Go Back

Ultimate Chocolate Chip Cookies

Gluten-free option, nut-free, soy-free
Print Recipe
Servings 12 cookies

Ingredients
  

  • 1/2 cup coconut oil
  • 3/4 cup light brown or coconut sugar
  • 2 tbsp maple syrup
  • 1 flax egg
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour (may be gluten-free all-purpose)
  • 1/2 cup oat flour or more all-purpose flour (gluten-free if needed)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semisweet chocolate chips
  • 2 oz. dark chocolate, chopped (or more chocolate chips)

Instructions
 

  • In a large bowl, beat together the coconut oil with the sugar and maple syrup until the mixture is creamy, then beat in the flax egg and vanilla. Gently mix in the flours, baking soda, and salt until a uniform dough is formed. Stir in the chocolate chips and chunks.
  • Press 1/4-cup portions of dough into balls (to make 12 cookies) then place on a cookie sheet. Refrigerate for at least 30 minutes (or up to 24 hours).
  • Preheat oven to 375 degrees F. Arrange the cookie dough balls at least 2 inches apart on two large baking sheets lined with parchment paper. 
  • Bake for 14-16 minutes, or until lightly golden and firm around the edges. Allow to firm up on the pan for 5-10 minutes, then transfer to a wire rack to cool.

Notes

This recipe makes 12 larger cookies. For smaller cookies, roll heaping tablespoon portions of dough, and bake for 10-12 minutes (this will make about 2 dozen).