Gluten Free Crispy Chocolate Chip Cookies

IYKYK

My grandma made the Nestle Tollhouse cookies every single Christmas as a gift for each of the grandchildren. I remember helping her easily make 12 dozen cookies. She always had the “secret” of doubling the brown sugar and cutting the white sugar in half to make them crispy and chewy at the same time. I am so tired of cakey cookies. I want a crispy on the outside and chewy in the middle cookie. I spent about a year working on this recipe. It can be finicky but the flavor is unmatched.

I worked really hard (SO MUCH BUTTER USED) to create a grain free and refined sugar free version that is close. (I’m realistic that I can never get perfect because there’s no gluten in these!) My gluten eating husband approved of these and loves to crumble them on top of my vanilla ice cream.

Please DON’T skip the step of chilling the dough. It helps strength the dough so it will act right. They will melt too fast in the oven if you don’t. Also note the most important step of letting them cool all the way before taking them off parchment paper. Yes these are a bit temper mental but they have suuuuuch good flavor with the maple sugar and they are thin and crispy and chewy at the same time.

These pair great with my vanilla ice cream recipe as well.