I absolutely love cookies. My favorite cookie hands-down is the chocolate chip cookie. The gentle crisp on the outside and soft center is the perfect texture to satisfy anyone…in my opinion of course. Oh, and then you get a chunk of chocolate that is slightly hard but surrounded by dough…oh, so good from a texture point of view. However, when I was told I couldn’t eat gluten anymore due to an Inflammatory Bowel Disease (IBD) my heart sank, to say the least. Do if any of you have Crohn’s or colitis, I know you understand what I’m talking about. My pleasure of baking and having a fresh cookie out of the oven was a thing of the past. How am I going to live? I thought.
After I let that devastating news sink in, I was more determined than ever to recreate my guilty pleasure of chocolate chip cookies but gluten-free style. It’s not 100% the same, but it’s good enough. To the store I went to find gluten-free flour. I must say I was not only confused about all the flours but I was a bit sticker shocked, which will do my body good because I won’t make them as often, but when I need a fix I’m making the da*n cookies.
Take note, I wrote a post that includes this recipe. If you happened to missed it and want to catch up on How Cookie Dough Gave Me Super Powers you’ll want to check’r out. It talks about stress and what I did to treat it.
This can be overwhelming. And I did get overwhelmed. There is so much information on the internet I honestly am not going to reproduce it, but I will give you some sources to check out. If you want to learn more about different flours Healthline has a good article. If you want to make your own blend, I recommend Sarah Bakes Gluten-free. She’s got some great recipes I’ve had before too.
As I said, gluten-free flour is not a spitting image of ‘normal’ flour, but it does the trick to satisfy your fix.
It’s important to note, that there are many gluten-free pre-made chocolate chip cookie mixes at the grocery store. I’ve tried a lot of these, and they’re okay. If you look at the ingredients on these mixes you’ll find that sugar is the first ingredient! And as with any ingredient list, the first ingredient is the most abundant ingredient and so forth. For my taste, those mixes are too sweet and there are some unwanted ingredients in them too, like soy. With that said, in the refrigerator section, there is a premade chocolate chip cookie that is quite good when you don’t have time to bake your own. It’s Sweet Loren’s Gluten-Free Chocolate Chunk. Here is her website to check things out.
Products I use
To keep this recipe low on inflammation and allergens at bay I use Enjoy Life Mini Chips. These are super good. We like them more than the normal kind. They’re great in brownies, pancakes, melted over rice crispy treats, or on a spoon full of peanut butter! Great. Now I need to go eat some.
To make it easy on me with the gluten-free flour I use King Arthur’s Gluten-Free Baking Mix. Note the MIX. They do have the flour, but you’ll want the mix. Watch out for this.
On to the recipe!
Christy’s Gluten-Free Chocolate Chip Cookies
- Glass mixing bowl
- Measuring cup
- Measuring spoons
- Cookie sheet
- Parchment Paper
- Wooden spoon
- 1/2 cup Coconut Oil do not melt
- 1/4 cup Brown Sugar do not pack down
- 1/4 cup Cane Sugar
- 1 egg Prefer organic egg
- 1 tsp vanilla
- 1 tsp Apple Cider Vinegar
- 1 cup King Arthur's Gluten-Free Baking Mix Baking mix. Use a heaping cup.
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1/3 cup Enjoy Life Semi-Sweet Chocolate Chips Mini These are allergy-free, read package.
- Preheat oven to 370. Tear a sheet of parchment paper and put it over the cookie sheet.
- Add the coconut oil, brown sugar, and cane sugar to glass mixing bowl and mix with hand mixer until mixed together
- Add egg, vanilla, and apple cider vinegar. Mix until together
- In a separate bowl, add a heaping cup of King Arthur's Gluten-Free Baking Mix, salt, and cinnamon. Hand mix with a fork.
- Gradually combine both bowls while mixing with the hand mixer. Mix until all together.
- Fold in Enjoy Life Chocolate Chips Mini with a wooden spoon.
- Scoop dollops of dough about the size of the wooden spoon and place on the cookie sheet. Allow 1-2 inches between dollops.
- Place the cookie sheet in the oven and set the timer for 11 minutes.
- While cookies are baking, clean-up the dishes. Please don't eat raw cookie dough due to the egg. We don't need tummy aches.
- When cookies are done, slowly transfer them to a cooling rack if you have one. Otherwise, remove the cookies from the cookie sheet in a minute.
By CT Copyright © 2020 Simplify Firefly. All Rights Reserved.
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