Slice and Bake Gluten-Free Cookies
With only 6 ingredients, this cookie dough recipe somehow makes amazing gluten-free chocolate chip cookies! You can always leave the chocolate chips out or add in different ingredients, but classic chocolate chip cookies will always be my favorite. I love keeping this cookie dough in the freezer for two reasons: I have made this cookie dough many times and when I do make it, I almost always make a double batch of the dough and divide it into two logs. It’s the same amount of work and you get double the amount of cookies! Sometimes when I make a double batch, I’ll give a roll of frozen cookie dough to a friend. I’m not sure there’s anything better than the gift of homemade cookies. When you follow a gluten-free diet, I think giving someone gluten-free cookies is extra special. Don’t ya think? I know when friends make or get me gluten-free treats, I definitely appreciate it much more than I did back when I could eat anything. I have yet to try a nut-free version of these, but I’m almost positive that seed butter will work well in this recipe. I actually have a similar tahini chocolate chip cookie recipe on my blog (tahini = sesame seeds). I’m sure sunbutter (sunflower seed butter) will work well too. When I make these cookies, my nut butter of choice is cashew butter. Out of all the “butters” – I love cashew butter the most so I use it the most. For chocolate chips, I like the mini chips from the brand Enjoy Life (find ’em at Whole Foods or Giant Eagle). Any chocolate chips or chunks will work though. I’ll sometimes add chopped nuts: macadamia nuts or walnuts are my favorite. Ooh, and you can also sprinkle a little flaky sea salt before baking… so so good. You’ll have to let me know if you come up with any great combinations. Happy Baking! And Happy Holidays!! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
