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Author Notes: 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
Makes: 24-30 cookies
cups gluten free flour mix
teaspoon baking soda
teaspoon kosher salt (or sea salt)
cups chocolate chips (mini, regular or jumbo sized, or a combination)
cups walnuts, chopped (optional)
cup coconut oil (could also use 1 C butter)
cup light or dark brown sugar, tightly packed
cup white sugar
teaspoons vanilla extract
- 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.