Giant Chewy Salted Chocolate Chip Cookies

Gluten-Free, Dairy-Free, Refined Sugar-Free

Indulge in these Giant Chewy Salted Chocolate Chip Cookies—a delightful blend of comfort and mindful eating. These cookies are crafted to be gluten-free, dairy-free, and refined sugar-free, making them a guilt-free treat perfect for satisfying your sweet tooth. They’re thick, soft, and packed with rich, dairy-free chocolate chunks, with a touch of flaky Maldon salt for a perfect balance of sweet and salty. Whether you’re looking for a healthier alternative to traditional cookies or a decadent snack that won’t compromise your dietary preferences, these cookies are sure to impress.

Gluten-Free All-Purpose Flour Blend: Provides a similar texture to traditional flour without gluten, making it suitable for those with gluten sensitivities.

Coconut Oil: A healthier fat option, rich in medium-chain triglycerides (MCTs) that can aid in metabolism and energy.

Coconut Sugar: A lower-glycemic sweetener that doesn’t cause sharp spikes in blood sugar levels.

Monk Fruit Sweetener (optional): Zero-calorie, natural sweetener that is perfect for those managing sugar intake or seeking lighter options.

Eggs (or Flax Eggs): Eggs add structure and moisture; flax eggs provide a vegan, nutrient-dense alternative high in omega-3 fatty acids.

Dairy-Free Chocolate Chips: Ensure a rich, chocolatey flavor without the inclusion of dairy, ideal for lactose-intolerant or dairy-free individuals.

Maldon Salt: Adds a sophisticated, savoury finish that enhances the chocolate flavour.

Essential for creating thick, chewy cookies by allowing the flavors to meld and preventing excess spreading during baking.

Baking at 325°F allows for even cooking and retains moisture for that signature chewiness.

Ingredients

2 ¼ cups (280g) gluten-free all-purpose flour blend

1 tsp baking soda

1 ½ tsp tapioca starch

½ tsp salt

¾ cup (170g) melted coconut oil, cooled for 5 minutes

¾ cup (150g) coconut sugar

½ cup (100g) coconut sugar, or monk fruit sweetener (for a lighter sugar option)

1 large egg + 1 egg yolk (or flax eggs: 2 tbsp ground flaxseed + 6 tbsp water)

2 tsp pure vanilla extract

½ cup dairy-free chocolate chips or chunks (recommend Hu Kitchen brand)

Maldon salt for sprinkling on top

Method

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the gluten-free flour blend, baking soda, tapioca starch, and salt. Set aside.

In a large bowl, whisk together the melted coconut oil, coconut sugar, monk fruit sweetener (if using), eggs (or flax eggs), and vanilla extract until smooth and well combined.

Gradually fold the dry ingredients into the wet mixture, mixing until fully incorporated. The dough will be thick and slightly sticky.

Stir in the dairy-free chocolate chips or chunks, ensuring they are evenly distributed throughout the dough.

Cover the bowl with plastic wrap and chill the dough in the fridge for at least 2 hours, or overnight if possible. This step is key for chewy cookies with a perfect texture.

Once chilled, use a cookie scoop or tablespoon to portion out dough into balls, about 1 ½ inches in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-14 minutes until the edges are golden brown, but the center is still soft.

Once out of the oven, immediately sprinkle a pinch of Maldon salt on top of each cookie while they cool.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information (per cookie, assuming 12 servings):

Calories: 250 kcal

Carbohydrates: 28g

Protein: 3g

Fat: 14g

Saturated Fat: 9g

Fiber: 2g

Sugars: 15g

Sodium: 150mg