Chocolate Chip Cookies
INGREDIENTS

1 large egg
¼ cup light brown sugar
½ cup dark brown sugar
4 tablespoons coconut oil, cold
1-teaspoon vanilla extract
1½ cups Extra White gold gluten-free all purpose flour
1-teaspoon baking powder
⅛ teaspoon salt
½ cup semisweet chocolate chips

 

PREPARATION
  1. Preheat the oven to 350°F and line a baking sheet with a parchment paper. In a large bowl, combine the egg, sugars, coconut oil and vanilla extract.
  2. Using a sifter, sift together the flour, baking powder and salt. Add the flour mixture to the egg mixture, mixing until combined. Fold in the chocolate chips and mix until dough forms.
  3. Using a tablespoon, arrange the batter in 2-inch mounds on the baking sheet, leaving about 1 inch between each mound. Bake for 10 to 15 minutes, until golden. Transfer to a wire rack to cool. May be stored in an airtight container for up to 3 days.

Comments

2 comments

Jim

Jim

1/2 cup equals 70 gr.
It is printed on the back of the flour bag.

Melissa

Melissa

I live at 4300 ft elevation and even using 2 extra large eggs, this recipe was very dry and crumbly. I weighed the flour, so maybe that was my issue. It would be nice if your recipes were also posted with weights in grams. I weighed out the flour as 220 grams for 1 cup. Most times in recipes, I use the weight of regular flour when converting to gluten free but since this is a recipe made with a gluten free flour, it made sense for me to use the weight in grams of this flour per actual cup.

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