A little more than a week ago I graduated from college with a Bachelor's of Science in Environmental Studies. I have a degree. I am an alum of the University of Michigan. Woah. It's hard to wrap my brain around these things. For one, I just don't feel old enough to have graduated from college. Second, time has gone by way too fast. I remember being in middle school counting down the days that I would go off to college. I remember being incredibly distraught as a senior in high school over which college I would attend the following fall. As freshmen in college, I felt like my 4 years as an undergrad would pass by slowly. Yet, that is never how things go. I guess what I've learned in the past few years is to come to appreciate and be content with the life stage that you are at. We spend so much of our time looking to the future, to the next big thing. Then, when that largely anticipated life event comes to pass, we can't fully enjoy it because we've already moved on. I am constantly challenging and reminding myself to be be present and appreciate each of life's precious moments no matter what is coming up on the horizon, good or bad.
With these sentiments filling up my brain, I thought that these cookies would be perfect to share. Chocolate chip cookies always remind me of my childhood, especially when served with a glass of milk (almond milk that is). These cookies are gluten free, refined sugar free, and butter free (though not vegan). The dough is very thick, it is best to use an electric mixer to beat the eggs, sugar, and coconut oil properly as well as mixing in the dry ingredients. The coconut oil should be soft, though not melted - this is important to get the right cookie dough consistency! When I made these cookies, I did not have GF all-purpose flour on hand (which is best to use for these types of recipes) so I experimented using a combination of brown rice flour and buckwheat flour with a little xanthan gum to help bind the cookies together. The substitution worked splendidly, so I included it as an alternative to the all-purpose flour in the list of ingredients below. These cookies can be whipped up in about 30 minutes and are super easy to make! If you give this recipe a try, I'd love to hear what you all think in the comments below!
- 3/4 cup coconut sugar
- 3/4 cup demerara sugar (raw sugar)
- 2 1/2 cup of gluten free all-purpose flour (with xanthan gum) OR 1 1/2 cup brown rice flour and 1 cup buckwheat flour with 1 1/2 tsp of xanthan gum
- 1 cup coconut oil
- 1 1/2 tsp pure vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 cups semi-sweet chocolate chips (12 oz bag)
Heat oven to 375 F. In large bowl beat sugars, coconut oil, and vanilla until well blended with an electric mixer. In a separate bowl, beat eggs until fluffy. Combine flour, soda, powder, and salt into moist ingredients. Stir in chocolate chips. Form about 1" balls and drop 2" apart on an ungreased cookie sheet. Bake 7-10 minutes or until light brown. Store in air tight container. Makes about 2 1/2 dozen.