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The Best (& Easiest) Gluten-Free Chocolate Chip Cookies

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A close up view of 3 large gf chocolate chip cookies resting on a white plate next to a black and white striped kitchen towel.

When you start wondering if a particular food blogger has fallen off the face of the planet, it can mean one of several things…

  1. They fell off the face of the planet.
  2. They have kidlets. And trying to blog and work part-time out of the home with two energetic kidlets who aren’t yet both in school full-time is frankly…hard. (How many more months until September and the next school year? Not that the food blogger is counting because they love spending time with their kidlets…but okay…maybe they’re counting.)
  3. They are doing some SERIOUS, in-depth research and recipe testing and want to get their recipe just right before they share it with the world.

I fall somewhere between #2 and #3.

Ingredients for gluten-free chocolate chip cookies.

And these gluten-free chewy chocolate chip cookies were DEFINITELY worth the two-month hiatus. And they are crazy easy, which for being gluten-free, is a miracle. With ONLY 6 ingredients all the gluten-free cookie eaters can finally rejoice. Cue music.

But I’m super nervous about sharing this recipe with you all. I know. Weird, right?

I’ve been avoiding creating a gluten-free chocolate chip cookie recipe for a REALLY long time. Because, we (meaning you, me, and everyone else who wants to shove a cookie in their face) have some REALLY strong preferences and opinions regarding this classic cookie.

A large mixing bowl containing gluten-free chocolate chip cookie dough.

Just do a quick chocolate chip cookie Google search, click on the cookie recipes that pop up, scroll down to the bottom of the post where people leave their comments, and you will see herds of cookie addicts liberally deconstructing the cookie that the poor food blogger fell off the face of the planet to develop.

Some like their cookies super chewy, some like their cookies super crispy (like my hubs Joe), some want both the crispy edge and the chewy center (that would me be), some like their cookies more cake-like, some like ’em thick, some like ’em thin…you get the point. And that doesn’t even include those who are begging to know if the cookie can be altered in some way to make them vegan, paleo, dairy-free, nut-free, egg-free, ALL the allergens-free. Chocolate chip cookie lovers can be a tough crowd. Especially gluten-free chocolate chip cookie lovers. Like me (slowly raising my hand from the back row).

A baking sheet with 6 mounds of gluten-free chocolate chip cookie dough ready to be baked. A cookie scoop, a small dish of flaked sea salt, and bowl of cookie dough are off to the side.

All the gluten-free-ers like myself, are trying to make sense out of a bajillion different gluten-free flour blends that claim they are THE ONE that is most similar to normal glutinous white all-purpose flour. Then we cross our fingers and spend way too much money on a gf all-purpose flour mix only to realize that some of the gf mixes on the market really suck. And then once you get your hands on a good gf flour blend you forehead smack yourself because you just realized that you have to go back to the store to get some xanthan gum.

And what the heck is xanthan gum?!?!

If you’re not a baker by nature (btw I’m definitely not), we’re all feeling slightly confused at this point with how much xanthan our baked goods need to bind the ingredients together in order to give our goods some structure.

Speaking of structure, I wonder if rubbing some xanthan gum on our skin could help with saggy skin syndrome as we age. My 20-year high school reunion is approaching and I’m thinking my skin could use some more structure. Just a thought. Let’s start a support group. We’ll call it Saggy Skin Syndrome Anonymous. No?

6 large, warm and chewy, gluten-free chocolate chip cookies on a baking sheet fresh out of the oven.

Seven years ago when my doc told me that all of my problems were related to gluten and that I needed to go gluten-free cold turkey, I yelled very loudly at her (but just in my brain), “You’ve GOT to be kidding me! What about ALL the pasta and the CHOCOLATE CHIP COOKIES?!” I definitely needed a support group then. It would have been called GF People with Saggy Skin Syndrome Who Need Pasta & Cookies. I’m the only member.

Anyway, the pasta problem turned out to be an easy fix (if you need some gluten-free pasta inspo see here, here, and here), but making a classic chocolate chip cookie that was also gluten-free has been a thorn in my flesh for the past 7 years. I’ve made a boatload of gluten-free chocolate chip cookies. Some test cookies were decent enough for me to feel okay feeding them to people but they still never quite held up to my standard of what a reeeally good chocolate chip cookie should be. Friends would ask for the recipe and I would either give it to them begrudgingly or just pretend like I forgot they asked for it.

A close up view of 3 large gf chocolate chip cookies resting on a white plate next to a black and white striped kitchen towel. Glasses of milk and more cookies can be seen in the background.

A couple of months ago one of those friends had the nerve to ask if I would consider posting my gf chocolate chip cookie recipe on the blog. “Why yes… I would be more than happy to do that,” I politely replied, all the while shaking my head to the left and the right.

When Joe came home from work later that day, I looked him straight in the eye, and I said, “It’s time.” And basically he’s been eating cookies for the last 2 months and my kidlets think they have just hit the jackpot with mom. If you happen to drive through a neighborhood with kids laughing uncontrollably and doing somersaults in the front yard, keep driving. It’s probably just us and I made the #$%&-th batch of cookies in the last 8 weeks (I stopped counting). My kidlets are wired on sugar and Joe has gained 10 pounds wondering how his wife who claims to be a fitness instructor could do this to him. (Don’t tell my clients we’ve been eating cookies for 2 months.)

SO HERE IT IS COOKIE LOVERS!!! (see video ⬇)

The BEST (& EASIEST) gluten-free chocolate chip cookie recipe EVER. Period. End of search. Goodbye.

This recipe is THE ONE. And I even included an option for those of you who need their gf cookie to be egg-free as well. You’re welcome.

Everyone else who needs something else modified in their cookie. Sorry. While I may be a food blogger, I’m still a full-time mom/part-time fitness instructor (who likes to eat cookies)/who also needs sleep and the occasional shower which means there comes a point where I limit my cookie recipe testing to what I personally crave, hope, and dream for in an amazing gf chocolate chip cookie. Hopefully there are a bunch of gf-ers out there just like me who need nothing more, and nothing less. I’m not America’s Test Kitchen (which btw, I tried ATK’s recommendations for gf flours to use for gf chocolate chip cookies and I wasn’t a fan).

A close up view of a large chewy gluten-free chocolate chip cookie with flaked sea salt sprinkled on top.

And they are crazy easy cookies. You don’t have to worry about xanthan gum OR whether you should use baking powder or baking soda or a little of both (anyone else have this problem?) BECAUSE the pre-made flour mix that I love Love LOVE the most for making these gf chocolate chip cookies takes care of that for you.

And it also happens to be an awesome gf pancake mix. I know. Sounds weird. Just go with it.

Make these cookies and then go make some pancakes. It’s a win-win.

Two plates of gf chocolate chip cookies with a couple glasses of milk. A cooking rack with more cookies lays on the side.

One last thing… don’t try to make these cookies with a different gf all-purpose flour. Trust me on this one. Not all gf all-purpose flour blends are the same. It only took me a two-month hiatus to figure that out for these gf dream-come-true chocolate chip cookies.

P.S. Don’t forget the milk. You know, for the dunking.

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A close up view of 3 large gf chocolate chip cookies resting on a white plate next to a black and white striped kitchen towel.

The Best (& Easiest) Gluten-Free Chocolate Chip Cookies


★★★★★

5 from 4 reviews

  • Author: Shannon Emery
  • Prep Time: 5 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 17 minutes
  • Yield: 11 large cookies 1x
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Description

These are THE BEST (& easiest) gluten-free chocolate chip cookies! Containing only 6 ingredients (which for a gf cookie is not very many)! Chewy, soft centers with a slightly crispy edge (and without the gritty texture that is usually common in a gf cookie). Optional egg-free version as well!


