Okay everyone, today I am sharing a recipe that will satisfy your sweet tooth and goes great with milk! Autumn is a great time to bake cookies, donuts, pies, etc. Something about the chilly weather makes you want to cuddle up with a hot dessert and cocoa. Yum! Enjoy these healthy, gluten-free chocolate chip cookies.
Gluten-Free Chocolate Chip Cookies
2 cups gluten-free flour (Bob's Red Mill)
1 1/2 teaspoon baking powder
1 1/2 teaspoon organic cornstarch
1/4 teaspoon sea salt
6 tablespoons unsalted butter or coconut oil, melted and cooled
2 egg whites, room temperature
1 tablespoon milk
4 teaspoons vanilla extract
1 cup coconut sugar or brown sugar
1/4 cup regular chocolate chips
2 tablespoons miniature chocolate chips
In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt.
In a separate bowl, whisk together the melted butter and egg whites until small bubbles form (about 15-30 seconds). Whisk in the milk and vanilla extract. Stir in the brown sugar, smearing in any clumps along the side of the bowl.
Add in the flour mixture, stirring just until incorporated. Fold in the regular chocolate chips and 1 tablespoon of mini chocolate chips. Cover the top with plastic wrap, and chill for at least 30 minutes.
Preheat the oven to 350 degrees, and line two baking sheets with parchment paper.
Drop the cookie dough into 24 balls onto the prepared baking sheets. Flatten slightly to about 3/4" thick. Press the remaining mini chocolate chips into the top of each. Bake for 10-12 minutes. Remove from the oven and allow the cookies to cool for about 10 minutes.
*For better cookie dough, chill the dough for up to 2 hours.
*Don't over-bake these cookies, they will harden as they cool.
I hope you this recipe for delicious (and healthy) cookies! Let me know what you think or if you have any suggestions for future recipes.
Until next time,