Coconut Cravings

Chocolate Chip Cookies

Ingredients

Measurement

Scale

1/4 cup coconut oil, melted
1/3 cup white sugar
1/3 cup brown sugar, packed
1 teaspoon sea salt
1/4 cup coconut milk, or any non-dairy milk
1 teaspoon vanilla extract
1 cup almond flour
3/4 cup King Arthur Gluten Free Measure for Measure Flour
1/2 teaspoon baking soda
1/2 cup dairy-free chocolate chips

Instructions

  • MELT OIL. In a large bowl, melt the coconut oil in the microwave on a low power for 1-2 minutes or until mostly melted. It's okay if a few softened bits aren't completely melted.

  • MIX SUGARS & SALT. Add the white sugar, brown sugar, and sea salt to the bowl of coconut oil and stir with a fork till combined. Feel free to use a hand or stand mixer if you prefer.

  • ADD WET. Add the coconut milk and vanilla and stir to combine.

  • ADD DRY. Add the almond flour, King Arthur Measure for Measure gluten free blend, and baking soda to the bowl with the coconut oil/sugar. Stir with a fork till well incorporated but don't overmix.

  • ADD CHOCOLATE. Add the chocolate chips and fold them into the dough with a spatula.

  • CHILL DOUGH. It's important to chill your dough for at least 15 minutes and up to 30 minutes. Chilling the dough solidifies the coconut oil, making for fuller cookies that don't spread out too much on the pan. That being said, some people like their cookies thinner and crispier, so adjust your chill time to your preference. A longer chill time will produce a rounder, less spread out cookie.

  • PREHEAT. Preheat your oven to 350 degrees.

  • FORM COOKIE BALLS. Scoop a spoonful of dough and roll it between your hands till it has a smooth surface. Place it on the cookie tray and partially flatten the dough so it is not perfectly round but resembles a thick disc. Because there is xanthan gum in the gluten-free blend, the cookies tend to stay in ball shape unless partially flattened. Fill the tray. There will probably be leftover dough for a smaller, second batch. This recipe makes more than twelve but fewer than twenty-four cookies depending on how large they are.

  • BAKE. Bake for 11 to 14 minutes or until the outside of the cookie forms a very delicate crust and they turn slightly golden. They will seem soft and delicate until fully cooled. Take your elevation into account for baking time. A lower elevation tends to cook more quickly while a higher elevation could need an extra minute or two.

  • COOL. Allow cookies to cool fully before removing them from the tray.