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GLUTEN FREE COCONUT CHOCOLATE CHIP COOKIES
- Prep Time: 10 minutes
- Cooking Time: 12 minutes
- Serves: 24 cookies
GLUTEN FREE COCONUT CHOCOLATE CHIP COOKIES
- Recipe Submitted by Parfait on 10/21/2014
Category: Kids, Cookies, Chocolate
Ingredients List
- 5 Tablespoons coconut oil, solid, not melted
- ¼ cup light brown sugar, packed
- 1 cup gluten free flour blend
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- ¼ cup almond milk
- ¼ cup unsweetened applesauce
- â…“ - ½ cup gluten free oats
- ½ cup dairy free chocolate chips
- More sea salt for sprinkling on top
Directions
1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
2. Cream the solid coconut oil and the brown sugar. Add the almond milk and applesauce and mix.
3. Add the gluten free flour, sea salt, and baking soda, and mix until smooth.
4. Turn off mixer and add the oats and chocolate chips, stir by hand.
5. Drop by tablespoons onto the cookie sheet. Bake at 350 degrees for 10-12 minutes.
6. Sprinkle with sea salt as soon as you take them out of the oven. Cool on wire racks.
....................Notes..........................
1. If your kitchen is really warm and your dough seems to get too soft, you can pop it in the fridge for a couple minutes. Don't leave it in too long or it will get too hard to scoop out.
2. Different gluten free flour blends act differently, so if you mix your dough and it seems too wet, you can add a few more oats.
2. Cream the solid coconut oil and the brown sugar. Add the almond milk and applesauce and mix.
3. Add the gluten free flour, sea salt, and baking soda, and mix until smooth.
4. Turn off mixer and add the oats and chocolate chips, stir by hand.
5. Drop by tablespoons onto the cookie sheet. Bake at 350 degrees for 10-12 minutes.
6. Sprinkle with sea salt as soon as you take them out of the oven. Cool on wire racks.
....................Notes..........................
1. If your kitchen is really warm and your dough seems to get too soft, you can pop it in the fridge for a couple minutes. Don't leave it in too long or it will get too hard to scoop out.
2. Different gluten free flour blends act differently, so if you mix your dough and it seems too wet, you can add a few more oats.
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