These chocolate chip cookies are going to rock your world. You’re going to die when you taste one. I mean not actually die because that would be awful, but you get what I’m saying. Chocolate chip cookies are something I’ve struggled with for so long because I have this image in my head of an ideal cookie that’s slightly crispy on the edges, but soft and chewy on the inside with huge chunks of dark chocolate. Plus, it has to be gluten free. That’s a hard freaking thing to accomplish. But guess what? I did it and I’m giving it to you because this needs to be shared with the world. And its dairy free to boot. Go make a batch, share it with all your friends, and everyone will love you.
⅓ cup coconut sugar
⅓ cup brown sugar, packed
⅓ cup coconut oil, room temp
2 ½ Tbsp earth balance
⅔ cup almond flour
⅔ cup brown rice flour
½ tsp baking soda
¼ tsp xanthan gum
¼ tsp salt
1 cup dark chocolate chips (dairy, soy free if needed!)
- Preheat oven to 375⁰.
- With an electric beater or stand mixer, beat together sugars, coconut oil and earth balance until creamy.
- Beat in egg. Set aside.
- In a separate bowl, mix together flours, baking soda, xanthan gum and salt.
- Pour dry mixture into sugar, oil and egg mixture and beat until combined.
- Fold in chocolate chips.
- Place dough in fridge for about 10-15 minutes (basically how long it’ll take you to clean up the dishes).
- On a baking sheet, use a spoon to drop chunks of dough about 1.5 Tbsp big (it’s not an exact science – do whatever feels right. I like a big cookie so I make mine a little bigger). A note on the baking sheet – if you have a really good nonstick one, you don’t need parchment paper. If not, line with parchment paper to avoid sticking.
- Bake for 8-10 minutes, until golden brown. Let cool on the sheet for a minute and then transfer to a wire rack to cool.
- Try not to eat all at the same time (or just go for it, I won’t judge).