Ever have a recipe that you're just so excited about because it's so FREAKING awesome? That's this recipe. In fact, I wanted to name them "Holy Mother of Jesus Freaking Best Damn GF Chocolate chip cookie recipe ever to grace the good green earth".... but thought that might be a bit long….
So here we are, a delicious gluten and dairy free chocolate chip cookie recipe that pairs perfectly with any time of day. Yaaaassss!!! All of your hopes and dreams are now fulfilled.
These little guys are easy to make, freeze well, and are pretty versatile; you can switch up the sugars for different textures.
Want to know one of the secrets to consistently great chocolate chip cookies? You have to chill the dough. You’ve probably heard this before, but it’s worth repeating. Chilling the dough allows the fat in the cookie to firm up which means more even baking and less spread i.e. they hold their shape. But here’s my super fun secret: I scoop my dough out, put it on a baking sheet and then put it in the freezer which means that an hour of chilling, has turned into the amount of time to heat up my oven (about 10 minutes). You’ll want to put the chilly dough on a room temperature pan before baking though, otherwise you end up with a pan that could warp in the oven.
The other thing to note about gluten free chocolate chip cookies is that they need to be flattened before baking. If you put a ball of chocolate chip cookie dough in the oven, they won’t spread like regular cookies.
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Gluten Free Chocolate Chip Cookies
Course: Desserts
Cuisine: American
Prep Time: 30 min
Cook Time: 9 min
Total Time: 39 min
Yield: 24 cookies
Serves:
Ingredients
- 1 1⁄2 cups GF Flour Blend
- 1⁄2 tsp xanthan gum
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup coconut oil solid not liquid
- 3⁄4 cup coconut sugar
- 1 egg
- 1 teaspoon Pure Vanilla Extract
- 3⁄4 cup semi-sweet chocolate chips
Directions
- Using a stand mixer or electric mixer, cream together coconut oil and coconut sugar until light and fluffy.
- NOTE: Depending on the desired texture, you can use white sugar for a more blonde and crispy cookie consistency or use a combo of brown and white sugar if you don't have coconut sugar for a tender on the inside cookie that is a lovely golden brown.
- Add egg and vanilla and beat until well combined.
- Add the dry ingredients to the mixing bowl and on low speed, begin to incorporate the dry ingredients (you don't want a cloud of flour). Mix until just combined.
- Fold in the chocolate chips.
- Line cookie sheets with parchment paper. Scoop rounded tablespoonfuls of dough onto prepared cookie sheets, 2 inches apart and slightly flatten the tops down. (Gluten free cookies don't spread quite the same as regular chocolate chip cookies.)
- Place the cookie sheets in the freezer to chill the dough while you heat up your oven to 350°F.
- If you don't have enough room in your freezer for both cookie sheets, put one in the fridge. It'll be fine.
- Once the oven is up to temperature, transfer the parchment paper and cookies to a cookie sheet that is room temperature so you don't get warping of the super cold baking sheet. If you don't have enough baking sheets, cookies can be chilled on a plate, in a container or even on a cutting board and then transferred accordingly.
- Bake one sheet at a time for 8-10 minutes, or until edges are slightly brown.
- Transfer the cookies to a wire rack to cool completely before storing in an airtight container.
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