I have had some bad gluten free baking in my life. Particularly "bread". There are, however, more and more recipes using real ingredients that result in delicious desserts that even those without gluten intolerance would choose over grain based desserts.
The following recipe is a keeper. There is no strange after taste or that something isn't right feeling in your mouth. My kids, who are not gluten intolerant, happily ate these cookies without complaint. They also held up well to being dunked in hot chocolate (the cookies, not my kids). Most importantly they taste good. A mix of coconut flour and tapioca flour seems to have provided the satisfying texture you want in a cookie.
Christmas version: I would add peppermint extract in place of the vanilla and crushed candy canes instead of chocolate chips if I wanted to turn this recipe into a Christmas recipe.
Gluten Free Chocolate Chip Cookies
#40 scoop 24 ml (1 5/8 oz.) or approximately a scant 2 tablespoons
yield: 10 large cookies
- 160 ml (2/3 cup) coconut flour
- 80 ml (1/3 cup) tapioca flour/starch
- 2.5 ml (1/2 teaspoon) baking soda
- 1 ml (1/4 teaspoon) baking soda
- 80 ml (1/3 cup) sugar
- 80 ml (1/3 cup) chocolate chocolate chips
- 5 ml (1 teaspoon) vanilla extract
- 2 eggs
- 60 ml (1/4 cup) vegetable oil
- 60 ml (1/4 cup) butter, softened
- 15 to 45 ml (1 to 3 tablespoons)
- Pre-heat oven to 175C (350F).
- Add all the dry ingredients to a medium bowl, including the chocolate chips, and whisk to blend. Place the vanilla extract, eggs, vegetable oil, and butter in a blender. Puree for 1 minute. Add to the dry ingredients. Use a fork to blend. Add the water 15 ml (1 tablespoon) at a time until the dough starts to hold together. Scoop cookie dough onto a cookie sheet and press each scoop down with a fork. Bake in the center of the oven for 15 minutes or until cookies are golden around edges. Cool on a baking rack.