Scale

Ingredients

  • 8 tablespoons room temperature unsalted butter (See note #1 below if butter is refrigerated)
  • 3/4 cup light brown sugar
  • 1 egg (or sub 1/4 cup applesauce for egg-free cookies – See note #2 below)
  • 2 teaspoons vanilla extract
  • 2 cups Pamela’s Gluten-Free Baking & Pancake Mix (Do not use a different gluten-free flour for these cookies! See note #3 below.)
  • 1 1/4 cups Ghirardelli Bittersweet 60% Cacao Baking Chips (See note #4 below)
  • Maldon Sea Salt Flakes (optional)

Instructions

  1.  Using a stand mixer with the paddle attachment, cream together butter and brown sugar on medium speed for about 30 seconds.
  2. Add the egg (or applesauce for egg-free cookies) and vanilla and mix on low speed, making sure to scrape down the sides of the bowl occasionally, until the ingredients are just mixed.
  3. Add the flour and mix on low until just combined.
  4. Turn off the mixer, remove the bowl from the stand, and stir in the chocolate chips.
  5. Cover the bowl with plastic wrap and place in the refrigerator for about 30 minutes. (Stop here and please read note #5)
  6. Preheat oven to 350ºF.
  7. With a large cookie scoop (2oz size), scoop even mounds of cookie dough and place on a parchment lined baking sheet. The cookies will spread as they bake so make sure not to place them too closely together. I have room on my baking sheet for 6 cookies.
  8. Lightly sprinkle the tops of the cookies with sea salt flakes (optional but so good).
  9. Bake the cookies for 12-15 minutes. Remove when the edges are set and beginning to brown. Within the cracks that form in the center of the cookies, they will look undercooked, but the cookies will continue to cook as they cool. If you like gooey, barely cooked centers in your cookies, cook less. If you like crunchier cookies with chewy but not gooey centers, cook longer.
  10. This is the hardest part –> Allow the cookies to sit on the cookie sheet for about 5 minutes before removing to a cooling rack to finish cooling. The rich, toffee-like flavors of the cookie will deepen and became more enhanced if you allow the cookies to fully cool before eating. If you can’t resist and decide to devour a cookie before they have fully cooled, you and I have something in common.
  11. Have a cold glass of your favorite milk on hand. Especially if you’re a cookie dunker.

Notes

  1. Place refrigerated butter in the microwave for no more than 30 seconds or just until the butter is partially melted. DO NOT fully melt butter. These cookies will not bake properly if the butter is fully melted but instead will look like super thin pancake cookies.
  2. The one modification you could make in this recipe that will still produce a really tasty cookie is to swap out the egg for a 1/4 cup applesauce for an egg-free cookie. The texture and taste will be slightly different, but in my opinion, it is still a really tasty chewy chocolate chip cookie.
  3. I tested this recipe using MANY different methods and gluten-free flour blends. These cookies will taste dramatically different (and most likely taste really gross) if you try to use a different gluten-free flour blend than the one I have suggested.
  4. You can use any type of chocolate chips you prefer. I LOVE dark chocolate chips in my cookies and specifically the Ghirardelli Bittersweet 60% Cacao Baking Chips because they are larger in size than the typical chocolate chip. And in this case, bigger is definitely better.
  5. If you prefer thicker, denser cookies than the cookies I show pictured in this post, keep the dough in the refrigerator for a longer period of time. The longer you let the dough chill, the less the cookie will flatten out when baking thereby creating a thicker cookie. It really just depends on your personal cookie thickness preference. My husband loves flat, crispy cookies, which if that is your preference as well, you won’t even need to chill the dough. Just make sure you leave plenty of space between each cookie because they will flatten out a lot!
  6. Looking for the nutritional info? Let’s just enjoy the cookie instead. 😉
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Did you make this recipe?

Tag @passmesometasty on Instagram and hashtag it #passmesometasty

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I hope you enjoy these cookies all you gf cookie lovers! And if you do decide to go crazy with cookie recipe testing and come up with an amazing variation of your own, do share! I’d love to hear all about it!

Disclaimer: All brand recommendations are purely my own opinion. I am in no way sponsored by the brands mentioned or compensated by the brand for my recommendations. This post may also contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me to maintain this website. Thank you for your support!

Filed Under: 30 Minutes or Less, All Recipes, Cookies, Dessert, Gluten Free

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Reader Interactions

Comments

  1. LaDonna says

    at

    SERIOUSLY- The best GF Chocolate Chip cookies EVER and I have been searching and creating GF for a long time!

    ★★★★★

    Reply
    • Shannon Emery says

      at

      Thanks SO much for your feedback LaDonna! I am so happy to hear that you love these cookies as much as I do! The search is now over! 😉

      Reply
  2. Christine says

    at

    I’ve got Bob’s GF flour…. Any opinion???

