Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, ali’s gluten-free, dairy-free chocolate chip coconut rum cookies. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
An easy recipe for soft and chewy gluten-free chocolate chip cookies. Baked in just ten minutes with a nice crispy edge. The recipe also has a dairy-free and vegan option.
Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook ali’s gluten-free, dairy-free chocolate chip coconut rum cookies using 12 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies:
- Prepare 1 cup shortening
- Make ready 2 large eggs
- Prepare 1 tsp. butter flavoring
- Take 1 Tbsp. vanilla flavoring
- Get 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
- Prepare 1 tsp. baking powder
- Prepare 2-1/4 cup gluten-free all-purpose flour
- Prepare 3/4 cup semi-sweet chocolate chips (more or less as desired)
- Get 1/2 cup sweetened coconut flakes
I love that they are naturally gluten-free and dairy-free! Thanks for watching Gluten Free Chocolate Cookies. Ingredients and substitutions for this gluten-free chocolate chip cookie recipe: Gluten-free Flour Blend: Stay away from the blends that are primarily rice Sugar and Brown Sugar: I don't recommend swapping these out, but some people prefer to use coconut sugar for some of the sugar called for in. These homemade Oatmeal Chocolate Chip Cookies are gluten free and diary free!
Steps 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!
They're easy to make and you might even like them better than Obviously the texture of the coconut oil is different. Even at room temperature, the coconut oil is quite soft. It seems firm, but as soon as you start to mix. 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.
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