Chocolate Chip Cookies

Ingredients

• Dry Ingredients:

  • 1 1/2 cups gluten-free flour blend
  • 1/2 cup arrowroot flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt

• Wet Ingredients:

  • 1/2 cup coconut oil, melted (or unsalted butter)
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 large egg

• Mix-Ins:

  • 1 cup dark chocolate chips
  • 1/2 cup toasted walnuts, chopped
  • 1/2 cup Chocolate Chip Cookie Granola

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together the gluten-free flour blend, arrowroot flour, baking soda, and sea salt until well combined.
3. Combine Wet Ingredients:
   • In a separate bowl, mix the melted coconut oil, coconut sugar, maple syrup, vanilla extract, and egg. Stir until smooth and well combined.
4. Combine Mixtures:
   • Pour the wet mixture into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Add Mix-Ins:
   • Fold in the dark chocolate chips, toasted walnuts, and Chocolate Chip Cookie Granola until evenly distributed.
6. Shape Cookies:
   • Use a cookie scoop or spoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake:
   • Bake for 10-12 minutes, or until the edges are golden and the centers are set. They may look slightly underbaked; they’ll continue to firm up as they cool.
8. Cool:
   • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Enjoy:
   • Celebrate National Chocolate Chip Cookie Day by sharing these delicious cookies with friends and family, or savor them all to yourself!

Indulge and Enjoy

These ultimate gluten-free chocolate chip cookies are a delightful twist on a classic treat. With the rich flavors of dark chocolate and the crunch of walnuts and granola, they’re sure to become a favorite in your household. Happy baking!