Best Gluten-Free Chocolate Chip Cookies

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I may be a tad biased. However, I still believe these cookies are the best gluten-free chocolate chip cookies ever!

Years ago, there was a period of a few years when Hubs had to be 100% gluten-free.

You need to know that one of Hubs’ favorite treats are—you guessed it—chocolate chip cookies. Back in the days, baking a batch was sure to bring a smile to his face. I was, therefore, determined to convert my famed cookie recipe to a gluten-free version.

Success!

Notes and Tips

Let’s Talk Fat

These gluten-free chocolate chip cookies are made with coconut oil and a small amount of butter. For a dairy-free version, you may be able to substitute the butter with some soy-free Earth Balance. Although keep in mind, I have not tried this substitution myself.

There is a lot of misinformation about coconut oil because it is a saturated fat.  We are told saturated fats are bad.

What makes coconut oil different? Why do so many call it “healthy?”

Coconut oil has thyroid stimulating properties and anti-aging effects. It also boasts some weight loss stimulating and antimicrobial properties as well as anti-cancer effects.

Coconut oil is high in lauric acid.

According to this article on Healthline: “Lauric acid is a medium-length long-chain fatty acid, or lipid, that makes up about half of the fatty acids within coconut oil. It’s a powerful substance that is sometimes extracted from the coconut for use in developing monolaurin. Monolaurin is an antimicrobial agent that is able to fight bacteria, viruses, yeasts, and other pathogens. Because you can’t ingest lauric acid alone (it’s irritating and not found alone in nature), you’re most likely to get it in the form of coconut oil or from fresh coconuts.”

In short, coconut oil is a nutrient dense health food which when added to our regular diet can help us maintain health and vitality.

If you do not want to use coconut oil, substitute the coconut oil for an additional 3/4 cup of softened butter—or one cup total.

If the coconut flavor of extra virgin coconut oil bothers you, you can use expeller pressed coconut oil which does not taste like coconut.

Let’s Talk Sweet

For a sweetener, I used raw sugar. Any granulated sugar should work.

Some will say that sugar is sugar—no matter the form—and in many ways that’s true.  To our bodies, carb is carb. However, not all carbs are created equal. Unrefined raw sugar is made from the juice from the sugar cane and it contains trace minerals and nutrients. Refined sugar is devoid of all nutrients.

Gluten-Free Flour Mix

I use my DIY gluten-free flour mix in this recipe. You should be able to substitute with an all-purpose gluten-free flour mix.

DIY Gluten-Free Flour Mix

Best Gluten-Free Chocolate Chip Cookies

In a large bowl with a hand mixer—or with a stand mixer—cream the coconut oil with the butter and the raw sugar—or granulated sweetener of your choice.

Cream until this mixture is light in color and light in texture.

Add the eggs one at a time blending after each addition until incorporated.

Add the vanilla extract, gluten-free flour mix (see above), salt, baking soda, and baking powder. Mix until all the ingredients are well incorporated. DO NOT over mix!

Note: You may need to add some flour mix if your batter looks too runny. Do so cautiously and only one tablespoon at a time.

Gently incorporate the chocolate chips into the batter.

Note: I often like to use half a bag of chocolate chips plus either half a bag of white chocolate chips or of butterscotch chips. You can also add a third bag of each.

Let the cookie dough rest for 15 minutes.

During that time, preheat your oven to 350 degrees Fahrenheit.

Drop your dough by spoonful onto a greased cookie sheet—or use a Silpat mat.

Bake your cookies for 13 to 18 minutes—depending on your oven.

Allow the cookies to cool for five minutes before attempting to move them to a platter.

Makes about 1 1/2 to 3 dozen cookies depending on their size.

Best Gluten-Free Chocolate Chip Cookies

Best Gluten-Free Chocolate Chip Cookies

Ingredients

  • 1/2 cup coconut oil—melted
  • 1/4 cup butter—softened
  • 1 1/2 cups raw sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 to 3 cups of my gluten-free mix (see notes) or another all-purpose gluten-free flour mix
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 package chocolate chips—12 oz

Instructions

In a large bowl with a hand mixer—or with a stand mixer—cream the coconut oil with the butter and the raw sugar—or granulated sweetener of your choice.

Cream until this mixture is light in color and light in texture.

Add the eggs one at a time blending after each addition until incorporated.

Add the vanilla extract, gluten-free flour mix (see above), salt, baking soda, and baking powder. Mix until all the ingredients are well incorporated. DO NOT over mix!

Note: You may need to add some flour mix if your batter looks too runny. Do so cautiously and only one tablespoon at a time.Gently incorporate the chocolate chips into the batter.

Note: I often like to use half a bag of chocolate chips plus either half a bag of white chocolate chips or of butterscotch chips. You can also add a third bag of each.Let the cookie dough rest for 15 minutes.

During that time, preheat your oven to 350 degrees Fahrenheit.

Drop your dough by spoonful onto a greased cookie sheet—or use a Silpat mat.Bake your cookies for 13 to 18 minutes—depending on your oven.Allow the cookies to cool for five minutes before attempting to move them to a platter.

Makes about 1 1/2 to 3 dozen cookies depending on their size.

Notes

DIY Gluten-Free Flour Mix: 1 cup sorghum flour 1 cup tapioca starch 1/2 cup millet flour 2 teaspoons xanthan gum

http://www.florencewitt.org/best-gluten-free-chocolate-chip-cookies/

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