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Gluten-free Chocolate Chip Cookies Recipe
Amy

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 0
Ingredients Method

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)

Method
 

  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, sift together the flour blend and coconut flour and mix in the baking soda and salt.
  3. To the same bowl, add the cane sugar, brown sugar, coconut oil, milk, vanilla, and beaten egg.
  4. Using a wooden spoon or a hand mixer, mix ingredients together until well combined. Dough will be on the thick side.
  5. Stir in the chocolate chips and walnuts.
  6. Drop dough balls onto a cookie sheet lined with parchment paper.
  7. Bake for 8-10 minutes or until they’re slightly golden on top, but still very doughy inside.
  8. Take them out while they’re still pretty underdone in the middle: they will continue cooking as they cool.
  9. Let them sit on the pan for one or two minutes and move them to a wire rack to cool.
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