Gluten-Free Chocolate Chip Cookies With Coconut Sugar + Allulose
Soft and chewy chocolate chip cookies are baked with two blood sugar balancing sweeteners. The ultimate Healthified recipe!
Equipment
- Mixing bowls
- Hand beater or stand mixer
- whisk
- Baking sheets
Ingredients
- ¾ cup brown rice flour
- ½ cup + 2 tablespoons white rice flour
- 2 tablespoons tapioca flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 stick (½ cup) unsalted butter cold room temperature
- ½ cup coconut sugar
- ¼ cup allulose
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips or chopped dark chocolate plus more for garnishing if desired
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium bowl, combine the brown rice flour, white rice flour, tapioca flour, baking powder, baking soda, and sea salt. Stir to blend.
- In a separate large bowl or bowl of a stand mixer, cream together the butter, coconut sugar and allulose until fluffy and creamy, 2 minutes. Beat in the egg and vanilla extract. Slowly add the flour mixture while still beating until everything is incorporated together. Be careful not to over-beat.
- Use your hands or a cookie scoop to gather 1½ tablespoons of dough and roll it into balls, placing the balls of dough at least 2 inches apart on the baking sheets. You can leave as is, or I suggest slightly flattening the top of the ball of dough with your fingers to form a disc. Bake for 10 to 12 minutes until the edges have started to turn golden brown. Allow the cookies to cool for 10 minutes on the baking sheet, before transferring them to a wire rack to cool completely.