These chocolate chip cookies are so good, you won’t care that they’re gluten free.
- 1/2 cup (1 stick) softened butter
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs
- 1/2 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup coconut flour
- 1/4 cup tapioca starch/flour
- 8+ ounces chocolate chips
Preheat the oven to 350° F (325 in a convection oven).
Cream together the sugars and butter until light and fluffy, add the eggs one at a time, fully incorporating each before adding the next, then add the vanilla. Combine the salt, soda, coconut flour and tapioca starch, then mix slowly into the egg/sugar mixture. Add chocolate chips to taste. Drop by the teaspoon onto cookie sheets (I line mine with silicon baking sheets or parchment paper, makes clean up much easier) and bake for 15 minutes (about 12 minutes for a convection oven). Your times may vary as ovens aren’t consistent.
Remove from the oven and let cool, then hide them from everyone else.