Recipes

Good-For-You Gluten Free Chocolate Chip Cookies – Post #8

Processed with VSCO with f2 preset

Happy Memorial Day Weekend, everyone! AND happy second-to-last post for Gluten Free Awareness Month. I saved the best recipe of this month for last and you’ll be happy I did.

Today I am sharing with you all my go-to chocolate chip cookies. I mean, who doesn’t love chocolate chip cookies, especially when they’re THIS good (AND good for YOU too)! As I have stated numerous times, being gluten free can be a little tricky. Finding foods I can eat isn’t always easy and just like most people, I like to indulge in a sweet or two. Luckily, this recipe makes it super easy for me to indulge in a tasty gluten free snack and I don’t have to put all the yucky ingredients in my body!

These cookies contain minimal ingredients and are free from milk, eggs, butter, refined sugar, and gluten of course! However, do not be fooled, they taste like the yummiest chocolate chip cookie you can imagine, just without the bad stuff.

Make sure to leave a comment below or visit my Instagram page (@iamdevonjade) and tell me what you think!

Enjoy!

XOXO,

D.J.

Processed with VSCO with f2 preset

Gluten Free, Dairy Free, Chocolate Chip Cookies

Ingredients

1/2 cup coconut oil (refined)

1/2 cup honey

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking soda

10 tablespoons coconut flour

1/2 cup almond flour

1/2 cup of dairy free chocolate chips

Instructions

Pre heat the oven to 350 degrees F.

Line your baking sheet with parchment paper and lightly spray with coconut oil.

In a bowl, mix together the coconut oil, honey, and vanilla extract. (To make it easier to mix, carefully melt the honey and count oil…be careful not to over melt them)

Processed with VSCO with f2 preset

Add in the baking soda, salt, coconut flour, and almond flour. Mix until it is all combined.

Processed with VSCO with f2 preset

Mix in the dairy free chocolate chips.

Processed with VSCO with f2 preset

Let the mixed dough sit for 10 mins so that the coconut flour can absorbed the moisture.

After the dough has sat, place quarter-golfball sized dough balls onto the prepared baking sheet. You will need to gently spread the dough with the back of a spoon because they don’t spread like traditional cookies.

Processed with VSCO with f2 preset

Bake in the preheated oven for 8-10 minutes. If you bake them for too long they will become very hard.

Let cool and enjoy!

Processed with VSCO with f2 presetProcessed with VSCO with f2 preset

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s