Chocolate chip cookies are a must in my household. Here is the recipe I use. It is one I converted from my Mom's recipe. Not sure where she got it from, but it is similar to Hershey's recipe on the back of their chipets package. This is a crunchy cookie.

Above are the ingredients I used. I forgot to include the tablespoon of warm water! You can use whichever gluten-free chocolate chips you enjoy. Just read the ingredients to double check that they are gluten-free. Not all chocolate products are gluten-free. Barley malt is the culprit you are looking for. Barley malt is NOT gluten-free.

As you can see, I used Hershey's milk chocolate chipits. I love that Hershey's chipit products are gluten-free. Here is a link to Hershey's Canada gluten-free product page.. Do check out Hershey's web site as they have some great looking gluten-free recipes posted. I'm looking forward to trying them. Have you tried any? I'd love to hear how they turned out.

I'm often asked what type of gluten-free flour I use. Above you can see two that I have in my pantry right now. Gluten-free flour is really expensive! Therefore, I usually buy whatever is on sale. I like to use the 1-for-1 flours as it is great for substituting in recipes that call for regular flour. Just use your favourite gluten-free flour.

I sometimes make double or triple the cookie dough and freeze for later use. When I do I will either roll the dough into a log. You can freeze it as a log and then slice off the cookies as needed.

Or you can make the cookies into balls and then flatten. Put on parchment paper or saran wrap on a baking sheet and pop in the freezer. When frozen put in a ziplock bag and take out as many cookies as you'd like to bake. Just preheat your oven and pop the frozen cookies in. It does take a little longer to bake.

Here are the unbaked cookies on a tray ready for the oven. I still use my preceliac baking sheets. I washed them well and always use either parchment paper or tin foil to line the sheets. There is no need to go out and buy new baking sheets if you can't afford it. But you will need to line them when you bake. This is to prevent cross-contamination from previous gluten bakes. Heat doesn't destroy gluten.

Here they are out of the oven.

I do recommend buying new cooling racks.

If you like you can always add more chocolate chips, or nuts such as walnuts. These cookies are always a hit in my family.

Gluten-Free Chocolate Chip Cookie Recipes

Ingredients

• 1/3 cup softened butter
• 1 cup brown sugar
• 1 egg
• 1 tablespoon warm water
• 1 teaspoon vanilla extract
• 1 1/3 cups gluten-free flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 package chocolate chip cookies (I used Hershey's Milk Chocolate Chipits 270 grams for full package. So I used about 135 grams.)

Directions

1. Preheat oven to 375 degrees Farenheit (190 degress celcius)
2. In a large bowl, cream the butter and sugar together. Then add the egg, warm water and vanilla and mix until well combined.
3. Mix the dry ingredients except the chocolate chips together, and add to the wet ingredients. Mix until smooth.
4. Add the chocolate chips and gently blend into the batter.
5. Prepare the baking sheet with lightly greased parchment paper. Drop by teaspoonfuls onto the baking sheet.
6. Bake 8-10 minutes in the preheat oven or until golden brown. Cool on a wire cooling rack.

Chocolate chip cookies and milk is a match made in heaven! The baked cookies freeze well although they disappear too quickly in my family to ever get to the freezer. What is your favourite cookie? Do you like crunchy or soft chocolate chip cookies?

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns.