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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
- 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.
- 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.
- 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
3 comments
Tina
Ditto- dry and crumbly. Where’s the liquid?
Jim
1/2 cup equals 70 gr.
It is printed on the back of the flour bag.
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.