Easy Gluten-Free Chocolate Chip Cookies Recipe

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Bérénice Published: July 20, 2021
Easy Gluten-Free Chocolate Chip Cookies Recipe

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.

Preparation: 15 minutes
Cooking: 15 minutes
Chill Time: 30 minutes
Total: 1 hour

Serves:

Ingredients

  • cupsgluten free flour,blend with xanthan gum
  • ¼cupunsweetened coconut,shredded
  • tspkosher salt
  • tspbaking 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

  1. Line 2 baking sheets with parchment paper. Set aside.

  2. In a medium bowl, whisk together the flour, coconut, kosher salt, baking powder, baking soda, and cinnamon. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Top each dough ball with a few flakes of sea salt. Place the baking sheets in the refrigerator for 30 minutes.

  8. Preheat the oven to 350 degrees F and set 2 oven racks in the middle positions.

  9. 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.

  10. 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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