#daddyschoice

[melleighroberts]

DADDYS NEW HOME #AmazingVIEWS #BoxingDay2016 #latergram #summer #visit #newnorfolk #esplanade #epic #water #views #finalrestingplace #daddyschoice #blueskys #treescape #rip #dad #daddysgirl (at Esplanade New Norfolk)

[annaskitchenjournal-blog]

Starting things off right with classic chocolate chip cookies! These make my chill, laid-back husband’s eyes light up as he heads straight to the fridge for a glass of milk. Nora helped me make them today.

My go-to flour blend is Namaste Perfect Flour Blend. It has good flavor, great balance, and contains just enough xantham gum.

Chocolate Chip Cookies (gluten-free dairy-free)

Ingredients: ¼ c shortening (I use Crisco) ¼ c coconut oil or dairy free butter ¼ c granulated sugar ½ c packed dark brown sugar 2 tsp bourbon vanilla extract 1 egg 1 c Namaste Perfect Flour Blend 2 Tbsp millet flour, almond meal, or more Namaste 1 ½ tsp baking powder ½ tsp salt 1 c chocolate chips

Directions: 1) Preheat oven to 350F.

2) Beat shortening, oil, sugars, and vanilla in stand mixer until fluffy. Add egg and beat for another minute or so.

3) Add flours, baking powder, and salt, and mix to combine.

4) Stir in chocolate chips.

5) Use a regular spoon to drop onto a silpat-lined cookie sheet, pressing down slightly.

6) Bake for 10-12 minutes. Cool for a couple minutes on the pan and transfer to wire rack to cool completely.

After tasting and toddler fingers, I usually get about 16-18 cookies. The texture and flavor are best preserved if you keep them in the freezer.