Introduction

About this Recipe

If you aren't usually a fan of gluten free baked goods, I challenge you to try this recipe and let us know what you think. Follow it EXACTLY and try it. Better yet, have someone else...

✓ 1 cup coconut sugar (or 1/2 white and 1/2 brown sugar)
✓ 1 cup tapioca flour
✓ 3/4 cup slightly softened cold butter (if using Kerrygold right out of the fridge is perfect)
✓ 1/2 cup milk chocolate chips
✓ 1/2 cup semisweet or dark chocolate chips
✓ 1/2 cup white rice flour
✓ 1/2 cup coconut flour
✓ 2 eggs
✓ 2 tablespoons gelatin
✓ 1/2 teaspoon vanilla extract (optional-they are great without it too)
✓ 1/4 teaspoon sea salt
✓ 1/4 teaspoon baking powder

✓ Preheat oven to 375
✓ Cut butter into 1/4" chunks
✓ In a large mixing bowl or stand mixer, beat sugar and butter until creamy
✓ Add eggs and vanilla then beat until well incorporated
✓ In a separate bowl, mix together all other ingredients aside from chocolate chips
✓ Slowly add dry ingredient mixture into wet ingredients, about 1/4 cup at a time until well mixed
✓ Gently mix in chocolate chips
✓ Drop 1 tablespoon of batter for each cookie, space about 2" apart
✓ Flatten to about 1/2" tall rounds
✓ Bake for 6-8 minutes
✓ Remove from oven and let sit for 2 minutes, then carefully move to a wire cooling rack (or platter) for 5-10 minutes
✓ Cookies should be slightly soft in the middle and golden brown on the bottom