Do you ever just really crave a good chocolate chip cookie? I know I do…and so does my husband. After he put in a request for chocolate chip cookies one day I realized I hadn’t made any in quite a while. I didn’t even have a good go-to recipe to use. It’s moments like these that get me excited to be in the kitchen. No recipe? No problem (I always hope). Though I have been limiting my grains a lot lately my husband on the other hand has not so I figured I would go for just a gluten-free version and then I wouldn’t be tempted to eat them. He always gets a skeptical look on his face when I use the words “gluten-free”, “paleo”, “vegan”, etc. That is until he tries it. I think he’s beginning to learn that those words don’t mean I’m trying to feed him cardboard. I still remind him that to this day I have yet to let him down in my cooking, aside from burning popcorn (yes, I always do) I like to think I can create a masterpiece. Speaking of masterpieces, these cookies are the perfect little bite size treat to curb that craving. Like everything else I make, these have just basic ingredients and a few extra goodies to make them not only delicious but healthier. They’re also packed with oats so you could even toss in some nuts and/or dried fruit and enjoy them for breakfast on the go…A breakfast chocolate chip cookie!? Now that’s MY kind of cookie!
Chocolate Chip Coconut Cookies
Makes: 2 dozen mini cookies/Bake time: 15 minutes
- 1 ½ c gluten-free oats
- ¾ c gluten-free all purpose baking flour (I prefer Bob’s Red Mill)
- 1 tbsp tapioca starch
- ½ tsp baking powder
- ¼ tsp sea salt
- ½ c vegan butter (I used Earth Balance)
- ¼ c coconut palm sugar
- ¼ c brown sugar
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp flax seed + 1 tbsp water combined)
- ¼ c vegan chocolate chips
- ¼ c shredded unsweetened coconut
- Preheat oven to 350F. Lightly grease a baking sheet.
- Mix the oats, flour, tapioca starch, baking powder and salt in a large bowl and set aside.
- In a separate bowl, either using a hand or stand mixer, add the butter and sugars and mix on medium speed until completely combined.
- Add in the flax egg and vanilla and mix well.
- Pour the wet ingredients into the dry and mix until thoroughly combined.
- Fold in the chocolate chips and coconut.
- Using a tablespoon, scoop out dough and roll into balls. Place on cookie sheet and lightly press to flatten.
- Bake for 15 minutes or until golden brown. Allow to cool slightly before placing on a cooling rack.
- Store in a sealed container at room temperature.