Small Farm Big Life logo
menu icon
subscribe
search icon

Gluten Free Apple Spice Muffins

This easy recipe for gluten free apple spice muffins is the perfect healthy breakfast! These muffins are dairy free and super moist. Cinnamon adds spice that helps make these the best gluten free muffins you will ever make.

a plate full of gluten free apple spice muffins

These muffins are crumbly and moist. I love how light and airy they are. They are perfect with a cup of tea or coffee for breakfast. I like to make a batch of muffins and have breakfast for the entire week.

If you are looking for more gluten free muffin recipes try my Gluten Free Blueberry Oat Muffins, my Gluten Free Banana Oat Muffins, my Gluten Free Cranberry Orange Muffins or my Gluten Free Chocolate Chip Banana Muffins.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

a plate of gluten free apple spice muffins
[feast_advanced_jump_to]

Ingredients

Sorghum Flour
Brown Rice Flour
Potato Starch
Baking Powder
Xanthan Gum
Baking Soda
Sea Salt
Ground Cinnamon
Ground Nutmeg
Brown Sugar
Eggs
Coconut Oil
Avocado Oil
Vanilla Extract
Apple

Instructions

Preheat your oven to 375 degrees.

Line a twelve muffin tin with liners. Set aside.

In a mixing bowl whisk together the sorghum flour, brown rice flour, potato starch, baking powder, xanthan gum, baking soda, seas salt, ground cinnamon and ground nutmeg. Set aside.

In the bowl of your stand mixer blend together the brown sugar, eggs, melted coconut oil, avocado oil and vanilla until fluffy. This will take 2-3 minutes. 

Add the dry ingredients to the wet ingredients and blend together.

Add the apple chunks and fold into the batter with a spatula.

Divide the batter between the twelve lined muffin tin cups.

Bake at 375 degrees for 20-22 minutes. The muffins will be golden brown and spring back slightly to the touch when they are done.

Let the muffins cool completely before storing in an airtight container.

Supplies

More Recipes You Might Enjoy

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Apple Spice Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 37 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free apple spice muffins is the perfect healthy breakfast! These muffins are dairy free and super moist. Cinnamon helps make these the best gluten free muffins you will ever make. 

Ingredients

Scale

1 cup Sorghum Flour
½ cup Brown Rice Flour
½ cup Potato Starch
1 ½ tsp. Baking Powder
1 tsp. Xanthan Gum
½ tsp. Baking Soda
½ tsp. Sea Salt
2 tsp. Ground Cinnamon
¼ tsp. Ground Nutmeg
¾ cup Brown Sugar
2 large Eggs
¼ cup Coconut Oil, melted
¼ cup Avocado Oil
2 tsp. Vanilla Extract
1 cup Apple, peeled and diced

Instructions

Preheat your oven to 375 degrees.

Line a twelve muffin tin with liners. Set aside.

In a mixing bowl whisk together the sorghum flour, brown rice flour, potato starch, baking powder, xanthan gum, baking soda, seas salt, ground cinnamon and ground nutmeg. Set aside.

In the bowl of your stand mixer blend together the brown sugar, eggs, melted coconut oil, avocado oil and vanilla until fluffy. This will take 2-3 minutes. 

Add the dry ingredients to the wet ingredients and blend together.

Add the apple chunks and fold into the batter with a spatula.

Divide the batter between the twelve lined muffin tin cups.

Bake at 375 degrees for 20-22 minutes. The muffins will be golden brown and spring back slightly to the touch when they are done.

Let the muffins cool completely before storing in an airtight container.

  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: Gluten Free

Frequently Asked Questions

Can I freeze apple muffins?

Yes! I love to freeze these muffins in a freezer safe container to have them for later. You can make two batches and freeze one or freeze half of these.

It makes life so much easier when I don't have time to bake to have muffins in the freezer for breakfast or snacks. I like to freeze them individually so I can pull out one at a time. This works great for when I need something to put in lunches also.

Top Tip

These muffins freeze well too. I will put them individually into freezer bags so I can quickly get them out later for breakfast or a snack. I love having muffins in the freezer for the weeks when I don't feel like baking.

Gluten Free Oven Baked Pancakes with Blueberry Sauce

This easy recipe for gluten free oven baked pancakes are fluffy and delicious! I love them with blueberry sauce, but you could also cover them in syrup. One of my favorite things about this recipe is that once the pancake is baked you have endless options for toppings. I love fresh fruit and whipped cream or nut butter and jelly too.

cast iron skillet of gluten free oven baked pancakes with blueberry sauce

I made my oven baked pancakes in a cast iron skillet, but you could easily use a casserole dish if you don't have an oven proof skillet. The key is to heat the butter and swirl it around before pouring in the batter so the pancake doesn't stick.

