I’ll be honest, most things I bake don’t make it to the blog. For starters, I don’t bake very often. Our household (not including the dogs), is just 2 of us. And if 12 cookies are made one day, 12 cookies will be gone the next day. When I do bake, I’d call it experimental more than anything else. I can’t bring myself to follow a recipe all the way through without changing at least a few things, sometimes as an attempt to healthify things. Other times, I’m just too lazy to go out and get the exact ingredients. You know how I like to work with what I’ve got. But every now and then one of my “trial by error” baking projects works out. These gluten-free chocolate chip cookies were one I was especially pleased with. These didn’t flatten out like I thought they might, but I really enjoyed the thicker texture of these gluten-free cookies. They’re not too dense, nicely chewy, and moist, and, of course, filled with walnuts and chocolate.
Tips for baking gluten-free chocolate chip cookies
In these cookies, I use part gluten-free flour blend and part coconut flour, which I’ve been experimenting with since it’s so healthy. It has tons of fiber, but be careful – it can make your baked goods very dry if you use too much and if you over-bake. I’m by no means an expert on gluten-free baking, but I’ve learned 2 things so far: