Best Gluten Free Chocolate Chip Cookies

IMG_0204

 

These cookies are the best.  Seriously wow.  They are so soft and chewy and delicious.  The fact that they are a healthier take on a classic chocolate chip cookie does not even cross your mind other than to justify eating more.

IMG_0203

I used a mix of almond and oat flour which kept them gluten free without them tasting all almond or all oat.  You could use all almond flour if you wanted though.  These make 30 small cookies… I actually made half of them an hour after chilling the batter and the other half two days later.  You had to put a little more work into forming the cookie dough after it sat in the fridge a few days but they turned out the exact same after some oven love.  If you use dairy-free chocolate chips the cookies are totally dairy-free if that’s your spirit.

IMG_0202

Don’t skip the sea salt on top, that combined with the dark chocolate is heaven.

You’ll need:

  • 1 cup coconut oil, room temp
  • 1.5 cup coconut sugar
  • 2 eggs, room temp
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chopped dark chocolate or chocolate chips (option to use dairy free)
  • Maldon sea salt to sprinkle on top
  • 7 ounces almond flour*
  • 11 ounces oat flour*

*The original recipe called for all almond flour but I didn’t have enough on hand so I did a mix.  I had actual oat flour but you could make your own by grinding some oats in the food processor until powdery.  You could also make your own almond flour by grinding up some almonds… take out once powdery (don’t let become almond butter).

 

To Make:

  1. Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.
  2. Beat coconut oil (it will be in a soft solid state) and coconut sugar with electric beaters until smooth.  Add eggs and vanilla and mix until smooth.
  3. In a separate bowl whisk together flours, salt and baking soda. Mix dry ingredients into wet ingredients until well combined.    Fold in chopped chocolate.  Cover with plastic wrap and refrigerate for at least one hour (or up to 48 hours).
  4. After refrigerating, use a small ice cream scoop to portion out cookies.  Use your fingers to slightly flatten and smooth out.  If the dough has been in the fridge a few days you might want to let it sit out a little to make it easier to work with (and you might have to use more manpower to form them).  Sprinkle with sea salt.
  5. Bake for ten minutes (do not over bake) and let cool completely.  Store in an air tight container for up to two days.

Inspired by Bakerita

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s