If you are looking for more pancake recipes try my Gluten Free Pumpkin Spice Pancakes, my Gluten Free Gingerbread Pancakes, my Gluten Free Buttermilk Pancakes or my Gluten-Free Cinnamon Roll Pancakes.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

gluten free oven baked pancake in a cast iron skillet topped with blueberry sauce
[feast_advanced_jump_to]

Ingredients

Gluten Free Flour
Ground Cinnamon
Ground Nutmeg
Sea Salt
Eggs
Milk
Granulated Sugar
Vanilla Extract
Unsalted Butter
Fresh Blueberries or Frozen Blueberries

Instructions

Preheat your oven to 425 degrees.

Heat the cast iron skillet or 9x13 baking dish you are using for 10 to 15 minutes to melt the 2 tablespoons of butter.

While the butter is melting using a mixer in a large bowl beat together the eggs, milk, sugar and vanilla until they are combined and a bit frothy.

Add the flour, cinnamon, nutmeg and sea salt to the wet ingredients. Blend until they are completely combined. 

Carefully take the hot baking dish or skillet from the oven. Swirl the butter around to cover the bottom of the baking dish or skillet. Carefully pour the pancake batter into the pan evenly.

Put the baking dish or skillet back in the oven and bake at 425 degrees for 16 to 18 minutes or until the pancake is golden brown and slightly crisp around the edges. 

While the pancake is baking make your blueberry sauce. In a small saucepan add the blueberries, sugar and water. Bring to a boil. Simmer for about 10 minutes until the blueberries burst and sauce begins to thicken. 

When your oven baked pancake is done let it cool slightly and then top with blueberry sauce. I also like to add almond slivers and yogurt on top. 

Supplies

Frequently Asked Questions

How do I make baked pancakes?

Gluten free oven baked pancakes are so easy to make! No more standing over a pan watching pancakes and flipping them. The key to this recipe is melting the butter in the pan and swirling it around before adding the batter so your pancake doesn't stick.

I use my hand mixer to mix all the ingredients together in a mixing bowl. While I'm mixing the pancakes I put my skillet or casserole dish in the oven to heat up with the butter.

Once the pan is hot and the butter is melted carefully remove the pan and pour in your pancake batter. Be careful! The pan is hot and you don't want to splatter butter or batter onto yourself.

Put the pan back into the oven and bake 16 to 18 minutes or until golden brown and slightly crisp around the edges. Top with whatever your heart desires.

How do I reheat baked pancakes?

You can either put the pan back in the oven at 250 degrees for 5 to 8 minutes to heat through or you can put your serving on a plate and heat in the microwave with a damp paper towel over top of the pancake slice.

I like to make gluten free oven baked pancakes and then put servings into containers so I have breakfast for a few days. I take a container out of the fridge, reheat in the microwave and then put my toppings on.

More Recipes You Might Enjoy

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Oven Baked Pancakes with Blueberry Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 28 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free oven baked pancakes are fluffy and healthy! I love them with blueberry sauce, but you could also cover them in syrup. 

Ingredients

Scale

¾ cup Gluten Free Flour
½ tsp. Ground Cinnamon
¼ tsp. Ground Nutmeg
¼ tsp. Sea Salt
3 large Eggs, at room temperature
1 cup Milk, at room temperature
¼ cup Granulated Sugar
½ tsp. Vanilla Extract
2 Tbsp. Unsalted Butter

Blueberry Sauce:
1 cup Fresh Blueberries or Frozen Blueberries
¼ cup Granulated Sugar
¼ cup Water

Instructions

Preheat your oven to 425 degrees.

Heat the cast iron skillet or 9x13 baking dish you are using for 10 to 15 minutes to melt the 2 tablespoons of butter.

While the butter is melting using a mixer in a large bowl beat together the eggs, milk, sugar and vanilla until they are combined and a bit frothy.

Add the flour, cinnamon, nutmeg and sea salt to the wet ingredients. Blend until they are completely combined. 

Carefully take the hot baking dish or skillet from the oven. Swirl the butter around to cover the bottom of the baking dish or skillet. Carefully pour the pancake batter into the pan evenly.

Put the baking dish or skillet back in the oven and bake at 425 degrees for 16 to 18 minutes or until the pancake is golden brown and slightly crisp around the edges. 

While the pancake is baking make your blueberry sauce. In a small saucepan add the blueberries, sugar and water. Bring to a boil. Simmer for about 10 minutes until the blueberries burst and sauce begins to thicken. 

