Gluten Free Thick and Chewy Chocolate Chip Cookies
These are the ultimate gluten free chocolate chip cookies when you want a thick, chewy, chocolate filled cookie. They are also dairy free and can be made refined sugar free!
Servings 12 cookies
Equipment
- hand mixer or stand mixer
Ingredients
- ¾ cup + 2 Tbsp 1:1 Gluten free flour
- ½ cup Tigernut flour or almond flour
- 2 tablespoon Tapioca starch
- ½ teaspoon Baking soda
- 1 teaspoon Baking powder
- ¼ teaspoon Sea salt
- ½ cup Coconut oil
- ¾ cup Coconut sugar
- 1 Egg room temperature
- 1 Egg yolk room temperature
- 1 teaspoon Vanilla extract
- 1 cup Chocolate chips
- Flaky sea salt
Instructions
- Line a cookie sheet with parchment paper and set aside.
- Whisk together all of the dry ingredients, except the chocolate chips, in medium bowl.
- Beat together coconut oil and sugar with an electric mixer in a large bowl or use a stand mixer on medium speed.
- Add the eggs and vanilla and beat until smooth.
- Fold the dry ingredients into the wet ingredients until there are a few streaks of the flour mixture remaining.
- Fold in the chocolate chips until just combined.
- Use a large cookie scoop to scoop the dough onto a the parchment lined baking sheet and place the cookie dough balls in the fridge for at least 1 hour.
- When ready to bake, preheat the oven to 400F. You will need to bake in batches so the cookies have room. You want the balls of dough to be 2 inches apart.
- Bake cookies for 5 min then drop the temperature to 350F and bake for another 8 minutes.
- Sprinkle with flakey salt if desired as soon as they come out of the oven.
- Let cool for a couple minutes before transferring to a wire rack to finish cooling.
- Bake in batches as needed.