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.
- 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)
- Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
- 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.
- In a separate bowl combine the flour, baking soda, and salt; mix well to combine.
- 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.
- 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.
- Bake for 10 to 12 minutes, or until the edges are golden and the centers have set.
- Sprinkle on remaining chocolate chips on top of warm cookies when removing from the oven.
- Cool cookies on the baking sheet for 8 minutes before transferring them to a cooling rack.
Free From: Peanut, Tree Nut, Wheat, Egg, & Dairy