Ultimate Chocolate Chip Cookies

Psst. . . They Are Gluten Free

I married a man who does not embrace adventure when it comes to baking. He likes what he likes and there is no point asking him to “just try it” . . . This applies to most baking but especially to dessert. He will proclaim that he doesn’t like dessert, that it simply just does not interest him. His only exceptions are: blueberry pie, sugar pie (a sticky sweet, heaven on a plate, Quebecois desert), plain and simple chocolate cake with vanilla (YES, only vanilla) ice cream and the the one, the only, the king of all cookies: chocolate chip. I get it, these are tried and true, loved by all, desserts… butsigh… where is the adventure?

I have tried to entice him with many other delectable items that I know he would love… mostly out of my own selfish desire to have someone to share the calories with. I am not the girl who can eat a bite or two and then politely leave the rest…. sitting on the table…. in front of me….taunting me …. “eat me!!!” — Ugh! I lose the battle every time…

So, I’ve stopped trying to woo him with new treats and decided that my pie, cake and cookies were going to be the best he has ever eaten . . . mostly to ensure he WOULD eat them, thus saving me from myself.

So far, this cookie recipe is the one that receives rave reviews. Every so often he actually asks for them and when he is grumpy at the fact that we no longer purchase his beloved packaged snacks, all I have to do is offer to make him some of these bad boys and he is all smiles again.

For my kids, baking has become a solution to boredom and a quick fix for rainy day blues. It is something I fondly remember doing with my grandmother and I hope having my children share in the baking process will bestow the same fond memories on them.


1 cup butter, softened

1 cup white sugar

1 cup brown sugar, packed down

2 eggs

2 tsp vanilla extract (I recently learned just how easy it is to make your own from the Zero Waste Chef — recipe: here)

3 cups brown rice flour

1 tsp baking soda

1/2 tsp salt

2 cups semi sweet chocolate chips

1 cup walnuts, chopped


1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream together butter, white and brown sugar until smooth. Beat in eggs one at a time, then stir in vanilla.

3. Sift together dry ingredients: brown rice flour, baking soda and salt, mix thoroughly into wet ingredients.

4. Stir in chocolate chips and walnuts (leave out walnuts if making these for school snacks)

5. Drop by large spoonfuls onto un-greased baking sheets.

6. Bake for 10 – 12 minutes until edges are nicely browned.

We hope you enjoy these as much as our family does – our only goal is not eating them all in one sitting!