I can honestly say that I have never met a person who doesn’t like chocolate chip cookies. I mean, I am sure that there are some of you out there, and that is perfectly OK! But with such an abundance of possible variations in texture, sweetness, flavor and nutrient combinations, what’s not to love?
A few years ago, after many failed attempts, I finally believed that I had perfected my basic chocolate chip cookie recipe. I knew that I had finally done something right because my boyfriend, Spencer, loved them, and my mother, one of my most helpful critics, was already asking when I would be making them again!
Fast forward to now. In hopes of managing some of my health issues, I have been eating gluten free, and replacing most gluten-filled grains such as wheat with gluten-free grains such as buckwheat, brown rice, quinoa, and millet.
Baking some of my old favorite recipes with gluten-free replacements has been a tricky, but always fun challenge. This is the fourth gluten-free chocolate chip cookie recipe attempt I have made. I am trying to achieve that rich, thick, soft and chewy, cookie that Spencer and I love, and I am definitely getting close with these! After all, my lovely roommate, Melanie, loved them!
Excellent work, Christina. I remember you made a batch of these for me, and they were the most delicious chocolate chip cookies I ever ate, and that’s not an exaggeration. If you want to attach this article on an e-mail to me at the above address, I’ll run it on my blog. Keep up the good work. This page looks great.
Jack