Just in time for National Homemade Cookies Day…..Gluten Free Bittersweet Chocolate Chip Cookies! You don’t have to be allergic to gluten to indulge in these fabulously delicious gluten free cookies! Gluten, found in wheat flour, has been quite the topic of conversation in recent years because wheat is genetically modified. In my opinion as a nutritionist, that’s reason enough for everyone to stay away from it! While working as a Culinary Consultant I came up with a combination of gluten free flours that give gluten free cookies enough structure to hold together without having to add xanthan gum to the mix…..bonus! So bake up some cookies, pour yourself a tall glass of cold milk and celebrate National Homemade Cookies Day today!
Gluten Free Bittersweet Chocolate Chip Cookies
2015-10-01 06:12:22
Yields 36
Prep Time
10 min
Cook Time
10 min
Nutrition Facts
Serving Size
28g
Yields
36
Amount Per Serving
Calories 122
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 24mg
8%
Sodium 59mg
2%
Total Carbohydrates 16g
5%
Dietary Fiber 0g
1%
Sugars 8g
Protein 1g
Vitamin A
3%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 1/2 cups gluten free whole grain oat flour
- 1/3 cup coconut flour
- 1/4 cup potato flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup butter, at room temperature
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 1/4 cups bittersweet chocolate chips*
Instructions
- Preheat oven to 375F.
- Combine oat flour, coconut flour, potato flour, baking soda and salt in medium bowl; set aside.
- With mixer on medium-high beat butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes, scraping sides of bowl occasionally.
- Add eggs and vanilla and beat until blended.
- Gradually add flour mixture and beat until combined.
- Stir in chocolate chips.
- Drop by heaping tablespoonful onto ungreased cookie sheet and bake 10 minutes or until edges are golden.
- Cool 2 minutes on cookie sheet.
- Transfer to wire rack and cool completely....or, if you just can't resist, eat them warm with melty chocolate chips!
Notes
- *Substitute your favorite chocolate chip....milk chocolate chips, semi-sweet chocolate chips or chopped white chocolate....for the bittersweet chocolate chips!
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