How To Make Gluten-Free Chocolate Chip Cookies
They may be gluten-free, but these chocolate chip cookies are just as soft and chewy. Because they’re eggless, they can easily be made vegan as well.
Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
In a medium bowl, whisk together the flours, baking soda, salt and cinnamon. Pour in the melted butter (or coconut oil), maple syrup (or honey) and vanilla extract, and mix thoroughly. Stir in the chocolate.
Let the dough rest for 5 minutes in the refrigerator so the coconut flour can absorb some of the excess moisture.
Scoop dough, 1 tablespoon at a time, in mounds onto the baking sheet, leaving a couple inches around each cookie.
Bake for about 11 minutes, until golden brown. Let them cool on the baking sheet for a few minutes, then slide the parchment paper onto a cooling rack to finish cooling.
The cookies will be fragile when they are warm but will firm up as they cool.
- Calories: 120.23kcal
- Fat: 8.78g
- Saturated Fat: 4.45g
- Trans Fat: 0.16g
- Monounsaturated Fat: 1.90g
- Polyunsaturated Fat: 0.23g
- Carbohydrates: 9.28g
- Fiber: 1.74g
- Sugar: 5.90g
- Protein: 1.58g
- Cholesterol: 10.38mg
- Sodium: 57.69mg
- Calcium: 18.73mg
- Potassium: 92.87mg
- Iron: 0.92mg
- Vitamin A: 32.54µg
- Vitamin C: 0.01mg
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