How To Make Easy Gluten-Free Chocolate Chip Cookies
Enjoy healthier baked snacks in these delectable chocolate chip cookies, made of gluten-free flour, gluten-free chocolate chips, and shredded coconuts.
Serves:
Ingredients
- 2¾cupsgluten free flour,blend with xanthan gum
- ¼cupunsweetened coconut,shredded
- 1½tspkosher salt
- 1½tspbaking powder
- 1tspbaking soda
- ¼tspground cinnamon
- ½cupunsalted butter,(1 stick), at room temperature
- ½cupcoconut oil,at room temperature
- ¾cupgranulated sugar
- ¾cupdark brown sugar,packed
- 2large eggs
- 2tspvanilla extract
- 2tbspwater
- 1⅓cupsgluten free semi sweet chocolate chips,(about 9 oz), best quality
- flaky sea salt,for sprinkling tops
Instructions
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Line 2 baking sheets with parchment paper. Set aside.
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In a medium bowl, whisk together the flour, coconut, kosher salt, baking powder, baking soda, and cinnamon. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, coconut oil, granulated sugar, and brown sugar. Beat on medium speed for 4 minutes.
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Scrape down the sides of the bowl and add the eggs and vanilla; beat on medium speed for 2 minutes more. Scrape down the sides of the bowl again.
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Add the flour mixture and the water; mix at low speed until the flour is almost completely incorporated. Add the chocolate chips and mix until just combined. Use a spatula to give one final mix, making sure to scrape the bottom of the bowl.
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Use a 3-tablespoon cookie scoop to portion the dough into compact golf-ball-sized mounds, spacing them on the prepared baking sheets about 2-inches apart.
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Top each dough ball with a few flakes of sea salt. Place the baking sheets in the refrigerator for 30 minutes.
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Preheat the oven to 350 degrees F and set 2 oven racks in the middle positions.
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Transfer the baking sheets to the oven and bake for 14 to 17 minutes, until the cookies are puffed and the edges are slightly golden.
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Let the cookies cool on the baking sheets for 5 minutes, then use a spatula to transfer the cookies to a wire rack to cool completely. Serve and enjoy.
Recipe Notes
If you don’t have a cookie scoop, you can use your hands. If the dough is too sticky to handle, refrigerate it until firm enough to roll.
Nutrition
- Calories: 223.64kcal
- Fat: 12.73g
- Saturated Fat: 8.70g
- Trans Fat: 0.16g
- Monounsaturated Fat: 2.39g
- Polyunsaturated Fat: 0.40g
- Carbohydrates: 28.20g
- Fiber: 2.22g
- Sugar: 16.50g
- Protein: 2.53g
- Cholesterol: 25.67mg
- Sodium: 121.83mg
- Calcium: 42.13mg
- Potassium: 53.58mg
- Iron: 1.07mg
- Vitamin A: 39.02µg
- Vitamin C: 0.01mg
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