Only make this if you love chocolate. If you’re anti-chocolate, I don’t understand you, and you need therapy.
This is based off a recipe I found in the Six Sisters cookbook and modified to make GF. I love the mini chocolate chips in recipes like this; it ensures chocolate in every single bite. This cookie is delicious by itself with a glass of milk and is also perfect with a scoop (or two) of Blue Bell Homemade Vanilla.
Start by turning on your oven to 325F. I like using oven thermometers to ensure accurate cooking temps.
Next, soften your butter. If you’ve planned better than I did, you can leave it out on the counter for a few hours. If you forgot like I did, soften it in the microwave (I did mine at 50% power for 40 seconds).
Let’s take a second and talk about the flour that changed my life: Namaste GF Flour blend. It truly is a cup for cup replacement for AP flour. It already has xanthan gum in it, so I have no additional steps or modifications to make, and it tastes NORMAL. Costco used to carry it but stopped last year (BOO!!!!), so I have searched high and low and found it both at Sprouts and through Amazon. I make nothing off promoting it, but it has made our GF life so much better.
Add your dry ingredients to the wet and mix until well blended.
Gluten Free Cookie Pie
- 1 cup + 1 tbsp GF flour blend (I use Namaste GF flour blend)
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup brown sugar
- 6 tbsp butter, softened
- 1 tsp vanilla
- 1 egg
- 12 oz mini chocolate chips
- Preheat oven to 325F. Spray 9 inch pie pan with non-stick cooking spray.
- Cream butter and brown sugar together for 2 minutes. Add egg and vanilla and beat well.
- Mix flour, baking soda, and salt together; mix into wet ingredients until well blended.
- Mix in mini chocolate chips. Spread mixture into prepared tin
- Bake for 30-35 minutes until toothpick comes out clean and cookie is brown on top. Allow to cool before cutting. Serves 8.