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Frankly, it’s amazing I am posting this week.
Little man has Croup. Cranky doesn’t even begin to cut it, the poor guy has been beside himself. Although I have no running count (I’m trying to stay sane here) I do know my grand total last night came in at 3 hours. And the two nights prior weren’t much better.
As much as I relish silver linings, the truth is sleep deprivation is rough. No amount of caffeine can lessen the irritability that comes with sleep deprivation so strong you actually feel physically ill.
Although it’d be great if my body derived energy from binge watching The Office instead of sleeping, there is something sacred about loving someone so deeply you would sit in a red ant pile if it meant they didn’t have to.
Instead of napping with Levi (like a sane person) I thought I’d take a third whack at some cookies I’d been trying. Time isn’t something I have an ample supply of and I read a quote somewhere that I know to be true, “Dreams don’t work unless you do”.
They came out great. Finally, a win – take that sleep.
These delightful cookies are cakey which isn’t usually my thing but combined with the citrus flavor and white chocolate it just works.
The powdered sugar in these make them soft instead of chewy and the added white chocolate is just the right amount of sweet.
Coming from a predominately dark chocolate chewy cookie lover I gotta say these cookies are addictive. I hope you feel the same way.
If you are pretty set in your chocolate cookie loving ways, check out this recipe for Gluten Free Double Chocolate Chip Cookies
Gluten Free White Chocolate Cookies
Ingredients
- 1/2 cup butter room temperature
- 1/4 cup + 2 T. powdered sugar
- 1.5 oz maple syrup
- 1/2 t. orange zest
- 1 T. orange juice
- 1 egg
- 1 cup Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- 1/2 t. baking soda
- 1/8 t. salt
- 1/4 cup + 1 T. white chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Using a mixer on medium speed, cream together butter, sugar, and maple syrup until light and fluffy - about 5 minutes.
- Add zest and juice. Mix on low until combined. Scrape bowl if necessary.
- Add egg and beat until incorporated. It will look curdled because of the liquid. It should look like this. Scrape bowl again.
- In a medium sized bowl combine flour, baking soda, and salt.
- Gradually add flour mixture on low speed until combined. Fold in white chocolate chips.
- Using a small cookie scoop
, scoop cookies 3 inches apart on cookie sheet.
- Bake 11 minutes or until the edges are lightly golden and the centers are puffy.
, scoop cookies 3 inches apart on cookie sheet.
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