Needless to say, I have found a winner. These babies are non-gf eater approved and also vegetarian (I try to avoid milk and butter). These taste like your classic chocolate chip cookie, hold together perfectly and are pretty darn easy.
Give them a try and let me know what you think!
1/3 coconut oil at room temperature (should not be melted or rock solid)
1/4 cup coconut sugar (white sugar will also work)
1/2 cup packed light brown sugar
1 tsp vanilla extract
1 large organic egg
1 Tbsp. baking powder
1 cup gluten free flour blend (I like this brand)
1 cup chocolate chips (find vegan chocolate chips if you are avoiding dairy - I like this brand)
- Using a mixer, cream coconut oil and sugars in a large mixing bowl.
- Add egg and vanilla and beat again until well combined, scraping sides of bowl as needed.
- Add gluten free flour blend and mix again. The mixture should feel “doughy.”
- Stir in chocolate chips, cover and refrigerate overnight or for 30 minutes-4 hours until chilled. You should be able to roll the dough into balls before baking.*
- Preheat oven to 350 degrees.
- Once chilled, scoop out rounded Tablespoon amounts of dough, roll them into balls and place them about 1 1/2 inches apart on a baking sheet.
- Bake for 8-10 minutes or until the edges are just slightly golden brown. (Be careful not to over-bake! Pull the cookies out even if the center looks a touch soft.)
- Remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack. Store leftovers in an airtight container at room temperature for up to 4 days or in the freezer for a few months.
*It is actually super important to chill the dough in this recipe. I totally understand if you are like me and get too impatient to wait 4 hours, but the longer you leave the dough in, the better the dough will be. Your choice.