You’re wondering what I’m thinking sharing a recipe that calls for using an oven when it’s hot as heck outside. But the fact is, the weather doesn’t care about our cravings for freshly baked cookies. Plus, just think about alllll the different flavors of ice cream that you can sandwich between two of these cookies! YUM. Typically I’m a hot cookie fan – I eat them while they’re still warm and gooey right out of the oven. Maybe it’s the weather but, I’m actually loving these cookies cold too. I put them in the fridge and ate them for breakfast this morning (yep.) and I liked them even more than I did last night. This recipe is from my blogging pal Carol’s cookbook: Ditch the Wheat. Her book is filled with so many tasty recipes – her desserts tempt me the most! I was flipping through her cookbook when this recipe for chocolate chip cookies caught my eye – it looked so easy that I HAD to make them immediately. But alas – I was completely out of chocolate chips! ?Thankfully, I found an organic dark chocolate almond bar from Trader Joes in the pantry. Thus Carol’s chocolate chip cookies became chocolate chunk cookies! I’m all about using what I’ve got to make these awesome cookies ASAP. I’m curious though… do you prefer chocolate chips or chocolate chunks? Alright, going back to this gorgeous cookbook – it’s filled with 120 delicious recipes that are perfect for everyday meals and parties. And, as the name of the book implies – all recipes are free from wheat (all the recipes are gluten-free). Some other recipes that I can’t wait to try next: buffalo chicken tenders, apple butter bbq ribs, meat french toast (yes!) and cinnamon buns! For now though, I’m allll about eating these cookies! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
