By Erin Brighton, www.campbrighton.com
Have you ever seen Fixer Upper? My kids and I are huge Chip and Joanna Gaines fans, so I knew they would want to try to recreate her Magnolia Bakery chocolate chip cookies as a gluten-free version. Friends, these cookies are so good!
These cookies are such a light color – probably because they are made with two cups of light brown sugar. Two cups! Amazing. The rest of the ingredients are relatively similar to a standard chocolate chip cookie recipe – a little more flour, no white sugar. This recipe is easy enough for your kids to make with really limited assistance. My 10-year-old and 5-year-old made our last batch of cookies all by themselves!
How To Make Joanna Gaines’ Chocolate Chip Cookie Gluten-Free
We used Cup4Cup gluten-free flour to make these gluten-free. They were so easy to make. They even looked pretty enough to photograph. I have also had great luck with the King Arthur all-purpose gluten-free flour.
Magnolia Bakery Chocolate Chip Cookie Ingredients
– 2 ½ cups of GF (or regular) flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 2 cups light brown sugar
– 1 stick of butter (8 tablespoons)
– 2 eggs
– 1 teaspoon vanilla extract (optional)
-2 cups chocolate chips or chocolate chunks
Magnolia Bakery Chocolate Chip Cookie Instructions
We started with 2 1/2 cups of GF flour and added 1 teaspoon baking soda and 1/2 teaspoon salt.
In a stand mixer, combine 2 cups of light brown sugar with 1 stick of butter until the batter is light and fluffy. Then add 2 eggs and 1 teaspoon vanilla extract.
After those ingredients are mixed together, add the dry ingredients to the wet ingredients and then add the chocolate chips.
We love to bake on a silpat liner. I think cookies cook so nicely on the liner.
Roll about 1 generous tablespoon of cookie dough into a ball and then flatten into a disk between your hands. We baked ours for 10 to 11 minutes at 350. That’s it. So easy!
