Denise's Perfect Gluten-Free Chocolate Chip Cookies



Everyone loves fresh, homemade chocolate chip cookies straight from the oven!  Right?  Being gluten-free doesn't mean you have go without your favorite treats.  Once I finally got the perfect gluten-free flour blend recipe created, I suddenly found that baking gluten-free wasn't as challenging as it used to be.  As a matter of fact, I haven't made one recipe with the new flour that we didn't like or that I had to throw away.  If you are gluten-free, I know you have been there too, crying over your failed baked goods as they go in the trash.

Like I said, I have yet to make anything with this flour that we didn't like and this chocolate chip cookie recipe is no exception.  We like these cookies so much, that we actually PREFER these cookies over regular chocolate chip cookies!   They are thin, yet SOFT and chewy and still have a slight cripsness to them.  Even my husband, who is not in any way, shape or form gluten-free and never has been, loves these cookies. How's that for a win! 



So, if you are needing a good old-fashioned cookie that tastes like grandma used to make, look no further.  I have done all the experimenting for you.  All you need to do now is go make you a batch of my perfect gluten-free flour and then get busy with these cookies.  I promise you won't be sorry.


First, weigh 260 grams of the flour blend and put it in a bowl and set it aside.  Next, we are going cream our coconut oil and sugars.  You want to measure the coconut oil EXACTLY.  This is important.  You only want 1/4 cup of SOLID coconut oil.  Trust me, if you just eyeball and don't get an exact measurement and you end up with too much oil, your cookies will be all oily, spread to much in the oven and be not good. You also DO NOT want to use liquid coconut oil or you will get the same oily, spread too much result.  So please only use SOLID coconut oil.  See, I told you I did all the experimenting for you already.  Cream the solid oil and sugars together.  They won't exactly be creamed, but you want them well incorporated together.


Then, add the eggs and combine everything really well.


Stir in the salt, baking powder AND baking soda.  Don't use all baking soda or all baking powder.  You need both.  The baking powder gives the cookies a little bit of a rise and helps with texture.  The baking soda helps with texture as well.


Now, we are going to start stirring in the flour blend, a little at a time until it is all mixed in thoroughly.  Your mixture should closely resemble regular cookie dough.  If it is too soft, you can add more flour blend a teaspoon at a time until you get the right consistency, but don't add too much.  Last, stir in the chocolate chips.  I am using mini chocolate chips from Enjoy Life.  They are gluten-, dairy-, nut-, and soy-free.



Using a small cookie scoop or 1/2 tbsp. drop the batter on to a cookie sheet lined with parchment paper.


Bake in a 350 degree oven for 12 minutes.  Remove from oven and allow cookies to cool slightly before moving them to a cooling rack.







1/4 cup SOLID  coconut oil

3/4 cup sugar 

3/4 cup brown sugar

2 large eggs

260 grams gluten-free flour blend

1/2 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1/2 cup chocolate chips (raisins or nuts optional)


Preheat the oven to 350 degrees.


Weigh 260 grams of the flour blend and put it in a bowl and set it aside.  Cream the coconut oil and sugars.  You want to measure the coconut oil EXACTLY.  This is important.  You only want 1/4 cup of SOLID coconut oil.  They won't exactly be creamed, but you want them well incorporated together.


Add the eggs and combine everything really well.  Stir in the salt, baking powder AND baking soda.  

Stir in the flour blend, a little at a time until it is all mixed in thoroughly.  Your mixture should closely resemble regular cookie dough.  If it is too soft, you can add more flour and blend a teaspoon at a time until you get the right consistency, but don't add too much.


Last, stir in the chocolate chips.  Using a small cookie scoop or 1/2 tbsp. drop the batter onto a cookie sheet lined with parchment paper.  Bake in a 350 degree oven for 12 minutes.  Remove from the oven and allow cookies to cool slightly before moving them to a cooling rack.





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