Some Eats and a Gluten Free Small Batch Chocolate Chip Cookie Recipe

Before I get to the good stuff:

Let’s get down to business for the other good eats of the day!

An old picture, but if I documented how much cantaloupe I’ve been eating the past couple of days, you’d be surprised I hadn’t turned into one.

More fruit {shocking} at the training

A snack plate of goodies, because, well I was snacky.

Grilled up some goodies as a side dish to dinner

Oh yeah – sweet potatoes with oil and maple syrup.  YUM.

And a tuna burger with all the fixings.

Sweets

Tried out some more Gluten Free baking tonight

Cookie success.

Small Batch Gluten Free Chocolate Chip Cookies

Ingredients

• 3/4 cup of Pamela’s Baking and Pancake Mix
• 1/4 cup (or half a stick) of melted butter
• 4 tablespoons of maple syrup
• 2.5 tablespoons white sugar
• 1 small – medium egg
• 1.25 tablespoons of milk
• 1/2 teaspoon of vanilla extract
• pinch of salt
• pinch of baking powder
• However many chocolate chips/fillings you want 🙂

Directions

• Preheat oven to 350 degrees.
• Melt the butter on your stove top and put to the side
• Sift your baking mix, salt and baking powder together in one medium bowl, set aside.
• In large bowl, combine maple syrup, sugar and butter, mixing for 1-2 minutes.
• Slowly add egg, vanilla and milk to wet ingredients
• Once combined, begin to fold or slowly incorporate the dry ingredients into the wet ingredients
• Add chocolate chips
• Bake at 350 for 10-12 minutes
• Let cool and ENJOY!

My review?  These are definitely cakey/pancak-y, but fluffy and delish at the same time.  Not crunchy, but totally soft and satisfying 🙂 ❤

Reminder that I do not document nearly everything that I eat in any given day, just the highlights.