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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 randomly make them and surprise you with them without telling you they are gluten free. Then you will truly understand what I am telling you-that they are THE ABSOLUTE BEST SOFT AND CHEWY CHOCOLATE CHIP COOKIE-and they also happen to be gluten free.You will love them, assuming you love soft and chewy chocolate chip cookies. I am telling you this based on the reviews I have gotten from my gluten eating, gluten loving test subjects who I did that very thing to. Unsuspecting cookie lovers beware-somebody may be trying to get your opinion on a gluten free recipe that they are refining for their food blog-there may be a catch when someone randomly brings you cookies. Omitting the vanilla is fine but if you are pretty sensitive to coconut flavor I would suggest including it. The only time that anyone said that they tasted coconut was a coworker of mine who can smell EVERYTHING. I happened to omit the vanilla in that batch. The texture of this cookie is pretty good, soft and chewy without too much graininess even with the flours used. I will add that flattening them is a necessary step to help obtain the optimal texture and shape. Be gentle with the initial removal from the baking sheet, as they are fragile until a little more cooled off. We have found 7 minutes to be the golden time in the oven for that golden browned, almost fully cooked in the middle, pliable, chewy soft cookie. We use this coconut flour, rice flour and tapioca flour. More often than not we find it in bulk section at the local supermarket, where unless there has been a change, I am told it comes from the same source. I love Kerrygold for this but any butter would do just fine. I have not tried with coconut oil but I am sure it would yield favorable results as well. If you try, please let us know how it goes! As far as gelatin goes, I use Vital Proteins but have also used Great Lakes. I do know that some health food stores are now stocking other brands of grass fed gelatin as well. There are actually a bit more options for grass fed organic gelatin than there used to be! I am sure any gelatin or coconut sugar would work just fine. For a sweeter cookie use the option for 1/2 white sugar and 1/2 coconut or brown sugar.
| Prep Time | 7 minutes |
| Cook Time | 7 minutes |
| Servings |
32 cookies
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- 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 tbsp gelatin
- 1/2 tsp vanilla extract (optional-they are great without it too)
- 1/4 tsp sea salt
- 1/4 tsp baking powder
Ingredients
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- 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 tbsp 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