Hey everyone, it is Jim, 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. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This is the best chocolate chip cookie recipe ever! It is gluten free, dairy free, paleo, vegetarian, and there is a vegan option. An easy recipe for soft and chewy gluten-free chocolate chip cookies.
Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first 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 cook it.
The ingredients needed to make Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies:
- Get 1 cup shortening
- Take 2 large eggs
- Get 1 tsp. butter flavoring
- Prepare 1 Tbsp. vanilla flavoring
- Make ready 1/4 cup coconut Rum (Malibu or Parrot Bay)
- Get 3/4 cup granulated sugar
- Prepare 3/4 cup light brown sugar (packed)
- Make ready 1 Tbsp. coarse Kosher salt
- Make ready 1 tsp. baking powder
- Take 2-1/4 cup gluten-free all-purpose flour
- Prepare 3/4 cup semi-sweet chocolate chips (more or less as desired)
- Take 1/2 cup sweetened coconut flakes
A dairy-free recipe for chocolate chip cookies that's delicious for lactose-intolerant kids and adults to enjoy with a tall glass of non-dairy milk. Make your own with this chocolate chip cookie recipe for those who are cutting out dairy or for milk-drinkers alike. These are great for a lunchbox treat or an. Cookies · Dairy-Free · Nut-Free · Paleo.
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!
Best Coconut Flour Chocolate Chip Cookies. I love that they are naturally gluten-free and dairy-free! Gluten-Free Almond Flour Chocolate Chip Cookies. These gluten-free chocolate chip cookies were one I was especially pleased with. These didn't flatten out like I thought they might, but I really enjoyed the thicker texture of In these cookies, I use part gluten-free flour blend and part coconut flour, which I've been experimenting with since it's so healthy.
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