    Reply
    • Shannon Emery says

      at

      Hi Christine, I tested Bob’s 1:1 GF Flour when I was developing this recipe and the cookies did not turn out well. My opinion is that purchasing the Pamela’s Gluten-Free Baking and Pancake Mix flour is the way to go when you making this specific cookie recipe! Enjoy!

      Reply
  3. Debbie says

    at

    May I please ask why I have to use the specified brand of flour? I already have some gf flour. Will the cookies really taste as bad as you say?

    Reply
    • Shannon Emery says

      at

      Great question Debbie! Unfortunately, the gf flour blend used to make these cookies can have a significant impact on the taste and texture of these cookies. There are a multitude of multipurpose gf flour blends on the market but they vary widely in their ingredients and more importantly in the proportions in which those ingredients are used to comprise the blend. I tested this recipe multiple times (and taste tested WAY too many cookies!) using multiple varieties of gf flour blends that are commonly found today in grocery stores. After extensive recipe development and testing I found that not all gf blends are equal or interchangeable and that the specific gf blend used can make a HUGE difference in creating a truly tasty gluten-free chocolate chip cookie. But if you do decide to give these cookies a go with your own gf blend and they turn out spectacular please let me know which blend you used! I’d love to hear!

      Reply
  4. Johann says

    at

    I had a hankering for a late night snack and made a half batch. These GF cookies sure hit the spot! I especially like them about five minutes out of the oven when the chocolate is still gooey, and the edges are crispy. No chilling for me, and they spread out nicely.

    ★★★★★

    Reply
    • Shannon says

      at

      Awesome! Thanks for sharing! So glad to hear you enjoyed them!

      Reply
  5. Becky says

    at

    I’ve never found a good replacement for my mom’s chocolate chip cookies since our house went gluten free. These cookies are AMAZING! And so easy to make, even with a 2 year old “helping”. My only complaint is I ate way too many, because they are so delicious.

    ★★★★★

    Reply
  6. Tim says

    at

    These are awesome! Simple and very delicious! I don’t normally do much gf and they turned out great (which shows how easy they are). Thanks!

    ★★★★★

    Reply
    • Shannon says

      at

      Thanks Tim! I’m so glad you enjoyed them! : )

      Reply
  7. Bethany says

    at

    There is nothing I love better than a good chocolate chip cookie! These look great!

    Reply
    • Shannon says

      at

      I completely agree Bethany! I hope you enjoy these cookies!

      Reply

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About Me

Hi! I'm Shannon: the gluten-free recipe maker, photo taker, and food blogger behind Pass Me Some Tasty. I love how delicious food has the unique ability to bring people together from all walks of life. I hope you enjoy my recipes and that they will inspire conversation and community around your dinner table. Read More →

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Follow @passmesometasty on Instagram | #passmesometasty to be featured

