Soft and Crispy Gluten Free Chocolate Chip Cookies
A great thin and crispy yet chewy gluten free chocolate chip cookie
Servings: 12 large cookies
Ingredients
- 1/2 cup cane sugar
- 1/2 cup dark brown sugar
- 1/4 cup butter, softened
- 1/4 cup coconut oil, soft but not melted see note
- 1 tsp vanilla extract
- 1 egg
- 1 cup almond flour
- 1 cup gluten free 1:1 flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup dark or semi sweet chocolate chips
Instructions
- Preheat your oven to 350 F.
- Using either an electric hand mixer or a stand mixer, beat sugar and butter/coconut oil together until light and fluffy.
- Scrape your bowl. Add in vanilla extract and egg. Beat until well incorporated and fluffy.
- In a separate bowl mix together the flours, salt, and baking soda.
- Add dry ingredients to wet ingredients and mix well. Fold in the chocolate chips.
- Scoop 3 tbsp balls of dough and place on a parchment lined sheet. I have a 1 1/2 tbsp cookie scoop, so I just scooped twice and then rolled that dough into a ball. Place sheet in fridge for at least 30 minutes.
- After chilled, place 6 balls on a lined cookie sheet and bake for 16-18 minutes .Remove and “bang” the cookies halfway through, after about 8 minutes. To bang them, simply take the sheet from the oven (using oven mitts, of course!) and bang it a couple times against either your counter or your oven top. This will encourage them to spread and make for beautiful and “crunchy/soft” cookies.
Notes
*You can use 1 cup coconut sugar if you desire, but I found they don’t spread quite as nicely.
**You can use 1/2 cup butter instead, but similar to the coconut sugar, I found they didn’t spread out as nicely. The coconut oil really gives it that “crunch” that I love in chocolate chip cookies
**You can use 1/2 cup butter instead, but similar to the coconut sugar, I found they didn’t spread out as nicely. The coconut oil really gives it that “crunch” that I love in chocolate chip cookies