I have been gluten free since January '14 and while I feel amazing and have so much more energy, I do feel like that craving for bagels, cookies, bread, cakes, and donuts, is hard to satisfy; so I started baking more. I've always loved it, but going GF has made me even more into it. I was gifted the Cup4Cup wholesome flour mix and was dying to try it - with all the nutrition of traditional whole wheat flour, it seemed like a win-win. So I found a delicious looking recipe on Food52 and adapted Phyllis Grant's recipe for Chocolate Chip Cookies. And what a hit they were! Between my mom, my husband and my colleagues swarming in the Food52 office, these cookies were a big win. —Jackie Stauffer
2 1/8 cups
gluten free flour mix
kosher salt (or sea salt)
2 1/2 cups
chocolate chips (mini, regular or jumbo sized, or a combination)
1 1/2 cups
walnuts, chopped (optional)
coconut oil (could also use 1 C butter)
light or dark brown sugar, tightly packed
In This Recipe
Heat oven to 375' F.
Sift flour, baking soda, and salt. Set aside.
Mix chocolate chips and chopped nuts. Set aside.
In a standing mixer, with the paddle attachment, cream the coconut oil and sugars until well mixed. Scrape down the sides. Add eggs. Add vanilla. Scrape down the sides.
Slowly add the sifted flour mixture, pausing every now and then to scrape the sides. Once combined, add the chocolate chips and walnuts. Don't over-mix, just mix until combined.
Set up a sheet pan with parchment paper. Make the dough shape spherical, not pressed down or flat with a little room between each cookie. Bake one tray at a time. Cookie size is up to you.
Cookies are done when the edges are browning and the middle is still gooey, 8-9 minutes. Let the cookies cool for a few minutes before using a spatula to move the cookies to a wire cooling rack.
Not eating them right away? You can freeze the cookies or the cookie dough, just store them in a ziploc bag.