Gluten-free Chocolate Chip Cookies
These gluten-free chocolate chip cookies are a delightful treat that proves indulgence doesn’t require compromise. Best of all, they come together in just 20 minutes, making them ideal for spontaneous cravings or last-minute gatherings.
Ingredients
- ¾ cup gluten free all purpose flour blend (such as Bob's Red Mill)
- ¼ cup coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup raw cane sugar or white sugar
- ¼ cup packed brown sugar
- ¼ cup coconut oil
- ¼ cup non-dairy milk (soy, almond, coconut)
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten*
- ½ - ¾ cup chocolate chips
- ½ cup coarsely chopped walnuts (or more)
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, sift together the flour blend and coconut flour and mix in the baking soda and salt.
- To the same bowl, add the cane sugar, brown sugar, coconut oil, milk, vanilla, and beaten egg.
- Using a wooden spoon or a hand mixer, mix ingredients together until well combined. Dough will be on the thick side.
- Stir in the chocolate chips and walnuts.
- Drop dough balls onto a cookie sheet lined with parchment paper.
- Bake for 8-10 minutes or until they’re slightly golden on top, but still very doughy inside.
- Take them out while they’re still pretty underdone in the middle: they will continue cooking as they cool.
- Let them sit on the pan for one or two minutes and move them to a wire rack to cool.
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