Chewy Chocolate Chip Cookies (Gluten Free!)

I’m a big fan of optimizing daily activities in order to save time. This is true for baking as well. I have made these amazing, gluten-free chocolate chip cookies so many times I know exactly in which order to perform every task to minimize time in the kitchen.

(If only there was somebody to take care of the dishes, I’d make them weekly!)

This recipe is from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre. (Great book!) I’ve modified the instructions slightly to save you some time. Enjoy!

P.S. I find it really annoying when there are 100 pictures before you get to the recipe. So my (limited amount of) pictures are at the end.

Chewy Chocolate Chip Cookies

Makes about 1 1/2 dozen cookies (I usually get 2 dozen).

1 cup medjool dates, pitted
1 cup boiling water
1/2 cup melted virgin coconut oil or organic butter
1/4 cup whole cane sugar
2 teaspoons (real) vanilla
2 cups brown rice flour
1/2 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum (yep, it’s for real)
1/4 teaspoon sea salt
1/2 cup (or more) organic chocolate chips

Optimized Instructions

Put the water on the stove to boil.
Preheat oven to 350 degrees F.
Pit medjool dates and place in small bowl + cover with (now) boiling water. Let sit for 15 minutes.
In the meantime, mix together the brown rice flour, tapioca flour, baking powder, baking soda, xanthan gum, and sea salt.
Melt the oil/butter in the bowl where the dates were soaking (saves a bowl to wash!). Add sugar and vanilla.
Puree the soaked dates and water in a blender.
Scoop out the date puree with a rubber spatula and add it to the oil/sugar/vanilla. Whisk!
Add the wet ingredients to the dry and mix together with a fork or wooden spon. Fold in chocolate chips.
Drop by the spoonful onto a greased cookie sheet. (I use parchment paper.)
Bake for 10 to 14 minutes. Let cool slightly and enjoy! Store in an airtight container for up to 5 days. (Our cookies never last 5 days…)