Himalayan Pink Salt)
- 1 Teaspoon Baking Soda
- 2 1/4 Cups Namaste Foods Gluten Free Perfect Flour Blend
- 5 Tablespoons Unsweetened Almond Milk (I like Simple Truth Unsweetened Almond Milk)
- 10 Ounce Bag of Semi-Sweet Chocolate Chips (Try Simple Truth Organic Semi-Sweet Chocolate Chips)
- Preheat the oven to 350 degrees.
- To soften the butter, you can leave it out for a few hours, or do what I do and put the butter in a mug and zap it for about 30 seconds. You don't want to melt the butter, just make it soft and stirrable. Then plop, the butter into a bowl and mix it with the sugar.
- Add the vanilla, salt, and baking soda while stirring in order to make sure everything is combined.
- Add the flour a cup at a time while still stirring. Your dough will look crumbly, but that's okay.
- Add the almond milk and mix until your dough looks like cookie dough.
- Pour in your chocolate chips and stir until chips are evenly distributed in the dough.
- Grease a baking sheet (I like to use coconut oil) and plop spoonfuls of cookie dough onto the sheet.
- Bake for 10 minutes. Then let cookies rest a minute on the sheet before you move them to a rack to cool.
- This recipe makes about 48 cookies, but it all depends on how much dough you eat and how big your spoonfuls are. Be sure to store your cooled cookies in an airtight container. The cookies should last about two or three days if you don't eat them before then.
This chocolate-chip cookie recipe is my favorite. Plus, it's gluten and egg free, which makes it perfect for the holidays! Click To Tweet
Snowballs from Samantha at Carter’s Cozy Nest
Paleo Chocolate Chip cookies from Mia at Mia Sutton Blog
Snickerdoodles from Lisa at Retro Housewife Goes Green
German Chocolate Cake Cookies from Abby at Winstead Wandering
Sugar Cookies from Lindsay at Pursuit of Pink
Vanillekipferl (Vanilla Almond Crescent Cookies) from Sandra at The In Between Is Mine
Gluten-free Chocolate Chip Cookies from Ashley at Happy. Pretty. Sweet.
Cloud Snickerdoodles from Savannah at The Savvy Plate
Peppermint Whoopie Pies from Abi at Abi Tomberlin Blog
Peanut Butter Dreams Dog Treats from Beth at Daily Dog Tag
Grandma Hermits by Lecy at A Simpler Grace
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