Ingredients
Units
Scale
- 1 cup sorghum flour (jowar)
- 1 cup tapioca starch
- 1/2 cup amaranth or millet flour
- 2 teaspoons xanthan gum
- 2 teaspoons baking powder, preferably aluminum-free
- 1 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 8 ounces solid extra-virgin coconut oil
- 1 cup brown sugar
- 1 cup white sugar
- 2 tablespoons ground flax seed plus 6 Tbsp. water (mix and let sit for 5 minutes)
- 2 teaspoons vanilla extract
- 11–12 ounce package vegan semi-sweet or bittersweet chocolate chips
- 1 cup unsweetened shredded coconut, toasted
- 1/2 cup almonds, lightly toasted, roughly chopped
Instructions
- Whisk sorghum flour, tapioca starch, amaranth flour, xanthan gum, baking powder, baking soda, and salt together until no lumps remain and all ingredient are well-combined. Set aside.
- Place coconut oil and sugars in the bowl of a stand mixer fitter with the beater attachment or in a large mixing bowl. Using an electric stand or hand mixer, beat the coconut oil and sugar until combined. Depending on the room temperature, this may take more or less time.
- With the mixer running, beat in the flax and water mixture, followed by the vanilla extract.
- Add half of the dry ingredients and mix until just combined. Scrape down sides of the bowl. Add the remaining dry ingredients.
- By hand, stir in the chocolate chips, coconut, and almonds. Cover the bowl and refrigerate until dough is firm.
- To bake: Preheat oven to 350° F. Line two rimmed baking sheets with parchment paper.
- Using a small, spring-loaded ice cream scoop or tablespoon, drop heaping tablespoonfuls of dough onto the parchment-lined baking sheets. Leave a little room between the cookies to allow for spreading.
- Bake the cookies for 12 minutes, rotating the baking sheet top to bottom and front to back halfway through baking time.
- Remove cookies from the oven and allow them to cool completely on the baking sheet. Transfer cooked to an airtight container. Cookies are at their best the first 1-2 days after baking. The cookies can be stored for several weeks in an airtight container at room temperature, or for several months in the freezer.
Notes
- Cookies are best eaten within 1-2 days after baking. Though they may become a little dry and crisp, they will still be delicious!
- The dough can be scooped and formed into balls and frozen in an airtight container until ready to bake. Do not thaw first; add a few minutes to the baking time.
- If desired, substitute your favorite gluten-free flour blend for sorghum, tapioca, and amaranth flour. Omit the xanthan gum if the blend contains it or another gum/stabilizer.
- If you are using wheat flour, use 2 1/2 to 3 cups of all-purpose flour for the gluten-free flours and omit the xanthan gum.
- Whole eggs may be substituted for the ground flax and water. You can also use 2 eggs in place of the flax mixture.
- Butter can be substituted for the coconut oil 1:1, or use half butter (or vegan buttery sticks) and half coconut oil.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Healthy
- Diet: Gluten Free
Keywords: gluten-free, gluten-free chocolate chip cookies, chocolate chip, cookies, gluten-free cookies, vegan, vegan chocolate chip cookies