Nothing beats a good chocolate chip cookie. We’re talkin a soft, slightly chewy cookie, with nice crisp edges, oozing with chocolate. We all crave them.
But… nothing also beats the struggle of gluten free baking. And for some reason, gf cookies seem to always win the “most messed up” award. I can’t count the number of times that I’ve had a great gf cookie idea and I’ve ended up with extremely crumbly, totally flat, ridiculously dry, and/or horrible tasting cookies.
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!
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!
Vegetarian & Gluten Free || Makes About 2 Dozen Small Cookies
Ingredients:
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)
Instructions
*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.
Ingredients:
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)
Instructions
- 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.