Instagram post 2185063692801211080_3133539184 You know all of those funky looking squash hanging out at the grocery stores right now? We can eat those! They aren't just tablescape decorations. If you've got a yellow and green stripey delicata squash (swipe to see what it looks like) hanging out with all of the other 'decorative' gourds on your table let's ROAST IT! 💥⠀
⠀
Delicata squash when roasted is like candy...but in vegetable form; naturally sweet and mild in flavor with a hint of caramelization. It also has thin skin so NO PEELING. We can eat it! (Anyone almost slice off a finger trying to peel a butternut squash? 🙋)⠀
⠀
If you're still looking for ideas to add a super simple side dish to your Thanksgiving meal try this Roasted Delicata Squash with Parmesan & Dill. It's sure to be a winner with the whole family! ✨😍⠀
⠀
Find the full post on Pass Me Some Tasty (link in profile) or check out the recipe below! ⬇️⠀
⠀
To make this Roasted Delicata Squash with Parmesan & Dill here's what you'll need: ⠀
・2 delicata squash (medium in size), washed & dried, halved lengthwise, seeds removed⠀
・roughly 2 tablespoons olive oil (just enough to coat the squash)⠀
・2 medium garlic cloves, minced⠀
・salt & pepper to preference⠀
・roughly 2 tablespoons fresh dill, chopped ⠀
・Parmigiano Reggiano to preference ⠀
⠀
Here's what you'll do:⠀
1. Preheat oven to 425ºF. Line a large baking sheet with parchment paper.⠀
2. Slice the prepared squash into half circles, about 1/4 inch thick.⠀
3. On the baking sheet, toss the squash with olive oil, garlic, salt, and pepper.⠀
4. Spread the coated squash slices in a single layer on the baking sheet and sprinkle with fresh dill.⠀
4. With a microplane grater, grate Parmigiano Reggiano over top of the squash until you feel like you have honored and respected the squash with a good sprinkling of cheese. 😉
5. Place in the oven for about 25 minutes until the squash slices have softened and the edges have become beautifully golden.⠀
6. Squeeze some fresh lemon over top to give the squash a quick zip of acidic brightness (don’t skip this step). Sprinkle another round of Parmigiano and fresh dill on top if you prefer (<– which you do).⠀
7. Serve!
Instagram post 2174212979749568977_3133539184 ✨Roasted Mashed Garlic Cauliflower It’s creamy, and roasty, and garlicky with a slightly nutty flavor, and a way to get your kids to eat vegetables when their food group preferences consist of all things white and tan. Winner, winner, cauliflower dinner. 🥳⠀
And no, I am not suggesting that we should give up mashed potatoes. That would just be crazy talk. 🤪⠀
⠀
This garlicky roasted mashed cauliflower is in ADDITION to our bowl of mashed potatoes. It’s like a #doublerainbow at our holiday dinner. Intense man, I know. 🌈⠀
⠀
Find the full recipe on Pass Me Some Tasty (link in profile)! Recipe also includes Vegan & Dairy-Free variations. 😘
Instagram post 2157620717297309749_3133539184 A frittata is ALWAYS the answer when you’re pulling your hair out trying to figure out what to make. Grab some veggies from your fridge that need to be used up, sautée them quickly in an oven safe skillet with some ground sausage, add in a mixture of eggs, plain yogurt, and some sun-dried tomato pesto (cuz we fancy 💃), top it off with some soft goat cheese and sunflower seed kernels, and into the oven it goes. Serve with a side salad and you've got yourself a protein-packed meal suitable for breakfast, brunch, lunch, and dinner! Hakuna Frittata friends!⠀
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You can find the full recipe on my blog (link in profile) or below! ⬇️⠀
⠀
To make this Baked Frittata with Sausage, Kale, & Sun-Dried Tomato Pesto here's what you'll need:⠀
・ 9 eggs⠀
・ 1/2 cup plain full-fat or Greek yogurt⠀
・2 tablespoons sun-dried tomato pesto (find tasty homemade recipe in the last post on my feed or on the blog)⠀
・salt and pepper to preference⠀
・ 1 tablespoon extra virgin olive oil⠀
・1/2 pound bulk mild Italian sausage (chicken or pork)⠀
・ 1/2 sweet onion, chopped⠀
・ 1/2 red bell pepper, chopped (about 1/2 cup) ⠀
・1/3 cup kale, finely chopped (I used Redbor Kale, frilly kale with reddish-purple veins and stems)⠀
・1/3 cup fresh goat cheese, crumbled⠀
・sesame seed kernels (optional, but not really)⠀
⠀
Here's what you'll do:⠀
1. Preheat oven to 375ºF.⠀
2. In a large bowl, whisk together the eggs, yogurt, sun-dried tomato pesto, salt, and pepper.⠀
3. Heat oil in a 10 to 12-inch oven safe skillet over medium-high heat. Add the sausage, onion, and red bell pepper and cook, stirring occasionally until the sausage begins to brown, about 5 minutes. Add the kale and cook until just wilted. Remove skillet from heat.⠀
4. Pour the egg mixture over top and lightly stir to evenly spread out the ingredients. Sprinkle crumbled goat cheese and sesame seeds on top. ⠀
5. Bake in the oven for about 25 minutes, or until the eggs have set and the top is golden. It will continue to cook as it sits, so don’t overbake it!
