Gluten Free Chocolate Chip Cookies
Shared by: Kpieneman
Prep30 min Cook9 min Total39 min
Yield: 24 cookies
Ingredients
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.