Gluten Free Chocolate Chip Cookies
Ingredients
The dough
-
½
cup
unsalted butter or plant-based butter, softened
-
½
cup
coconut palm sugar or brown sugar or golden monk fruit sweetener
-
½
cup
raw sugar or sugar substitute
-
1
large
egg
-
1
teaspoon
vanilla extract
-
2
cups
gluten-free flour blend with xanthan gum
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
pinch
cinnamon (optional)
-
1
cup
dark chocolate chips or dairy-free chocolate chips
Optional topping
-
to taste
coarse sea salt or flaky sea salt
Instructions
- Beat the softened butter until creamy, then mix in the coconut sugar and raw sugar until smooth.
- Add the egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and optional cinnamon.
- Combine the dry ingredients into the wet mixture until smooth, then fold in the chocolate chips.
- Shape the dough into a ball, cover, and chill in the fridge for 45 minutes to 1 hour.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough into balls and place them on the baking sheet, leaving space between each.
- Bake for 10-12 minutes until edges are golden brown, then cool on the baking sheet before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
22 to 25 cookies
Calories
149
Total fat
6.9g
Total carbohydrates
21.3g
Total protein
1.4g
Sodium
56.6mg
Cholesterol
17.2mg
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