Chewy Chocolate Chip Cookies

We had a bunch of leftover Halloween candy and I was craving chocolate chip cookies so I decided to make them by chopping up the chocolate we didn't want. These turned out amazing! They are nice and chewy - similar to a sugar cookie but with added chocolate...yum! See the adaptations below for a whole-grain gluten-free version and another puffier version!

Total Time: 20 minutes
Serves: 40

Ingredients

• 1 1/2 cups sugar
• 2 eggs
• 2 Tbsp vanilla extract
• 3/4 cup extra light refined olive oil
• 1 tsp baking soda
• 1/8 tsp salt
• 2 1/2 cups gluten-free flour (I used King Arthur Flour for Flour)
• 1 cup chocolate chips (dairy-free or leftover Halloween chocolate)

Directions

1. Pre-heat oven to 375 F.
2. Line 2-3 baking sheets with parchment paper.
3. In a bowl combine sugar, eggs and vanilla extract. Beat with a mixer for 2 minutes on medium speed.
4. Turn mixer on low and add olive oil. Beat until evenly combined.
5. With mixer on low add in baking soda, salt and flour. Mix until evenly combined.
6. Fold in chocolate chips.
7. Drop spoonfuls of dough onto prepared baking sheets 2 inches apart.
8. Bake for 13-15 minutes or until edges are golden.
9. Allow to cool on baking sheet for 3 minutes and then transfer to wire rack to continue cooling.

*If you want to make these cookies even healthier without a store bought gluten-free mix - follow the recipe below!

*Changes*:
•1 1/2 cups Sugar > 1 1/2 cups Golden Coconut Sugar
•2 1/2 cup GF Flour > 1 cup oat flour + 1 cup buckwheat flour + 1/2 cup almond flour + 1 1/3 Tbsp Not Xanthan/Not Guar

Follow the recipe as is but add the egg last (enjoy the batter before that)! Bake for about 13 minutes. Enjoy!!!

If you want the original recipe to be even puffier, use 3/4 cup sugar, 3/4 cup brown sugar and then add the egg in last. Yum!

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