As a mom of three I have made and bought my share of chocolate chip cookies. This is not a particularly Guyanese or even Caribbean recipe. However, it is probably safe to say that everyone (no matter where they are in the world) has eaten, or at least know about, chocolate chip cookies. In Guyana we would probably call these sweet biscuits. As that is the name given to cookies. Although I suspect with everything being so heavily influenced by American culture lately, these are likely just chocolate chip cookies.
Why gluten, grain, dairy and mostly refined sugar free?
You may be wondering, why go through all the trouble to make little ol chocolate chip cookies like this? For my children of course! And a little bit for myself. My children all have issues with dairy consumption and I want to show them that they can still enjoy foods they like without the tummy ache. I also suspect that my daughter Amelia may have issues with gluten, so I am keeping an eye on that. So I spend my days coming up with better alternative to the treats they enjoy, like these cookies and if they are gluten and refined sugar free I can enjoy them too.
While working through this recipe I used this chocolate chip cookie recipe from Ottosnatural.com for guidance. Check it out if you don’t need a dairy or sugar free option. Instead of butter I used coconut oil to make my cookies dairy free. It is my go to substitute for butter in recipes. I also used cassava flour to make the recipe more accessible as many of my non American followers have a hard time finding gluten free all purpose flour or nut flours. Using cassava flour also makes the recipe nut free. All three of my kiddos have tree nut allergies. I used dark chocolate chips to keep it dairy free and I really thought the kids would object but no one noticed.
Chocolate chip cookies that are as easy as 1, 2, 3…
Making chocolate chip cookie dough has never been easier. When I made traditional soft baked chocolate chip cookies, I would cream the butter and sugar and them let it sit over night in the refrigerator to firm up. These cookies are much simpler than that.
- Put the sugar and all of the wet ingredients into a bowl
- Mix together well
- Dump in all of the dry ingredients and mix with a wooden spoon
- Add chocolate chips, scoop and bake! (more detailed step by step instructions are included in the recipe card below).
I used a cookie scoop 2 tablespoon cookie scoop to scoop out my cookies. Then added a few chocolate chips on top for that extra gooey bite and pushed them into the dough. I just love chocolatey chocolate chip cookies. Don’t you?
These are best enjoyed warm and fresh. They become a little dry the next day (if you happen to have left overs) but get back melty if you pop them into the microwave for 20-30 seconds.
If you want to get fancy add a sprinkle of coarse salt to the top before baking. The sweet and salt flavor is unmatched.
The Chocolate Chip Cookie Recipe:
- ½ cup coconut sugar
- ½ cup of coconut oil
- 2 eggs
- 2 tablespoons of coconut milk
- 1 teaspoon of vanilla extract
- 1 cup of cassava flour
- ¼ teaspoon of salt
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- 1 cup of dark chocolate chips
- Cookie Sheet lined with parchment paper
- Cookie scoop or two dinner spoons
- Preheat oven to 375 °F
- In a mixing bowl add the coconut sugar and coconut oil. Mix together until fully combined into a paste like consistency
- Then add the eggs, coconut milk and vanilla essence and mix together
- Next add the cassava flour, salt, baking soda and baking powder and mix together until a soft dough is formed
- Then add ¾ cup of the chocolate chips and mix together well
- Next using a cookie scoop or 2 dinner spoons, scoop the dough onto the lined cookie sheet. This recipe makes 12 large cookies
- Then using the back of the spoon flatten the cookies a bit, then top with the remaining chocolate chips pushing the morsels into the dough
- Then bake for 8 minutes, remove from the oven and let cool for 1 to 2 minutes before enjoying
Do not over bake the cookies or they will dry out and be gooey
!Serving and Enjoying:
These cookies are delicate be careful when serving them or they may fall apart. They are best enjoyed warm.
!Storing and Reheating:
If you have leftovers you can store them out of the refrigerator for a day or two and reheat in the microwave for 30 seconds. They become really dry if stored in the refrigerator. But honestly I make a batch of these for my family of 5 and they last two days tops!
Save it for later!
My kids have also been enjoying coconut buns and the vegan recipe is their favorite!