Gluten Free Chocolate Chip Cookies

by

Debbie R.

POSTED December 1, 2019 (LAST UPDATED October 14, 2020)

Serves

24

Total Time

19mins

Calories

253

These thin fudge centered cookies are made with coconut sugar. Eat them while still warm or freeze them for some other time. No need to defrost them, just tuck straight in.

recipe-image

    INGREDIENTS


  • Gluten-free flour icon
    Gluten-free flour

    482 g (about 4 cups)

  • Ground flaxseed icon
    Ground flaxseed

    14 g (about 1 ¾ tablespoons)

  • Gluten-free baking powder icon
    Gluten-free baking powder

    1 teaspoon (about 5 g)

  • Baking soda icon
    Baking soda

    1 teaspoon (about 5 g)

  • Salted butter icon
    Salted butter

    227 g (about 1 cup)room temperature

  • Coconut sugar icon
    Coconut sugar

    369 g (about 1 ¾ cups)

  • Egg icon
    Egg

    2 (about 100 g)

  • Vanilla extract icon
    Vanilla extract

    1 teaspoon (about 5 ml)

  • Chocolate chips icon
    Chocolate chips

    227 g (about 1 ¼ cups)

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add gluten-free flour, ground flaxseed, gluten-free baking powder and baking soda to a clean medium bowl
  • 4. Whisk until well combined then set aside
  • 5. Add salted butter and coconut sugar to a clean stand mixer bowl
  • 6. Cream together
  • 7. Add egg and vanilla extract to a clean small bowl and mix
  • 8. Transfer wet ingredients to dough while mixing
  • 9. Transfer dry ingredients to dough gradually and mix
  • 10. Add chocolate chips to the dough and mix
  • 11. Transfer dough to baking sheet
  • 12. Bake until golden brown - 14 min

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