Gifting Day 2: Gluten Free Chocolate Chip Cookies

We probably all know someone who has an issue with gluten sensitivity, and these cookies are the perfect alternative to the traditional chocolate chip cookie. They are also a nice alternative for people who like a softer cookie.

Consider gifting it with the following verse:  "And she shall bring forth a son, and thou shalt call his name Jesus: for he shall save his people from their sins." Matthew 1:21 (KJV).

1/4 cup coconut oil (liquid, solid)
1/4 cup local honey
2 eggs
1/3 cup coconut flour
1 teaspoon vanilla
Good pinch of salt
1/4 to 1/3 cup of mini chocolate chips (don't put in too much or the cookies will be hard to roll!)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a mixing bowl, combine the flour, oil, honey, eggs, vanilla and salt, and mix by hand or with an electric mixer until well incorporated. Then stir in chocolate chips.  The batter will be thick. Since their is no flour (gluten) in the batter, you don't have to worry about over mixing.

Scoop out a tablespoon of dough, lightly wet your fingers and roll the dough into a ball. Pat out a 1/4 inch disc onto the mat. You can also pat them into a cookie mold. Whatever shape you make them, that is the shape they will be when you remove them from the oven. The dough will not rise or spread. The batter makes approximately 8-9 cookies, depending on the size you do them.

Bake for 12-14 minutes (depending on your oven) or until the edges are golden brown.  Allow them to cool on the pan for several minute before removing them to a rack to finish cooling. Store in an air tight container.


(Photo by Angela Schade Henry)