I could think of no better way to start off than to share our most recent favorite chocolate chip cookie recipe. We must have tried at least 2 dozen variations of chocolate chip cookies before being wowed by these. Every good gluten-free baking book you search out will have some version of these classic favorites, but only a select few actually get them right (which just means that they pass the test of all four of the diverse tastes in my home). This recipe is a combination of a few recipes – but mostly inspired by Blackbird Bakery (Karen Morgan).

Keep in mind that measurements make a world of difference in terms of baked goods success. I strongly believe in the value of baking by weight (check out glutenfreegirl’s post about this topic) for consistency and ease when substituting ingredients – but because many of you will not be baking by weight, here are the measured out ingredients:

Ooey-Gooey Chocolate Chip Cookies 

inspired by Blackbird Bakery

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1 1/4 cups brown rice flour

1 1/4 cups sorghum flour

1/2 tsp baking powder

2 1/4 tsp kosher salt

1 tsp guar gum

1 1/2 cups brown sugar

1/4 cup cane sugar

1/2 cup plus 2 Tbsp Earth Balance Soy Free Buttery Spread (at room temp)

3 Tbsp ground flax meal

9 Tbsp club soda

1 Tbsp plus 1 tsp vanilla extract

1 bag Enjoy Life chocolate chips (10 oz)

Preheat oven to 325 degrees F and space two baking racks evenly. Prepare two baking sheets with silpats.

In small bowl, combine the flax meal and club soda and let sit for 5 minutes. Combine the flours, baking powder, salt, guar gum, and sugars in the bowl of a stand mixer and mix on low speed until thoroughly combined. Add room temp buttery spread and continue to mix on med-high speed until creamy. Add the flax mixture and vanilla and mix on med-high for about 20 seconds. Fold in the chocolate chips.

Using an ice cream scoop, scoop the dough onto the silpat lined baking sheets, evenly spacing the dough to fit 12 cookies on each sheet.

Bake both sheets at the same time for 15 minutes, rotating the sheets (top rack to bottom rack) half way through the baking time.

Remove from oven and let the cookies cool on their baking sheets, on top of a wire rack, for 5 minutes. Remove cookies from baking sheets and allow to cool on wire racks. Cookies will be ooey-gooey and perfect with a glass of vanilla rice milk or So Delicious Vanilla Bean coconut milk ice cream! *Caution: do not attempt to eat these without a napkin or two handy!*

If you happen to have any cookies left over, they can be stored in an airtight container for up to 5 days. I like to refrigerate all of my Gfree baked goods. If you’d prefer not to bake them all at one time, the dough will also keep nicely in an airtight container in the refrigerator for 5 days.