Best Chocolate Chip Cookies Ever

CategoryCookies & Bars, Grain Free Flour Blend

You’d never guess these cookies are both grain and gluten-free—they’re soft, chewy, and totally taste like the real deal. Because I like to stick with unrefined ingredients, the original recipe uses coconut sugar, but if you’re going for that classic cookie-shop look and feel, there’s a white and brown sugar variation below.

Yield: 27-30 cookies

Ingredients:

¾ cup avocado oil

1- 1 1⁄2 cups coconut sugar (adjust to taste based on sweetness preference reducing more will alter texture)

2 large eggs

1 tbsp vanilla extract

½ tsp baking soda

½ tsp fine sea salt

2 ½ cups Rorie's grain free flour

1 ½ cups chocolate chips (60-80%)

Directions:

With paddle attachment of a stand mixer or by hand mix sugars and oil together until well combined.

Add eggs and vanilla and mix.

Add salt, baking soda and grain free flour (do not overpack or stuff your measuring cup).

Mix just until flour is combined with wet ingredients.

Add in chocolate chips.

Transfer cookie dough to a bowl. Cover and chill in the FREEZER at least 2 hour up to 4 hours longer will over freeze them.

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Scoop cookies golf size balls shape and slightly flatten and place on the pan. Don’t overcrowd. 9 on a standard sheet, 12 on an extra large pan.

Bake for 11-12 mins or just until edges begin turning golden brown.

*The key to perfect chocolate chip cookies is taking them out of the oven when they don’t look fully baked. The cookies will continue to bake slightly and set as they cool.

*Standard Sugar Variation: Replace coconut sugar with 3/4 cup white sugar and 3/4 cup brown sugar. Follow all instructions; cookies will come out lighter in color then coconut sugar version and texture is identical to bakery shop cookies. Enjoy!