While experimenting with my gluten-free cut-out sugar cookie recipe, I decided to figure out a way to take my basic cookie dough base and turn it into a drop cookie. My sweet tooth really wanted a classic chocolate chip cookie (sans gluten) so after a few tries I came out with this recipe! The coconut palm sugar (I found mine at Whole Foods Market) adds a very unique, rich flavor, but without any coconut flavor (in case you aren’t a coconut fan) or taking away from that classic chocolate chip cookie taste I’ve been after. Coconut palm sugar is low on the glycemic index and high in nutrients making it an excellent unrefined sweetener for baking. The small amount of coconut flour really changes up the classic taste of this dough, but can be easily substituted for more rice flour if desired. Sticking with the coconut theme though, they’re quite delicious with the coconut flour. If you’re having issues getting a good texture on these, you may need experiment with the sugar/flour ratio, trying another brand for ingredients, or consider adding a tiny bit of xantham gum. However, this combination worked quite well for me and I think the combination is forgiving. These did not last more than a couple days in my house!
Ingredients
- 1 cup Coconut Palm Sugar
- 1 cup Butter, softened
- 2 Eggs
- 1 1/2 teaspoons vanilla
- 1 1/2 cups White Rice Flour (freshly ground)
- 1/2 cup Potato Starch
- 1/4 cup Tapioca Flour (freshly ground)
- 1/4 cup Coconut Flour (or sub. with 1/3 cup more rice flour)
- 1/4 teaspoon salt
- 6-8 ounces semi-sweet chocolate chips (about 1/2 a bag)
- {optional: walnuts, raisins or coconut flakes}
Directions
1) Heat oven to 350°F. Using a stand mixer, cream together the coconut sugar and butter. Add eggs and vanilla, mix until combined.
2) In a separate bowl, combine the rice flour, potato starch, tapioca flour and salt. Slowly add this flour blend to the wet ingredients while mixing, until combined. Gently fold in chocolate chips by hand.
3) Drop cookie dough by the rounded spoonful on a cookie sheet lined with parchment paper.
4) Bake for 12-14 minutes. Leave cookies on cookie sheet for a few minutes before transferring to a cooling rack. These hold together quite well once fully cool, but may fall apart if enjoyed while hot.
Makes approximately 3 dozen cookies. Enjoy!
