Well done! You have found my husband and kids favorite chocolate chip cookie recipe!
This recipe is of course gluten free and is also dairy and soy free.
I have been experimenting to find the best homemade cookie and I have
created the recipe below from trial and error. If you follow this recipe as is you will yield a soft and chewy cookie that holds it shape and doesn’t break apart.
Our family prefers chewy and soft baked cookies to thin crispy ones. This recipe uses coconut oil instead of butter so just a heads up if anyone in your home has a coconut allergy or does not like the taste of coconut.
Scrolling 5 minutes through ads for a recipe is the worst, you’ll never do that here. Enjoy!
♥2 cups All-Purpose Gluten Free Flour
♥3/4 cups organic Cane Sugar
♥3/4 cups Dark Brown Sugar
♥1 Cup [Dark or Semi-sweet] chocolate chips (I used the Enjoy Life semi-sweet chocolate chips for this recipe since they are certified gluten free and dairy free, they were the perfect size for my mini cookies as well)
♥1 teaspoon salt (I used iodized salt)
♥1 teaspoon Baking Soda
♥1 Tablespoon Vanilla
♥1 Tablespoon filtered water
♥1/2 cup melted organic coconut oil
♥Oven at 350*
♥Mix all wet ingredients together well in mixer or bowl. Blend dry ingredients together in separate bowl and combine to wet ingredients in mixer until cohesive dough forms and is not sticking to sides of mixer.
♥Take cookie scoop (I use OXO small scoop for this) and scoop out dough 2 inches apart onto ungreased cookie sheet. I use a silicone mat on my cookie sheet or you can use parchment paper as well.
♥Bake for 9 minutes (check around 7 minutes to ensure they’re not cooking too quickly in your oven. 9 minutes was perfect for the consistency I was going for which was soft and chewy, be sure to give them 10 minutes to cool after removing from the oven so they can firm up.)
♥Let cool, Give Thanks, & Enjoy!