I can’t believe how simple this recipe is; yet it is so good everyone in the family loves it. This chocolate chip cookie recipe uses only a few ingredients, most of them you might have in your pantry already if you are into gluten free baking. I will definitely be making this on a regular basis and I suggest you try it now; you won’t be disappointed.
1/3 cup coconut flour
1/4 cup coconut oil melted
1/4 cup agave nectar syrup (you can use honey or maple syrup)
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large size eggs
1/3 cup semi sweet Hershey’s chocolate chips
Preheat your oven to 350F.
Combine all ingredients in a bowl except for the chocolate chips. Whisk everything together until a uniform batter is created. Add in the chocolate chip cookies and distribute evenly.
Line your baking pan with parchment paper. Scoop about a heaping tablespoon of the batter and lay it on the pan. You need to shape it in how you want it to look like after baking since it won’t spread.
Bake for 12-14 minutes (until the edges are brown) and enjoy your cookies.
The coconut flour chocolate chip cookies has a cake like consistency, very soft and filling. I highly recommend it.
Credit to Detoxinista.com for the recipe.
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