Gluten Free Milk & Chocolate Chip Cookies

Slight issue with being gluten intolerant.... Matthew lovvvessss my baking but I haven't even been able try the dough. So, needless to say, there hasn't been much baking lately. I mean, I definitely bake the cookie for him but the dough is for me!! Ask any baker, I mean .....honestly....what's the point then? 

Finally. I took the initiative and tried out a mix of my family cookie recipe and gluten free deliciousness! Behold, the yummiest dough cookies I've had in a long time without a terrible tummy ache to follow.

  Gluten Free Milk AND Chocolate Chip Cookies

Ingredients

1 cup vegan butter (or unsealed regular if you're feeling frisky)

1 cup granulated sugar

1 cup packed organize brown sugar

2 eggs

1 tsp baking soda

1tsp salt

1tbsp vanilla 

3 cups GLUTEN FREE FLOUR (you have MULTIPlE options thanks to Whole Foods- corn flour, almond flour, rice flour, etc.) 
1 bag chocolate chips of your choice - gluten free of course

Directions

Mix butter, egg, sugar, egg. The. Add vanilla. Next, mix in the flour once the mixture is smooth and bump-less. Sprinkle and add in the salt and baking soda. Lastly - one bag of the chips of your choice! I used gluten free white chocolate and semi sweet chocolate chips so I did a half bag of each! Once mixed, roll up 1 inch balls and place on your buttered or sprayed pan. I used a pizza stone that I sprinkled with corn meal instead of buttering or spaying canola oil. If you have a pizza stone, I promise you your cookies will be ridiculously better! They come out thin and perfectly crunchy....mmmm.... Bake at 350 degrees for 12 minutes! Also, if you have a pizza stone, make sure to preheat it on 350 for 20 minutes before skillfully placing the dough on it without burning yourself. Careful, kiddo. That stuff hurts! I've done it, take my word for it! Ugh.

Annnndddddd ENJOY!!!