Dr. Beth's Gluten-Free Chocolate Chip Cookies
Dr. Beth's Gluten-Free Chocolate Chip Cookies
Serves: 14
I liked this recipe as it did not have a bunch of ingredients people never have in their kitchen like xanthum gum or arrowroot flour.
They were actually very easy to make, not even requiring an electric mixer.
Next time I make these I will try it using 1/2 cup honey instead of the turbinado sugar. (-:

  • 1-1/2 cups almond meal or flour
  • 1/2 cup gluten free all purpose flour (I used Trader Joes brand)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher sea salt
  • 3/4 cup turbinado sugar
  • 1/2 cup dark chocolate chips
  • 1/3 cup virgin coconut oil, melted and cooled
  • 2 eggs at room temperature, beaten
  • 2 teaspoons pure vanilla extract

  • Make and chill the dough. In a large bowl, place the almond flour, gluten-free flour, baking soda, sea salt, and turbinado sugar, and whisk to combine well. Add the chocolate chips, and toss to coat the chips in the dry ingredients. Create a well in the center of the dry ingredients and add the coconut oil, eggs and vanilla, mixing to combine after each addition. Add the dry ingredients, and mix until the chips are evenly distributed throughout. The cookie dough will be very soft, and almost liquid at this point. Cover the bowl and place in the refrigerator for at least an hour and up to 2 days, until firm.

  • Shape the cookies. When you are nearly ready to bake the cookies, preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper. Remove the cookie dough from the refrigerator, remove the plastic wrap and using an ice cream scoop or two spoons, divide the dough into 14 portions. Roll each piece of dough into a round between your palms, and place about 2 inches apart from one another on the prepared baking sheets.

  • Bake the cookies. Place the baking sheets, one at a time, in the center of the preheated oven and bake for 12 -15 minutes, or until lightly golden brown all over, and mostly set toward the center. It is best to remove them BEFORE they really look done as they will continue to cook on the pan. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

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