When your oven baked pancake is done let it cool slightly and then top with blueberry sauce. I also like to add almond slivers and yogurt on top. 

Notes

It is important that your milk and eggs are at room temperature so you aren't pouring cold liquid into a very hot pan. You don't want to cause any sizzle or splatter onto yourself.

  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Chocolate Chip Oat Granola Bars

These homemade gluten free chocolate chip oat granola bars are chewy and delicious. They are a healthy granola bar with oatmeal. These are the best nut free bars that are so easy to make!

gluten free chocolate chip oat granola bars on a cooling rack

These Gluten-Free Chocolate Chip Oat Granola Bars are a healthy, chewy snack made with simple, wholesome ingredients. The recipe is designed to be easy and customizable, offering a delicious, gluten-free alternative to store-bought granola bars.

Featuring rolled oats, honey, and chocolate chips, these bars are perfect for breakfast or as a kid-friendly lunchbox snack. They are nut-free, making them safe for those with allergies, and contain no peanut butter, making them a great option for school or other settings where nut-free foods are required.

With a soft, chewy texture and natural sweetness from honey, these granola bars are an excellent choice for anyone looking for a wholesome, homemade snack.

If you are looking for more recipes using oatmeal try my Gluten Free Oatmeal Raisin Overnight Oats, my Gluten Free Oatmeal Raisin Cookies, my Gluten Free Old Fashioned Iced Oatmeal Cookies or my Gluten Free Banana Oat Muffins.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

gluten free chocolate chip oat granola bars on a cooling rack
[feast_advanced_jump_to]

Ingredients

Gluten Free Rolled Oats
Rice Crisp Cereal
Brown Rice Flour
Brown Sugar
Ground Cinnamon
Sea Salt
Baking Soda
Honey
Coconut Oil
Vanilla Extract
Mini Semi-Sweet Chocolate Chips

Instructions

Preheat your oven to 350 degrees.

Line a 9x13 pan with parchment paper. Let the paper overhang on the sides so you can take the bars out easily.

In a large mixing bowl mix together the oats, rice crisps, brown rice flour, brown sugar, cinnamon, sea salt and baking soda.

In a measuring cup melt the coconut oil in the microwave. Add the honey and vanilla to the melted coconut oil. Stir together and then pour over the dry ingredients. 

Mix the dry ingredients with the honey mixture until thoroughly covered. Add the chocolate chips and blend in to the mixture. 

Pour the mixture into your 9x13 baking dish. Press the bars evenly into the dish with the bottom of the measuring cup or a drinking glass. 

Bake at 350 degrees for 20-25 minutes or until the bars are golden brown.

Take the bars out of the oven and then carefully press them again with the measuring cup or a drinking glass. This step is key in the bars sticking together!

Let the bars cool for 10 minutes and then lift them out of the baking dish.

Place the bars on a cooling rack and let them cool completely before cutting them.

Hint: Pressing the bars into the pan before baking and then pressing them again after baking is important to get granola bars that don't fall apart.

Equipment

Storage

After you cut the bars store them in an air tight storage container for up to two weeks. These bars don't hold up well to being frozen, but they don't usually last that long in our house.

Top Tip

The honey is a big part of holding these bars together, but it's very important to press them into the pan before baking them and then right after they come out of the oven before they cool. Press the bars twice and let them cool completely before you cut them.

Frequently Asked Questions

How do you get granola bars that don't fall apart?

The key is using enough honey and oils to bind them together. Then you really need to press them twice. Press the bars down before they go into the oven. I like to use a measuring cup or a drinking glass.

Then, when the granola bars come out of the oven carefully press them again while they are hot. This will bind the bars together with the honey and chocolate chips.

Let the bars cool before you cut them. If you try to cut them while they are still hot they are going to tear and come apart. To get really nice clean edges and rectangular bars cut them after they've cooled.

Are chocolate chip oat granola bars gluten free?

Yes, these bars are gluten free. I specifically used certified gluten free rolled oats and brown rice crisps. It is very important to make sure they ingredients you are using are certified gluten free.

You would think that oats and brown rice crisps would all be gluten free, but because of the way they are processed not all brands are gluten free. If the company processes them along with items containing gluten they become contaminated.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Chocolate Chip Oat Granola Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 12 bars 1x
  • Diet: Gluten Free
Print Recipe

Description

These homemade gluten free chocolate chip oat granola bars are chewy and delicious. They are a healthy granola bar with oatmeal. These are the best nut free bars that are so easy to make! 

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees.

