Скачать или смотреть MUST TRY Gluten-Free STRAWBERRY CHOCOLATE CHIP COOKIES! Clarissa's Kitchen

#chocolatechipcookies #valentinesdesserts #glutenfreecookies

VALENTINE’S STRAWBERRY CHOCOLATE CHIP COOKIES 🍪🍓my my FAMOUS Clarissa’s Kitchen “Brown Butter Gluten-Free Chocolate Chip Cookie” recipe but with a strawberry twist🍓Just 11-Ingredients, chewy and soft.

I used Bob’s Red Mill GF 1:1 Baking Flour & GF Oat Flour which is hands-down the best when it comes to baking (you see me use them alll the time in my cooking/baking). This flour combo gives the best chew and soft consistency needed for these cookies.

1 cup 1:1 gluten free baking flour (@bobsredmill is my go-to since it has xantham gum)
1/2 cup oat flour (I use @bobsredmill )
1 1/2 cup light brown sugar
1 tsp baking soda
1 tsp vanilla extract
1/2 cup melted salted butter until it has golden brown bits
2 eggs room temperature
1 cup chocolate bar, cut into small chunks (I used 70% dark chocolate)
1 cup chopped strawberries

Icing:
Sugar-free powdered sugar
Almond milk, start with 1/4 tsp at a time until reach desired consistency

Melt butter on medium high heat swirling pot then bring to medium heat when butter stops bubbling as fast and slowly watch the butter turn brown. You want to keep the brown bits for the cookie dough. In large mixing bowl, whisk brown sugar, eggs and butter until it changes into a light pale brown color. Add flours, salt, baking soda and vanilla extract. Switch to spatula to fold and mix gently. Then add strawberries and chocolate and fold in gently.

Cover with plastic wrap (plastic wrap should be touching cookie dough) and set in fridge for at least 2 hours or overnight. Make sure to thaw for 5 minutes before baking. Like parchment paper on baking sheet. Use ice cream scoop to make cookie dough rounds and use two fingers to press down lightly. Bake at 375 degrees for 11-12 min. Take out and hit the baking sheet on counter to flatten cookies.