In honor of National Chocolate Chip Cookie Day, I thought I’d celebrate by posting about my favorite chocolate chip cookies, which are *chef’s kiss.* This is my go-to gluten-free chocolate chip cookie recipe when I need a classic dessert to bring to parties. The first time I tried them, I was amazed at how good they were. People are surprised when they find out they’re gluten-free. They spread out really well in the oven and have a tender, buttery center and crunchy edges. The flaky salt elevates the cookie and adds an extra layer of flavor.
The recipe is from Aran Goyoaga’s book, Cannelle et Vanille Bakes Simple, my fave gluten-free cookbook.
Modifications:
The recipe is gluten and dairy free, but has eggs. I like making them vegan, as I’m sensitive to eggs; to do so, simply substitute the whole egg for one flax egg and the egg yolk for a tablespoon of almond butter – you won’t be able to tell the difference.
Products:
I like to use Trader Joe’s 70% dark chocolate chips – they are perfectly dark and form delightful chocolate puddles when baked in the oven.
I get my various flours from Whole Foods, but I like to buy my almond flour from Trader Joe’s.
Vegan butter: Violife or Miyoko’s. If you can have regular butter, I’ve made these with Kerrygold before, and they’ve turned out well.
Photos of my baking process are below! You can check our Aran’s book here.
modified eats 
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