Line a 9x13 pan with parchment paper. Let the paper overhang on the sides so you can take the bars out easily.

In a large mixing bowl mix together the oats, rice crisps, brown rice flour, brown sugar, cinnamon, sea salt and baking soda.

In a measuring cup melt the coconut oil in the microwave. Add the honey and vanilla to the melted coconut oil. Stir together and then pour over the dry ingredients. 

Mix the dry ingredients with the honey mixture until thoroughly covered. Add the chocolate chips and blend in to the mixture. 

Pour the mixture into your 9x13 baking dish. Press the bars evenly into the dish with the bottom of the measuring cup or a drinking glass. 

Bake at 350 degrees for 20-25 minutes or until the bars are golden brown.

Take the bars out of the oven and then carefully press them again with the measuring cup or a drinking glass. This step is key in the bars sticking together!

Let the bars cool for 10 minutes and then lift them out of the baking dish.

Place the bars on a cooling rack and let them cool completely before cutting them.

Notes

If you don't have mini chocolate chips you can use regular chocolate chips, but the smaller chips are easier to press into the bars.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Bars
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

I love that they have brown rice crisps to give them a little crunch with the chewiness. I used the Enjoy Life mini semi-sweet chocolate chips, but you could use whatever chocolate chips you have on hand.

If you bake with honey regularly I highly suggest getting the large honey from Costco. It seems like a lot of honey, but if you are using it to bake it's a great value and has really good flavor.

Gluten Free Chocolate Buttercream Frosting

This easy recipe for gluten free chocolate buttercream frosting is the best! It is homemade with powdered sugar and milk whipped together. The results is a simple frosting that is rich and fluffy. This frosting is super versatile. I use it for cakes, cupcakes and cake filling. It has a creamy texture and delicious chocolate flavor.

If you are looking for more chocolate recipes try my Gluten Free Chocolate Pound Cake, my Gluten Free Double Chocolate Chip Cookies, my Gluten Free Double Chocolate Bundt Cake or my Gluten Free Triple Chocolate Brownies.

You can find all of my cake recipes here: Gluten Free Cake Recipes

[feast_advanced_jump_to]

Ingredients

Unsalted Butter
Cocoa Powder
Milk
Vanilla Extract
Powdered Sugar

Instructions

In the bowl of your stand mixer beat together the room temperature butter, sifted cocoa powder, milk and vanilla until well combined and without lumps.

Add one cup of sifted powdered sugar at a time to the butter mixture. Mixing completely before adding the next cup of sifted powdered sugar. I like to use four cups, but you may want a thinner frosting to use for cake filling and would want to use less powdered sugar.

Supplies

Frequently Asked Questions

Does buttercream frosting need to be refrigerated?

Yes, if you are going to store the frosting for more than a day or two. I like to make my frosting the same day I'm going to use it because I think it's easier to work with on the same day.

Once I use the frosting if the cake or cupcakes don't get eaten that day I store them in the refrigerator. I personally like the stiffer, cold frosting but most people take the dessert out of the fridge and bring the frosting back up to room temperature before serving.

Does the type of cocoa powder matter for chocolate frosting?

Yes! I think it gives you a much richer, deeper chocolate flavor if you use a good dutch processed baking cocoa. My favorite baking powder is Rodelle Gourmet Baking Cocoa.

More Recipes You Might Enjoy

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Chocolate Buttercream Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 2 cups, approximately 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free chocolate buttercream frosting is the best! It is homemade with powdered sugar and milk whipped together. The results is a simple frosting that is rich and fluffy.

Ingredients

Scale

½ cup Unsalted Butter, at room temperature
½ cup Cocoa Powder
⅓ cup Milk
2 tsp. Vanilla Extract
4 cups Powdered Sugar

Instructions

In the bowl of your stand mixer beat together the room temperature butter, sifted cocoa powder, milk and vanilla until well combined and without lumps.

Add one cup of sifted powdered sugar at a time to the butter mixture. Mixing completely before adding the next cup of sifted powdered sugar. I like to use four cups, but you may want a thinner frosting to use for cake filling and would want to use less powdered sugar.

Notes

To sift your dry ingredients using a fine mesh strainer place ½ cup at a time in the strainer and then shake through. Whatever lumps are remaining gently break them up with a spoon through the strainer or toss them out.

  • Prep Time: 15 minutes
  • Category: Dessert
  • Method: Electric Mixer
  • Cuisine: Gluten Free

Top Tip

For the milk I put it in a microwave safe container and microwave for 10 seconds. You don't want the milk to be hot. If you overheat, then add a bit more milk to bring it to room temp and measure what you need from the microwave safe bowl.

