How to Cook Yummy Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies

Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies. 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.

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Ingredients and substitutions for this gluten-free chocolate chip cookie recipe: Gluten-free Flour Blend: Stay away from the blends that have any bean 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. This gluten-free chocolate chip cookie recipe is naturally sweetened, too! Make it dairy free/vegan: Just use the coconut oil instead of the butter (to make it dairy free) and choose maple syrup as your. We can prepare Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies using 12 active ingredients as well as 14 steps. Here is exactly how you achieve.

Preparation To Make of Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies

1. Directions. 1 cup of shortening.
2. Guidelines. 2 of large eggs.
3. Instructions. 1 tsp. of butter flavoring.
4. Instructions. 1 Tbsp. of vanilla flavoring.
5. Instructions. 1/4 cup of coconut Rum (Malibu or Parrot Bay).
6. Guidelines. 3/4 cup of granulated sugar.
7. Step by step. 3/4 cup of light brown sugar (packed).
8. Step by step. 1 Tbsp. of coarse Kosher salt.
9. Guidelines. 1 tsp. of baking powder.
10. Step by step. 2-1/4 cup of gluten-free all-purpose flour.
11. Instructions. 3/4 cup of semi-sweet chocolate chips (more or less as desired).
12. Guidelines. 1/2 cup of sweetened coconut flakes.

Gluten and VEGAN CHOCOLATE CHIP COOKIES. Sommige van de technologieën die we gebruiken zijn noodzakelijk voor essentiële functies zoals veiligheid en integriteit van de site, authenticatie van account, veiligheids- en. These cookies are both gluten and dairy free, so they are perfect for those on restricted diets. Add flour, coconut and chocolate chips; mix thoroughly.

To Make Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies

1. 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..
2. In separate bow, combine flour and baking powder. Sift or mix well with whisk..
3. 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..
4. Add chocolate chips and coconut flakes to dough mixture. Fold by hand with large spatula until fully incorporated..
5. Cover mixing bowl with plastic wrap and place in refrigerator for at least 30 minutes to 1 hour to chill dough..
6. When ready to bake, preheat oven to 350 degrees F. Line cookie sheet or 1/2 sheet pan with parchment paper..
7. 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).
8. 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..
9. Remove from oven and let rest for about 1 minute. Transfer to wire rack to cool..
10. Let pan cool for a few minutes before starting next batch..
11. 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..
12. 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..
13. 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..
14. 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!.

If you're vegan or dairy free, use dairy free chocolate chips. Sea salt: Don't you dare forget that sprinkle! Tips for making gluten free chocolate chip cookies. Melt then cool your coconut oil. Roll your gluten free cookie dough into balls and place them on a cookie sheet lined with parchment.

That's the dish for Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies, don't neglect to practice it right away in your home to ensure that your household will more than happy.