I was going through my recipes I’ve posted since I started blogging and I realized I never posted my chocolate chips cookie recipe. Probably because I make it so often I just forget about it. My kids just love it and always ask for more.

So today, since it’s a cold and rainy day, I decided to make them and give you the recipe. I rarely use premixed all purpose gluten free flours because I like making my own. This one was a combination of brown rice flour, white rice flour and potato starch. It was to make it more simple, and maybe because I was a bit lazy. 🙂 It is also to show you that it is not that hard to bake gluten free.

Makes about 18 cookies

Preparation time: 15 minutes

Cooking time: 15-18 minutes

• 1 1/2 cups (375ml) of All purpose gluten free flour
• 1/2 tsp. (2.5ml) of baking soda
• a pinch of salt
• 2/3 cup (150ml) of vegan butter
• 1/2 cup (125ml) of organic cane sugar
• 3 tbsp. (45ml) of almond milk
• 1 tsp. (5ml) of vanilla
• 3/4 cup (187ml) of organic chocolate chips
• 1/4 cup (62ml) of organic walnuts

1. Preheat your oven to 375º.
2. In a medium bowl, cream your butter and your sugar.
3. Add in the almond milk and the vanilla and continue to beat.
4. In a small bowl, combine the flour, the baking soda and the salt.
5. Gradually add the flour mix to your butter and integrate the chocolate chips and the walnuts.
6. Put about 2 tbsp. of batter per cookie on a pan.
7. Cook them in the oven for about 15-18 minutes or until golden. It really depends on your oven.
8. Remove them from the oven and let them cool on a wire rack.

Short and sweet!