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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, ali’s gluten-free, dairy-free chocolate chip coconut rum cookies. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Ali’s Gluten-Free, Dairy-Free Chocolate Chip Coconut Rum Cookies is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have 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:
  1. Prepare 1 cup shortening
  2. Take 2 large eggs
  3. Take 1 tsp. butter flavoring
  4. Take 1 Tbsp. vanilla flavoring
  5. Take 1/4 cup coconut Rum (Malibu or Parrot Bay)
  6. Get 3/4 cup granulated sugar
  7. Make ready 3/4 cup light brown sugar (packed)
  8. Make ready 1 Tbsp. coarse Kosher salt
  9. Make ready 1 tsp. baking powder
  10. Make ready 2-1/4 cup gluten-free all-purpose flour
  11. Get 3/4 cup semi-sweet chocolate chips (more or less as desired)
  12. Make ready 1/2 cup sweetened coconut flakes

Baked in just ten minutes with a nice crispy edge. The recipe also has a dairy-free and vegan option. 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. 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.

Instructions 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!

Make your own with this chocolate chip cookie recipe for those who are cutting out dairy or for milk-drinkers alike. These are great for a lunchbox treat or an. paleo, vegan, gluten free, dairy free, refined sugar-free. just the perfect healthy coconut cookies to add to your healthy cookie recipe box. so unbelievably good when paired with my paleo chocolate almond butter bars and my chocolate chip cashew butter cookies. soon-to-be your favorite gluten. What makes these "the best" gluten free chocolate chip cookies. This recipe is a version of the thick and chewy chocolate chip cookies that I was small-f famous for long before I Dairy: I have successfully made this recipe with Spectrum healthy vegetable shortening (aff. link) in place of butter. I have another listing for just Vegan We have upgraded to Bobs Red Mill Gluten-Free flour This listing is for vegan and gluten-free due to the price of gluten-free flour this listing is more to cover the cost of those items.

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