We know there are gluten-free chocolate chip cookies recipes everywhere and you can even buy ready made GF mixes for preparing cookies.
But if you are anything like us, you love the fun of adding the ingredients, mixing and baking all from scratch.
Getting the kids involved in food preparation can be tough, but the preparation of these cookies is just the recipe to bring the kids to the kitchen! It can get a bit messy, but just relax and enjoy this joyful moment that will certainly bring your family closer together!
The recipe is really easy, but it does require some preparation because we use our own GF flour mix. You can try with your own, but we can’t know for sure it’s going to work because we haven’t tested it this way. Oh, we almost forgot to mention, this recipe has no butter in it, so it’s dairy free!
So, let’s begin with our GF flour mix recipe:
- 300 grams brown rice flour
- 300 grams tapioca starch
- 400 grams organic corn starch
Sift all the flours, put all of them in a jar. Close the jar with the lid (it should be hermetic), then give it a great shake. Take it as a work out! 🙂 ( There is no need to keep in the fridge)
Gluten Free Chocolate Chip Cookies
- 1/2 cup coconut oil
- 1/2 tbsp vanilla extract
- 1 cup demerara sugar
- 1 tbsp cocoa powder (the first time we made this recipe we were out of brown sugar, so we added the cocoa powder to give a bit of color and we loved it, so it stayed!)
- 1 egg
- 1 cup of our GF flour mix (explained above)
- 3/4 cup brown rice flour (this is going to guarantee you will have crispy cookies on the outside)
- 1/8 tsp baking soda
- 1/4 tsp baking powder
- 1 cup semi-sweetened chocolate chips (choose one of good quality that doesn’t contain milk)
- Pre-heat the oven at 350 degrees F.
- Cream the coconut oil, the sugar, the egg and the vanilla extract in a large mixing bowl. ( you can use a mixer, but mixing it by hand will work just fine, as a matter of fact I always do it by hand)
- Add our GF flour mix and mix it until it’s totally incorporated. Then, add the brown rice flour along with the baking soda and the baking powder and mix until it appears “doughy.” (It shouldn’t stick to the bottom of the bowl)
- Add the chocolate chip cookies.
- Scoop out rounded Tablespoon amounts of dough place them 2 inches apart on a baking sheet with parchment paper. (since they don’t have butter, it’s harder to get them out of the baking sheet without the parchment paper)
- Bake for 8-10 minutes or until the edges are just slightly golden brown. Remove from oven and let rest on the pan for 10 minutes.
- Store leftovers in an airtight container at room temperature for up to several days. (They taste just as good the 1st 2nd day as they hold their texture/flavor well.)