Making chocolate chip cookies has been a struggle for me. Let me correct myself, making gluten-free chocolate chip cookies has been a struggle for me. I’ve followed recipes, changed recipes, remade recipes, and more. It has been very exhausting. Finally, I have successfully made gluten-free chocolate chip cookies!
The number one thing about baking that I really dislike is how much butter tends to get put in recipes. I love baking, but finding alternatives is my favorite thing. So for this gluten-free chocolate chip cookie recipe you will find no butter! Not one midge.
One of my biggest issues when making these cookies was the fact that they kept coming out too dry. I was waiting for the edges to turn brown, but with these you really don’t have to. Just wait for 7-9 minutes and a slight brown on the edges then bring them out. Also, I found it crucial to stick the dough in the refrigerator while the oven was preheating. Try out these
- 1 1/2 cups Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, softened
- 1/4 cup sugar
- 1/2 cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup of dark chocolate chips
- In a medium-sized bowl, combined the flour, baking powder, baking soda, and salt.
- In another bowl, cream together coconut oil, brown sugar, and sugar with an electric mixer until well mixed and fluffy. Add the egg and then the vanilla extract until combined.
- Slowly add the dry ingredients to the wet mixing in between.
- Finally, stir in chocolate chips and stick in fridge while you preheat the oven.
- Preheat the oven to 350 degrees Fahrenheit.
- Once your oven is preheated, scoop your dough onto the cookie sheet with a cookie scoop, 2 inches apart.
- Bake for around 7 to 9 minutes and watch for the edges to turn slightly brown. Beware not to over do it otherwise they will come out dry.