Chocolate Chip Coconut Flour Cookies

This is the same recipe I used for my Coconut Flour Vegan Chocolate Chip Cookies, but for some reason it turned out WAY better this time.  Maybe it was the coconut oil and cashew milk switch?  Last time I thought the recipe was ho-hum, but this time I got a lot of compliments on it and enjoyed it better myself.  I think rolling them into balls helped too as it kept the center soft.  If you’re debating which one to make, I say make this one first :-).

Ingredients:

1/2 c. white sugar

1/2 c. brown sugar

1/2 c.coconut oil

1/3 c. cashew milk

2 tsp vanilla

3/4 c. white rice flour

1/3 c. coconut flour

2 T. potato starch

1/2 tsp baking powder

1/2 tsp. baking soda

1/4 tsp xanthan gum

1/4 tsp salt

3/4 c. Enjoy Life mini chocolate chips

1/4 c. chopped pecans

 

Directions:

Cream coconut oil and sugars.  Add milk and vanilla and stir well.  In a separate bowl, mix dry ingredients.  Add dry ingredients to wet and stir in chocolate chips and pecans.  Set the dough aside for 20 minutes so it can rest (maybe this is because of the coconut flour?) Roll into 1-inch balls. Bake cookies on parchment paper-lined cookie sheet at 350 degrees for 9 minutes.  Edges should have just a tinge of brown.  They will harden when they cool so do not overbake.  Allow to cool.  May be frozen for longer storage.

 

Adapted from:

http://www.yammiesglutenfreedom.com/2014/05/gluten-free-chocolate-chip-cookies.html