i’ve been in a funk. it happens. life caught up to me. things got hectic. time seems to be slipping by awfully fast. i can’t keep up. it’s so cold.

so i baked. cause it warms up my house. cause biting into a warm cookie makes me smile, cause watching my kids inhaling cookies with those bright eyes makes me giggle.

the funk goes away…or mildly disappears, for at least a moment. a stolen moment when i close my eyes and take that first bite. nothing can beat it.

also known as the 10 minute cookie, which i have made in the past, now gluten free with a special ingredient. almond flour.

soft, buttery, chewy…carmel like, a taste that can not be missed.

one of our favorites, and easy to make. quick to cook.

and thankfully, it cured that annoying headache i had going on…kind of.


chocolate chip butter cookies

  • 1 stick of butter melted
  • 1/2 cup of sugar
  • 1/3 cup of brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 1/2 cup of  GF flour (cup4cup)
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • a pinch of sea salt
  • 3 oz of chocolate chips (about a 1/3 of a cup)
  1. pre-heat oven to 375.
  2. in a small pan, or in the micro, carefully melt butter.
  3. in a medium to large bowl add sugars and melted butter, mix well. add egg and vanilla, mix.
  4. add gf and almond flour, baking powder and salt. mix well. add chocolate chips, mix again.
  5. scoop about 1 tbl of the cookie dough onto a baking sheet lined with parchment paper. bake at 375 for 7-10 minutes depending on your oven.

makes about 24 cookies.





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