Omggeerrrddd. Cookies are my kryptonite but usually I never have the opportunity to indulge because I live with the mantra “out of sight, out of mind.” So, in an effort to eat clean & healthy, I don’t keep any delectables in my pantry or fridge. However, my fiance, Mitch, has this amazing cookie recipe and we literally had every ingredient in our kitchen to create these bad boys… so obviously we did.
I’ll go days, weeks, even months with eating super clean and working out and just being on top of my health and fitness game. It’s all about finding the right routine and sticking with it. If you’re just starting out with trying to live a healthier lifestyle, I highly recommend keeping a journal to log what & when you are eating, how much water you’re drinking, your exercises and how your overall mind & body are feeling. It’s important to be super aware in the beginning so you can set yourself up for success!
Even though I try my best not to indulge in sweets, sometimes there are days when I just need a big fat cookie, bowl of ice cream, sugary donut, etc. In this case, I wanted a cookie but decided that it should still be gluten-free so I won’t feel as guilty when eating 5 of them. That’s the best part of cooking or baking- you can usually make healthier substitutions!
For this recipe you will need:
2 3/4 cups gluten free flour
1 tsp baking soda
1/4 tsp baking powder
1 Tbsp salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar brown sugar
1 Tbsp vanilla extract
1/8 cup chocolate chips
1/8 cup caramel bits
1/8 cup pretzel pieces
Special Equipment Needed:
- In a large bowl, sift together the gluten free flour, baking soda, baking powder and salt. *Use a fork to combine if you don’t have an actual sifter* Set aside.
- Using an electric mixer, cream together the butter and sugars.
- With the mixer on a low speed, slowly add the dry ingredients to the wet ingredients until everything is incorporated but not over-mixed.
- Add the chocolate chips, caramel bits & pretzel pieces to the dough and stir gently with a wooden spoon.
- Refrigerate the dough until it is chilled, 30-60 minutes. Preheat the oven to 325 degrees.
- Using a small ice cream scoop, scoop the dough onto a parchment-paper lined cookie sheet.
- Bake the cookies until golden brown, about 10-12 minutes.
- Transfer the cookies to cooling wrack and allow to cool completely.
- Eat & enjoy!