You would never guess that these chocolate chip cookies are gluten free. They’re soft and chewy on the inside, crispy on the outside, and loaded with chocolate chips - so much better than the ones from the bakery!
WHAT YOU NEED unsalted butter dark brown sugar granulated sugar vanilla bean paste eggs gluten free all purpose flour oat flour baking soda salt bittersweet chocolate semi sweet chocolate chips flaky sea salt
1. Whisk together the flour, oat flour, baking soda, and salt. 2. Cream together the melted butter and sugars until it turns into a paste-like consistency. Mix in the vanilla and eggs until smooth. Scrape down the bowl and mix again.
3. Mix in the dry ingredients. Once combined, fold in the chocolate with a spatula.
4. Scoop the cookie dough onto a small tray lined with wax paper. Dot the tops with a few more chocolate chips and place in the fridge for at least 2 hours. 5. Bake on a large baking sheet lined with parchment paper. They should be lightly golden around the edges and puffed/doughy in the center.
6. Right when you take them out of the oven, quickly push in the sides of the cookies using the inside curve of a fork. Pushing in the sides to form perfectly round cookies gives you wrinkly and crispy edges. 7. Sprinkle the cookies with a little flaky sea salt and transfer to a cooling rack.