Gluten Free Chocolate Chip Cookies

Gluten free chocolate chip cookies are often great when they first come out of the oven, but seize up into a dry bag of bones by the next day. Using a liquid sweetener, with the combination of shortening (vs. butter or coconut oil) lends this cookie to not only being soft and gooey coming out of the oven, but to stay moist when stored between layers of parchment paper in a well sealed container for a day or two ( I can’t tell you how long they’d last beyond that because they perpetually disappear at my house!).

The original recipe for these chocolate chip cookies actually came from the back of the bag of coconut flour I typically use. Although, their recipe was pretty darn good, it wasn’t perfect. I tweaked it a bit, had some taste testers (both gluten and gluten free) give them a try, and came up with this recipe for a chewy chocolate chip cookie that will rival any wheat flour cookie out there!

5 from 1 reviews

Chocolate Chip Cookies (gluten free)

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These chewy chocolate chip cookies will rival any wheat flour cookie out there!

Author: Alison

Serves: 24

Ingredients

  1. ½ cup organic palm shortening

  2. 1 egg

  3. ¾ cup honey

  4. 1½ tsp vanilla

  5. ¾ cup + 2 Tbs. brown rice flour

  6. ¼ c. coconut flour

  7. ½ tsp. salt

  8. ½ tsp baking soda

  9. 1 cup chocolate chips

Instructions

  1. In a mixing bowl, cream shortening and sugar together until it spreads out and sticks to the side of the bowl. Add egg and vanilla and continue to mix until well combined.

  2. Using the *scoop and sweep method, measure coconut flour into measuring cup and level off with the back of a knife.

  3. Sift dry ingredients into a separate bowl.

  4. Add dry ingredients to wet ingredients and beat until combined.

  5. Stir in chocolate chips.

  6. Refrigerate for 15 minutes (this helps coconut flour to absorb moisture).

  7. Preheat oven to 375° F.

  8. Line cookie sheets with parchment paper or Silpat.

  9. Using a 1½" scoop (or a spoon) scoop onto cookie sheet, leaving 2" of space between each cookie.

  10. Bake for 8-10 minutes or until slightly golden.

  11. Remove from oven, let sit on pan until they can easily be removed to a cooling rack.

Notes

*The "scoop and sweep" method is simply putting the measuring cup into the bag of coconut flour and scooping it into the cup. The "sweep" part is leveling it off with the back of a knife. How you measure any flour matters, however coconut flour is the most persnickety!

3.2.2925 Enjoy!

#chocolate #vegetarian #cookies #dessertrecipe #glutenfree #kidapproved

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