6. Cut into 6 slices and serve!
Instagram post 2141865156735749757_3133539184 Pesto is the besto...with pasta, potatoes, zoodles, in a frittata (or with any egg dish really), on a sandwich, served as an appetizer with bruschetta, on pizza....IN.MY.MOUTH. ⠀
How do YOU like to eat your Sun-Dried Tomato Pesto?! ⠀
7 ingredients and a food processor is all it takes. Fast, Easy, and SO much more Tastier than any store-bought pesto. Let's do this. 🙌⠀
⠀
Here's what you'll need:⠀
1 (8.5 oz) jar sun-dried tomato halves packed in olive oil with herbs (we’re using the jar’s entire contents so don’t drain off that oil!)⠀
2 medium-sized cloves garlic⠀
1 cup packed fresh basil⠀
1/3 cup Parmigiano-Reggiano, grated (use the good stuff! NOT the green can fake parm)⠀
1/4 cup unsalted macadamia nuts (macadamia nuts offer a richer, more buttery flavor in comparison to the traditional pine nut typically used in sun-dried tomato pesto which is why I prefer macadamia in this recipe but you do you.⠀
2 tablespoons capers, drained⠀
1/2 teaspoon crushed red pepper flakes⠀
pinch of salt (or to your preference)⠀
⠀
Here's what you'll do:⠀
1. Combine all ingredients in a food processor and process until desired consistency is reached.⠀
2. That’s it! (wasn’t that easy?!)⠀
⠀
Note: If your pesto is not at the consistency you are needing it to be for your particular use, even after including the oil from the jar of sun-dried tomatoes, just add a little more extra virgin olive oil until you get it just how you like it.⠀
⠀
If you'd like to see more pics of this vibrant red pesto, the recipe and full post is linked in my profile. Have a Tasty Thursday friends! 😘
Instagram post 2111906251842814334_3133539184 A plethora of fresh herbs (mint, chives, dill, and parsley), caramelized onions, baby potatoes enraptured in a light and tangy yogurt Champagne mustard vinaigrette, crispy salty bacon, and of course hard-boiled eggs. What would a potato salad even be without the hard-boiled eggs? Such questions should never be pondered.⠀
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Check out this NEW RECIPE for POTATO SALAD WITH CARAMELIZED ONIONS & FRESH HERBS on Pass Me Some Tasty! Link to recipe in profile. Have a tasty Friday friends! ❤️⠀
Instagram post 2110419262148936106_3133539184 When a friend sends you a message asking if you’d like a bag of fresh figs that came from their neighbor’s tree, the answer is obvious. My friend’s neighbor planted the tree in 1940. They watered it, nurtured it, cared for it and now almost 80 years later the tree produces an overflowing abundance of beautiful green figs with vibrant pink centers. ⠀
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On a different note, my birthday is this Friday. 🎉 I’ll be 39. I don’t mind saying the number out loud or sharing it with others. I don’t lament the fact that I’m going to be another year older. It is a day where I will definitely eat cake and ice cream but I will also celebrate the blessing it is to have made it another year around the sun. It’s also a time where I give thanks for all the ways that Jesus has worked in my life over the past year - the ways He smoothed out a few more of my rough edges, the ways He opened my eyes and my heart just a little bit more to the world around me and the people it contains, the ways He carried me when things were harder than I would have liked, and the many, many ways He showed me His blessings through both the small things and the big things. And it’s a time that I give thanks for my health, wellness, and for the gift of life itself, which is something I don’t ever want to take for granted. Life is fleeting and the unexpected can happen for lack of a better word, unexpectedly. ⠀
⠀
My birthday wish this year is that I would continue to enjoy the gift of another year around the sun. That I would be open to the loving work of Jesus in my life so that someday when I am 80, like that fig tree, I will be able to look back and see an abundance of fruit in my life giving evidence of a life well spent. ⠀
⠀
Now back to those figs…I’m thinking a generous schmear of soft goat cheese with a drizzle of honey over the top might be in order.⠀
How do you like to eat fresh figs?⠀
Instagram post 2102480458448610425_3133539184 Crunchy, hydrating spiralized cucumbers with sweet mangoes, tasty chunks of avocado, fresh lime, slivers of red onion, and soft goat cheese.⠀⠀
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Simple, refreshing, and the perfect summer salad for those hot summer days when you're just not sure what to eat.⠀⠀
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How hot is it right now where you live? What are your go-to meals when the temps rise? 😎⠀
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Recipe link for this Spiralized Cucumber Summer Salad is in my profile!
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