Coconut Chocolate Chip Cookies (Gluten-Free, Dairy-Free)

I was about ready to give up on the world. #coronavirus

We’re all on lockdown, quarantined, restricted, and scared.

With my auto-immune condition, I have been advised not to leave the house at all (I’ve been in since March 14). – Well, you may have seen me sneak in a walk or two around the block, always keeping my six feet of social distance.

But I miss my people. I miss my clan. And I miss my cooking.

Supplies are in short supply and high demand.

I will be forever grateful to my good friends for funding me the supplies to bake for them. Today was a good day in the kitchen. 

Gluten-Free, Dairy-Free Coconut Chocolate Chip Cookies.

They are all yours. Gobble them up!

Coconut Chocolate Chip Cookies (Gluten-Free, Dairy-Free) 

1 cup coconut oil, melted
1 cup white sugar
1 cup brown sugar
3 large eggs
2 cups coconut flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract
1 1/2 cups gluten-free baking flour
10 oz. vegan chocolate chips
10 oz. unsweetened coconut flakes

 

In a large bowl, beat together the oil, sugars, and eggs. 

 

Fold in the coconut flour, baking soda, baking powder, sea salt, cinnamon, and vanilla until well combine and still a little wet.

Fold in the gluten-free flour, and then the chocolate chips and coconut.

 

Chill the dough for 30 minutes.

 

Preheat the oven to 350 degrees.

Scoop golf-ball sized mounds or rounds on to a parchment-lined baking sheet. Flatten with the back of a juice glass.

 

Bake for about 18 minutes, until golden brown.

 

Great flavor. Great texture. GREAT cookie!