Another Perfect Cookie

While house-sitting for my parents I needed a cookie break. Being out of my own baking space was defiantly difficult, but it also felt like I was in a test kitchen somewhere with all new goodies to work with.

I had new mixing bowls, new utensils, new cookie sheets, and a convection oven!

Instead of using my normal Gluten Free Betty Crocker mix (cop out much?) I started from scratch and these cookies turned out fab!

Here is the latest cookie recipe; it’s chocolate chip with just enough crunch around the edges and full of gooey goodness in the middle.

Ingredients

  • 1/2 cup coconut oil, solid (not melted)
  • 1 and 1/2 cups light brown sugar, packed
  • 1 teaspoons vanilla extract
  • 1/4 cup coconut milk (or any dairy alternative you prefer)
  • 1/4 cup unsweetened applesauce (I use the kids squeeze packets from GoGoSqueeze)
  • 2 cups gluten-free flour (I use Bobs Red Mill 1-1)
  • 1/2 teaspoon salt
  • 2 cups chocolate chips (You’ll chop them up)

Instructions

  1. Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl mix together coconut oil, brown sugar, and vanilla; beat until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside.
  3. In a separate bowl combine the flour, baking soda, and salt; mix well to combine.
  4. Add the dry ingredients into the wet mixture and mix until ingredients are combined. Sprinkle in 1 and 3/4 cups of the chocolate chips.
  5. Scoop tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading. Smash down the scoop so the cookie is flatter.
  6. Bake for 10 to 12 minutes, or until the edges are golden and the centers have set.
  7. Sprinkle on remaining chocolate chips on top of warm cookies when removing from the oven.
  8. Cool cookies on the baking sheet for 8 minutes before transferring them to a cooling rack.

Free From: Peanut, Tree Nut, Wheat, Egg, & Dairy