Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, ali’s gluten-free, dairy-free chocolate chip coconut rum cookies. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
What makes these "the best" gluten free chocolate chip cookies. This recipe is a version of the thick and chewy chocolate chip cookies that I was small-f famous for long before I Dairy: I have successfully made this recipe with Spectrum healthy vegetable shortening (aff. link) in place of butter. If you're vegan or dairy free, use dairy free chocolate chips.
Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have ali’s gluten-free, dairy-free chocolate chip coconut rum cookies using 12 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies:
- Make ready 1 cup shortening
- Take 2 large eggs
- Take 1 tsp. butter flavoring
- Take 1 Tbsp. vanilla flavoring
- Take 1/4 cup coconut Rum (Malibu or Parrot Bay)
- Take 3/4 cup granulated sugar
- Get 3/4 cup light brown sugar (packed)
- Get 1 Tbsp. coarse Kosher salt
- Take 1 tsp. baking powder
- Make ready 2-1/4 cup gluten-free all-purpose flour
- Make ready 3/4 cup semi-sweet chocolate chips (more or less as desired)
- Make ready 1/2 cup sweetened coconut flakes
This gluten-free chocolate chip cookie recipe is naturally sweetened, too! These eggless cookies are easy to make with almond meal and coconut flour. Make it dairy free/vegan: Just use the coconut oil instead of the butter (to make it dairy free) and choose maple syrup as your natural sweetener. But to keep these chocolate chip cookies to myself for another day would be a SIN.
Instructions to make Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies:
- Combine shortening, eggs, flavorings, sugars, rum, and salt. Mix on low to combine, then cream on medium-high speed for about 2 minutes until fully blended and light in color and texture.
- In separate bow, combine flour and baking powder. Sift or mix well with whisk.
- Turn mixer to lowest speed and fold in flour mixture a little at a time. Alternatively, fold flour mixture into wet batter by hand with large spatula. Fold until combined, but don’t overwork. A little bit of dry flour is ok at this point.
- Add chocolate chips and coconut flakes to dough mixture. Fold by hand with large spatula until fully incorporated.
- Cover mixing bowl with plastic wrap and place in refrigerator for at least 30 minutes to 1 hour to chill dough.
- When ready to bake, preheat oven to 350 degrees F. Line cookie sheet or 1/2 sheet pan with parchment paper.
- Use 1 tablespoon measuring soon to scoop balls of cookie dough. Place on parchment-lined sheet pan, about 2” apart. (1/2 sheet pan makes 12 cookies)
- Bake 10-11 minutes until edges start to brown. This will make soft, chewy cookies. For a little firmer bite, cook 1-2 additional minutes until tops start to brown.
- Remove from oven and let rest for about 1 minute. Transfer to wire rack to cool.
- Let pan cool for a few minutes before starting next batch.
- Quick Tip- to speed up process, remove parchment paper and run backside of pan under cool water for 10-15 seconds. Make sure to dry off any excess water. Replace parchment and start next batch.
- Option #1 - place a small pinch of coconut flake on top of cookie dough ball before baking to add some extra texture. The flakes will melt in slightly and tips will brown for that toasted coconut flavor.
- Option #2 - lightly sprinkle a little extra coarse kosher salt over tops of cookies as soon as removed from oven and resting on pan. Don’t over do it… just ever so subtle.
- Serve warm with glass of favorite milk or coffee. Let cookies cool completely on wire rack and store in air-tight container. The flavor and texture actually gets better the next day!
The texture is softer with coconut oil and slightly crispy with vegan butter (although they don't spread as Finding the taste in gluten and dairy-free cooking has been challenging. Speaking of these friggin' cookies, they're gluten-free thanks to this (amazing, versatile, whole Thank you Dana. ? Substituting coconut oil for butter and your cookies are too crumbly and delicate? These healthy chocolate chip cookies taste just as delicious as a regular cookie. Gluten free, dairy free, and no added refined sugar! **Notes: I used dairy.
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