Mike has a bit of a sugar addiction, so he enjoys one of these cookies
on occasion every night after dinner. I usually add a quarter cup of walnuts to the mix, but, unfortunately, did not for this photographed batch.
I use my own gluten-free flour blend, but any all-purpose blend will do. I’m not going to give out the ingredients for my blend, though…I mean, you never know, maybe one day I will produce my own cookie brand ;). Highly unlikely, but still possible.
You may think that these cookies are “more healthy” because they are gluten-free, and I hate to be the bearer of bad news, but they aren’t. They are still dessert and thus should be enjoyed in moderation. However, these cookies can be good for the soul if you have a hankering for something sweet.
-1 1/3 cup gluten-free, all-purpose flour blend, sifted
-1 tsp baking soda
-1/2 tsp xanthem gum (be wary if you have a corn allergy/sensitivity)
– 1 tsp sea salt
-3/4 stick Kerrygold Butter (unsalted), softened
-1/3 cup honey
-1 tsp vanilla extract
-1/2 cup chocolate chips (I use Lily’s or Enjoy Life)
-1/4 raw walnuts (optional)
Preheat oven to 350 and line a baking tray with parchment paper. Combine dry ingredients in a mixing bowl. In a separate bowl, beat the butter and honey with a hand-mixer, and then combine the rest of the wet ingredients. Slowly add the wet ingredients to the dry. Mix until thoroughly combined. Fold in the chocolate chips and walnuts. Using a tablespoon, or your hands, form and place the cookies on the prepared baking tray. Bake for 11-12 minutes.