Gluten Free Chocolate Chip Cookies - Gluten Free with Alex T

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour (not gluten-free)

Almond flour adds healthy fats and protein.

chocolate chunks

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and more antioxidants.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Cream 2 sticks of butter in a mixer.

Slowly add 10 oz of light brown sugar and mix for a few seconds.

Crack 2 eggs into a bowl to check for shells, then slowly add them to the mixer.

Turn off the mixer, lift it up, and scrape down the bowl to incorporate the butter and sugar.

Add 1 tsp of vanilla and mix until incorporated.

In a separate bowl, mix 11 oz of brown rice flour with 2.5 oz of corn starch.

Add 1 tsp of baking powder, 1 tsp of xanthan gum, 1 tsp of salt, and cinnamon to the flour mixture and mix well.

Slowly incorporate the dry ingredients into the wet mixture in the mixer.

Fold in a whole bag of semisweet chocolate chips using a spatula.

Scoop out the dough onto a cookie sheet lined with parchment paper using a 1 oz scoop.

Refrigerate the dough for about 30 minutes to firm it up.

Preheat the oven to 375°F.

Bake the cookies until done, then let them cool for 10 to 20 seconds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens