Gluten Free Chocolate Chip Cookies

It's hurricane season here and we are preparing for hurricane Dorian. So now is my chance to break open my pantry and start cooking up those box meals that I have been stockpiling all year.

One of my coworkers said her daughters were going to do some baking before the storm. I realized that was a great idea since it didn't have to be refrigerated after it was done plus I would get some brownie points with the kids. 

Keep in mind I am no baker, and I hate measuring things exactly. I eyeball this recipe entirely. I'll blame this on my rebel ways and apologize in advance. 

I'll note that I slowly add the coconut oil until I get a consistency that is pliable to form cookies 🍪.

My base for this recipe is Immaculate Sugar cookie mix.
It's gluten free and non GMO. Plus it doesn't make you feel very guilty after you eat it. 

Let's get to the ingredients:

  • One egg
  • Tbs water
  • Tsp vanilla extract
  • Tbs of butter
  • Chocolate Chips
  • Cocoa powder
  • Coconut oil

Combine all ingredients in a large mixing bowl. This can all be handmixed. I probably use about 1/4 cup of Cocoa powder. The package for the sugar cookie mix will suggest one stick of butter. I use a small amount of butter but mostly substitute with coconut oil. Package instructions suggest baking 12-13 minutes. I baked until cookies felt firm enough to set and cool. I'll also use an ice cream scoop to distribute the dough onto my cookie sheet. 

Let me know how you like this recipe or if you have any variations you try! Thanks for stopping by ✌️

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