Gluten Free Honey Chocolate Chip Cookies

What Makes Our Cookies Special?

Our gluten-free chocolate chip cookies stand out because they offer a balance of indulgence and wholesome goodness. By swapping traditional sugar for honey, they have a natural sweetness that’s lower on the glycemic index, making them a better option for those reducing sugar intake. With just 6 tablespoons of butter, they’re also lighter than typical cookies, but still rich and satisfying. If you're dairy-free, feel free to substitute the butter with a plant-based option! The optional step of chilling the dough helps the cookies hold their shape and deepens the flavor, but they’ll still be delicious if you’re short on time. And let’s not forget—they’re 100% gluten-free, making them safe for those with gluten sensitivities. Whether you're following a gluten-free, low-sugar, or dairy-free diet, these cookies fit the bill.

Ingredients

• 1 ¾ cups Bob's Red Mill Gluten Free 1-1 Baking Flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons salted butter, softened (or plant-based alternative for dairy-free)
• ¾ cup organic raw honey
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¼ cups LILY'S Milk Chocolate Chips

Instructions

1. Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.

3. Cream the Butter and Honey: In a large mixing bowl, beat together the softened butter and honey until light and creamy. This should take about 2-3 minutes. Add in the egg and vanilla extract, mixing until fully combined.

4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until the flour disappears. Fold in the chocolate chips.

   Chill (Optional): For a richer flavor and better cookie structure, refrigerate the dough for at least 30 minutes (if you can wait that long!). This step is optional but recommended for the best texture.

5. Scoop and Bake: Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing about 2 inches apart. Each scoop should be about 2 tablespoons in size. Bake for 10-12 minutes, or until the edges are lightly golden.

6. Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely (if you can wait that long!). These cookies are soft and chewy, with a lovely hint of honey sweetness.