More and more these days it seems that people have restricted diets. The first time I ever knew someone on a gluten free diet it was a student I had in school with autism and I quickly became familiar with what she could have and what she was unable to eat. This was 7 years ago. Several years after that my own young cousin was on a gluten free diet.
These days it seems like a lot of people are going gluten free. For some it is because of medical conditions or allergies and for others it is a personal choice. Either way I’ve been learning how to bake and cook gluten free in order to accommodate the people around me. I’ve found that cooking gluten free isn’t too bad but it’s taken a while for me to become proficient in baking gluten free.
One of my first successful gluten free cookies were these chocolate chip cookies. The first time I made them I tried all almond flour and while they tasted good they just crumbled in my hands. The next time I substituted in a blend of rice and almond flour and that seemed to do the trick.
I like these cookies because they are lighter tasting then typical chocolate chip cookies. I used coconut oil instead of butter which gives them a faint but delicious coconut flavor. They taste a bit crisp on the outside but almost melt in your mouth. These are definitely a winning cookie and I can’t wait to try my hand at other gluten free cookies.
Gluten Free Chocolate Chip Cookies (adapted from Elanas Pantry)
2 c. gluten free flour (combination of rice flour, potato starch, almond flour)
1/2 t. sea salt
1/2 t. baking soda
1/4 c. coconut oil
2 T. honey
1 T. vanilla
1/2 c. semi-sweet chocolate chips
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl combine the flour, salt, and baking soda. Stir to combine.
3. In another medium bowl combine the coconut oil, honey, and vanilla. Mix well.
4. Add the dry ingredients to the wet ingredients and mix well. Stir in the chocolate chips.
5. Scoop tablespoon sized balls onto the parchment sheet covered baking sheet. Press the balls down slightly.
6. Bake for 7-10 minutes or until they just begin to turn golden brown.
7. Place the entire cookie sheet on a wire rack for 5 minutes before removing the cookies and cooling completely on the wire racks.