Soft and chewy chocolate chip cookies…the kind that spread when baking, that are perfect served with a scoop or two or your favourite ice cream and equally delicious with a mighty cup of your favourite hot/cold tipple.
I’m more of a cookie and ice cream or even yogurt kind of person…or a tall glass of milk! My current go to is the Oatly Barista milk. It’s just so beautifully creamy and even a long dash into a bowl of cooked oats goes a long way to created the most unbelievably dreamy consistency.
These cookies are AWESOME. Crispy round the edges, soft in the middle, softer if you under bake them slightly and of course they’re laced with chocolate chips like every good cookie should be.
I did invest in an electric hand beater with these cookies in mind. As sad as that might sound but I knew I should be beating the butter or coconut oil and sugar together until smooth, and doing it by hand just wasn’t worth the wrist strain and frustration in not getting the mixture quite as smooth as my deep down perfectionist desires!
I say invest, I think it was less than €20 and worth every penny!
This time of year there are so many tins of biscuits (the Irish term for all cookies unless they are jumbo and home baked), and frankly none of them appeal. Ok…so a chocolate Kimberly may just have to happen this Christmas, or perhaps a Tunnocks Tea Cake, ooh I used have one of them every day as my nightly treat, MEMORIES!
I digress…basically what I was going to say was you can’t beat a home baked cookie, not only do they taste amazing, have an incredible texture, but you have the satisfaction of knowing you made them with your own two hands!
Ultimate Gluten Free Chocolate Chip CookiesPrint Recipe
- 1 cup (120g approx.) gluten free all purpose flour
- 1/4 tsp baking soda
- 1/2 cup (100g) room temperature coconut oil or butter
- 1/3 cup (65g) soft brown sugar
- 1/4 cup (50g) caster sugar
- 1 large egg
- 1 tsp vanilla extract
- Pinch of Pink Himalayan Rock Salt
- 1/2 cup dark chocolate chips
Preheat oven to 180C (350F).
Mix together flour, salt and baking soda in bowl.
In a separate bowl using an electric whisk beat together coconut oil or butter with brown sugar and caster sugar.
Once it's smooth add in the egg and vanilla and beat to incorporate until the mixture is smooth again.
Add in flour and baking soda and mix to combine.
Fold in chocolate chips.
Place 9 - 10 scoops of the cookie dough on 1 large or 2 small baking trays that have been lined with baking paper and lightly greased with spray oil. Ensure the cookies are at least 2 inchs apart.
Very light press down a little on each mound of dough.
Bake in the preheated oven for 8 -11 minutes; until started to brown around the edges. Bake for 8 minutes for softer slightly gooier cookies.
Allow to cool for 5 minutes on the tray.
Transfer to a cooling wrack to cool fully.
Should keep fresh for a couple of days in a seal tight container or freeze for up to one month.