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