Chocolate Chip Cookies (Regular or GF)

Chocolate chip cookies are one of my favorite cookies to make! When I was working in Switzerland on different farms, I baked this recipe for different families I worked for and they fell in love with them.

What do you love more, the actual cookie or the irresistible cookie dough? For me, I can't help myself when chocolate chip cookie dough is right in front of me. My husband will catch me sneaking in a few spoonful's of cookie dough while I am scooping out the dough. Another weakness is when these cookies are fresh out of the oven and still very hot. Mmmmm....sooo good!

Like with most of my recipes, these cookies will last for a couple of months in the freezer. To learn how to freeze cookies, just check out the bottom of the page!

Chocolate Chip Cookies (Regular or GF)

Yields: 24 cookies

Pre-heat oven: 375 degree F

Bake-time: 8-10 minutes

Ingredients

Flax eggs (2 tbsp of flaxseed meal + 4 tbsp hot water)
1/2 cup unsalted butter, regular or vegan, room temperature
3/4 cup cane sugar, or monk fruit sweetener
1/2 cup coconut sugar
1 tsp pure vanilla extract
2 1/4 cup all-purpose flour, or Gluten Free baking flour 1-to-1 ratio
1/2 cup quick oats or GF oats
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
semi-sweet chocolate chips, regular or dairy free or sugar free

Directions

Pre-heat the oven to 375 degree F.
Line a baking sheet pan with parchment paper, and set it aside.
Prepare Flax Eggs by adding 2 tbsp of Flaxseed meal in 4 tbsp of hot water. Set it aside for about 5-10 minutes to thicken.
In a large bowl, whisk together your flour, oats, salt, baking powder, baking soda, and chocolate chips.
In another large bowl, using the same whisk, stir together flax eggs and softened butter until creamy. Then, add in both sugars and vanilla extract and whisk until well blended.
Use a spatula to pour your dry mixture into your wet mixture. Use the spatula to bring all the ingredients together, but try to not over mix.
Use a cookie scooper, or a spoon, to scoop your cookie dough onto the prepared baking sheet pan. Keep about 1" space between each cookie.
Bake for about 8-10 minutes.
Remove the cookies from the oven and allow them to cool for about a minute. Then, transfer them to a cooling rack. Repeat until you have used up all the cookie dough.
Enjoy right away!

For Freezing Cookies

After you have made the cookie dough, inside your bowl split your dough into thirds, or even quarters.
Lay out wax or parchment paper, about 8-10" long, and lightly dust it with flour. Sprinkle your hands with a little bit of flour, then take a third of the dough and place it on the wax paper horizontally, a few inches from the top. Form a log, but make sure you leave room on the sides.
Begin to roll the wax paper over the dough until you reach the end.
Then, lay out foil about the same length. Place your covered rolled dough on the foil. Repeat the roll and then fold the ends.
Write what kind of cookie it is, then the temperature to bake and for how long. Repeat this process. You can freeze them like this, or place them in resealable bag.
When you're ready to bake, discard the wax and foil and slice the cookies and place them on a prepared baking sheet pan. Voila!