Gluten Free Chocolate Chip Cookies

This easy recipe for gluten free chocolate chip cookies makes the best chewy cookies! It is so simple to make homemade chocolate chip cookies for snacks and lunches. These delicious cookies area always a hit!

The key to these cookies staying flatter and having that chewy center is flattening them before they go in the oven and then before they are completely cooked taking the pan out of the oven and banging it on the counter to deflate them.

After banging the pan on the counter you put the cookies back in the oven for a few minutes to finish baking. I also like to save some of the chocolate chips to place them on top of the cookies.

If you are looking for more chocolate chip recipes try my Gluten Free Double Chocolate Chip Cookies, my Gluten Free Chocolate Chip Banana Muffins, my Gluten Free Zucchini Chocolate Chip Cookies, or my Gluten Free Chocolate Chip Oat Granola Bars.

You can find all of my cookie recipes here: Gluten Free Cookie Recipes

[feast_advanced_jump_to]

Ingredients

Gluten Free Flour
Baking Soda
Sea Salt
Granulated Sugar
Brown Sugar
Unsalted Butter
Eggs
Vanilla Extract
Semi-Sweet Chocolate Chips

Instructions

Preheat your oven to 350 degrees.

Line three baking sheets with parchment paper.

In the bowl of your stand mixer blend the sugars and butter together for 3-4 minutes until they are creamed together. Add the eggs and vanilla. Blend until combined.

Add the flour, baking soda and salt to the wet mixture and blend until just combined. Add the chocolate chips and blend until they are just mixed in. 

Using a cookie scoop or tablespoon place the dough onto the baking sheets. Using the palm of your hand flatten the cookies to about half the size they are as a ball. 

Bake the cookies at 350 degrees for 11 minutes. Take the cookies out and bang the tray on your counter or edge of your stovetop to flatten them. Put the cookies back in the oven and bake for another 3 minutes.

Let the cookies cool slightly before removing them from the baking sheet to a cooling rack.

Supplies

Frequently Asked Questions

Can you freeze gluten free chocolate chip cookies?

Yes! These cookies freeze really well after you bake them or you can freeze the dough. If I'm going to freeze the dough I place parchment paper on a cookie sheet. Then I scoop out the cookies onto the parchment and flatten them with my hand.

I place the cookies sheet full of cookie dough into the freezer for two hours to freeze them completely. After the dough is frozen I place the little cookie pucks into a freezer bag. Then I can bake the amount of cookies I want when I want them.

To freeze your baked cookies make sure they are cooled completely. Then, place them in a freezer safe bag or container. They can stay in the freezer for up to two months.

Can you make gluten free chocolate chip cookies without xanthan gum?

Yes. Xanthan gum is typically used in gluten free recipes to replace the gluten. It helps the cookies to rise and to have an airy texture. For these cookies I wanted them to be flatter and with a more chewy texture.

Omitting the xanthan gum allows these cookies to stay flatter and gives them a denser texture. However, most gluten free flour brands have already added xanthan gum to their mixes.

More Recipes You Might Enjoy

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 34 minutes
  • Yield: 32 cookies 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free chocolate chip cookies makes the best chewy cookies! It is so simple to make homemade chocolate chip cookies.

Ingredients

Scale

2 cups Gluten Free Flour
1 tsp. Baking Soda
½ tsp. Sea Salt
½ cup Granulated Sugar
½ cup Brown Sugar
½ cup Unsalted Butter, at room temperature
2 large Eggs
1 Tbsp. Vanilla Extract
1 cup Semi-Sweet Chocolate Chips

Instructions

Preheat your oven to 350 degrees.

Line three baking sheets with parchment paper.

In the bowl of your stand mixer blend the sugars and butter together for 3-4 minutes until they are creamed together. Add the eggs and vanilla. Blend until combined.

Add the flour, baking soda and salt to the wet mixture and blend until just combined. Add the chocolate chips and blend until they are just mixed in. 

Using a cookie scoop or tablespoon place the dough onto the baking sheets. Using the palm of your hand flatten the cookies to about half the size they are as a ball. 

Bake the cookies at 350 degrees for 11 minutes. Take the cookies out and bang the tray on your counter or edge of your stovetop to flatten them. Put the cookies back in the oven and bake for another 3 minutes.

Let the cookies cool slightly before removing them from the baking sheet to a cooling rack.

Notes

I like to reserve ⅓ cup of the chocolate chips to put on top of the cookies. This is purely for looks and you can just mix all the chips in at once.

  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Gluten Free