Crunchy Chocolate Chip Cookies (Gluten Free)

Chewy yet crunchy all the same, these Chocolate Chip Cookies are reminiscent of the beloved Famous Amos cookies from our childhood, plus they are naturally gluten free!

There's an interesting expectation for cookies that they must all be soft and chewy. Well, here's another interesting conclusion I've reached- maybe not so much a conclusion as much as a realization- my favorite cookies growing up happened to be Famous Amos. You know, those mini, crunchy chocolate chip cookies that mom used to pack in all our school lunches? If you really think about it, all the most loved CCCs are usually crunchy.

Surely I wasn't the only kid who begged their parents for Cookie Crisp cereal? Then came the renowned Tate's who perfected the thinnest, crispiest cookie. So, where did the notion that all cookies had to be soft come from?

That's not to say that there is a right way or a wrong way of making cookies; and when it comes to CCCs it might be the greatest debate of the food industry. Should cookies be soft and chewy, cakey and gooey, thin and crispy, or crunchy and thick?

The honest truth is, I'll never turn down a CCC for any reason at all.

I've been dabbling a bit with gluten-free baking lately for health reasons as I'm unable to really indulge in glutenous delights for the time being. That being said, I pulled out an old recipe I had started working on two years ago but was never able to really perfect. Well, now determined more than ever to have a cookie I can enjoy, I finally nailed it.

Today's recipe calls for a mixture of almond flour and oat flour. The oat flour is slightly finer and when combined with ground almonds, creates a crunchy, slightly chewy texture.

Now, I feel it important to point out that because this recipe is gluten-free, that does not mean it's vegan which seems to go hand-in-hand many times with a lot of recipes I come across. Dairy-free baking in particular is not something I've done. So, if you wish to play around and sub with a vegan butter and a flax egg, feel free but note that I have not tested it myself.

The icing on the cake drizzle on the cookie here, is the topping. Not every cookie gets a topping but every cookie deserves one. Let's start normalizing that.

"There's too much chocolate in this chocolate chip cookie," said no one ever.

The drizzle of chocolate took these cookies next level. Sure you just add more chocolate chips to the matter but honestly, it's just not the same and let's face it, everything looks prettier with a drizzle of chocolate. Before the chocolate set, I also sprinkled them with raw sugar which is optional or you could sub for any kind of sprinkle because, well, why not?!