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The Ultimate Gluten Free Chocolate Chip Cookies

Try try try again… that’s what happened with these cookies.  So many re-dos it was ridiculous.  I had to eat SO many cookies to get here (poor me, I know…).  BUT I think I have found the solution.  COCONUT OIL! This helped these little cookies keep their shape and added a dimension of flavor.  If you’re highly against coconut oil not using it will work fine they just won’t be as perfect looking (in fact they look a little wrinkled?!) but still tasty as can be.

 

Gluten Free Chocolate Chip Cookies
Yields 30
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Prep Time
10 min
Cook Time
2 hr 30 min
Total Time
2 hr 40 min
Prep Time
10 min
Cook Time
2 hr 30 min
Total Time
2 hr 40 min
Ingredients
  1. 2 cups all purpose gluten free flour (Bob's Red Mill!)
  2. 3/4 teaspoon baking soda
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 1/3 cup margarine, room temperature
  6. 5 tablespoons coconut oil, melted
  7. 1/2 cup brown sugar, packed
  8. 1/2 cup granulated sugar
  9. 1 egg, room temperature
  10. 2 teaspoons vanilla
  11. 2 cups milk chocolate chunks
Instructions
  1. In a medium bowl, whisk the gluten free flour, baking soda, baking powder, and salt.
  2. In a stand mixer, with the paddle attachment on, combine butter, coconut oil, and sugars on medium speed for 3 minutes.
  3. Add in the eggs and vanilla and beat for another minute.
  4. Add in the flour mixture and mix until just combined.
  5. Add in the chocolate chunks and mix until well combined.
  6. Cover the dough in plastic wrap and let stand in fridge for approximatley 2 hours.
  7. Preheat oven to 350°F and spoon out dough into small rounds on a non-stick cookie sheet at least an inch and a half apart.
  8. Bake for 10 minutes or until golden brown.
Samantha Potter http://samantha-potter.com/

 

 

 

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