One thing hard about reducing gluten in our diets is forgoing certain treats. The gluten free packaged foods in the grocery store are usually loaded with unnecessary ingredients and odd sugar substitutes that serve no healthy purpose. My husband and kids love cookies, so I make our own gluten free cookies for much cheaper than you can purchase them for in the supermarket.
My recipe for Gluten free chocolate chip cookies!
8oz Kerrygold grassfed butter (Or your butter of choice)
2 tablespoons virgin coconut oil
2 eggs
1 teaspoon pure vanilla extract
1 cup packed brown sugar
Pinch of sea salt
2/3 cup almond meal
1 cup white rice flour
1/3 cup coconut flour
Desired chocolate chips or 1 cup
Preheat your oven to 375 degrees.
First, add all the wet ingredients to a bowl with the butter melted. Mix well and add the sea salt and brown sugar. When adding dry ingredients, add the coconut flour first. Coconut flour absorbs a lot of liquid, so you need to mix it in before the other flours for the right consistency. Mix in your rice flour next and lastly, the almond meal. The cookie dough should be thick and pasty.
Add your chocolate or preferred chips. We like dark chocolate in our family!
On a non-greased cookie sheet place (roughly) 2oz blobs of dough about 2 inches apart. This dough does NOT flatten in the oven, so if you like flat cookies, you will want to press down on your dough portions.
Bake 15 minutes.
Pull out and let stand on the sheet for at least 5 minutes to set, but no more than 15 minutes or they might stick. As you can see below, the dimensions stay the same with this type of dough. You also want to make sure not to under cook them or they might not hold together well.
These are crunchy due to the high fat content. Because of the almond meal and coconut flour these are very high in both fiber and natural fats. They are pretty calorie dense so I wouldn’t pig out if you are watching your weight! You can skip the almond meal and use more rice flour instead if you have nut allergies or wish to reduce the caloric load. Certain wheat-free flours might require an extra egg for binding.
My husband and toddler love these cookies. I am sure they would love them even more with peanut butter, but I have not tried that yet!
thank you so much for the recipe! I made these cookies and they are soooo good!!! They are so moist and they taste just like a normal chocolate chip cookie. I will be using this recipe from now on!
glad you like them!