My Mom’s (less sugar and gluten-free) Chocolate Chip Cookies
Putting a spin on my Mom's Chocolate Chip Cookies involved me making them with less sugar and gluten-free with cassava flour instead of all-purpose. The best part about making these a little healthier to enjoy is that you’d never know that these Chocolate Chip Cookies were any different than your traditional variation. The texture is the same and they are just as satisfying.
My Mom’s (less sugar and gluten-free) Chocolate Chip Cookies
1/2 cup (1 stick) of salted butter
1/3 cup of brown sugar
1/3 cup of sugar
1 egg
1/2 teaspoon of pure vanilla extract
1 cup of cassava flour
1/2 teaspoon of baking soda
1 cup of dark or semisweet chocolate chips
Leave one stick of salted butter out on the counter to soften for a couple of hours.
Preheat the oven to 350 degrees and line two large baking sheets with parchment paper.
Use electric beaters to mix the butter and sugars together until well-blended and fluffy.
Add one egg and vanilla and mix until blended.
Add the flour in two parts, or half a cup at a time, scraping down the bowl (and off of the beaters) in between additions.
Last, toss your chips in and use the beaters to mix until they are evenly distributed.
Use a basic spoon to drop heaping tablespoon-size balls of cookie dough at least one and a half inches apart onto the prepared sheets (as they will spread).
Bake your cookies in the center of the oven for 12 minutes, give or take, until the edges are browned.
This recipe makes about 22 cookies, give or take. If you like your cookies crunchy, then these won’t be for you, as they are chewy (as God intended Chocolate Chip Cookies to be) and have a melt-in-your-mouth kind of experience that will make you wonder if they have just come out of the oven.
