By using coconut flour, these gluten-free chocolate chip cookies get a slight (but super delicious) coconutty essence. Try adding in 1 1/2 cups of your favorite chopped, toasted nuts!

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary test

prep:
30 mins
bake:
6 mins
total:
36 mins
Servings:
48
Yield:
about 48 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a large bowl beat butter and shortening with a mixer on medium 30 seconds. Add both sugars, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs and vanilla. Beat in flour. Stir in chocolate chips.

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  • Drop dough by teaspoons or a small cookie scoop 2 inches apart onto ungreased cookie sheets. Shape each mound into a smooth ball; press lightly. Bake 6 to 7 minutes or just until light brown. Cool on cookie sheet 2 minutes. Remove; cool on a wire rack.

Nutrition Facts

116 calories; fat 7g; cholesterol 13mg; saturated fat 4g; carbohydrates 13g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 11g; protein 1g; vitamin a 70.4IU; folate 2mcg; sodium 103mg; potassium 36mg; calcium 8mg; iron 0.8mg.
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