Go-to Chocolate Chip Cookies (Revised!) plus a Coconut Variation!

Almost two years ago, I posted my Best Ever Gluten Free Chocolate Chip Cookies.  Recently, I decided to see if I could revise the recipe and make it even better!  I changed some of the ratios a bit, added a secret ingredient or two, and although I didn't think it was possible, this version is even better than my original!  While I was at it, I also made a variation that included organic coconut flakes and more dark chocolate.  While the first version was good, this version is sure to be your go-to gluten free chocolate chip cookie recipe!

Go-to Chocolate Chip Cookies

Recipe a Jesicakes Original
Makes about 3 dozen cookies
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Ingredients

- 1 cup unsalted butter
- 1 cup granulate sugar

- 3/4 cup light brown sugar
- 2 eggs
- 2 tsp vanilla, gluten free
- 3/4 cup brown rice flour
- 3/4 cup oat flour
- 1/2 cup white rice flour
- 1/2 cup tapioca flour
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1 1/2 cups semi sweet chocolate chips
- 3/4 cup chopped 60% or 70% cocoa chocolate

Banana Bread Cookies

A few weeks back, I had bought a bunch of bananas and forgot about them.  They got too overripe to eat, which makes the perfect for banana bread.  While banana bread is delicious, I wanted it to be something a little sweeter, and I had cookies in mind because they're easy to travel with, and normally stay fresh in a container for a few days.  So then the idea of making banana bread cookies came to me.  They're light, fluffy, almost cake like texture perfectly captures the texture of banana bread while still being a cookie.  The banana flavor really comes out and balances perfectly with the coconut and chocolate.  Banana bread has a comforting taste, there's just something so warm and homey about it.  These cookies capture that feeling.

Banana Bread Cookies

Recipe adapted from my Sweets Treats and More
Makes about 2 dozen cookies
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Ingredients

- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 cup of butter (2 sticks)
- 2 eggs
- 1 tsp gluten free vanilla
- 3/4 cup brown rice flour
- 3/4 cup oat flour
- 1/4 cup white rice flour
- 1/4 cup tapioca flour
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 2 tsp cinnamon
- 3 ripe bananas
- 2 cups gluten free rolled oats
- 1 cups chocolate chips
- 1/2 cup sweetened shredded coconut plus extra for topping

*These would probably be delicious with chopped walnuts as well, but I recently became slightly allergic to them so I didn't include them.  But if you like walnuts I definitely recommend you try it!

Chocolate Dipped Coconut Macaroons

So I know it's been a while.  I've had a crazy month.  I moved from the suburbs to Brooklyn, had to deal with all the fun of moving into a fourth floor walk up, had to change jobs, so why not get back in the grove of things with a gluten free recipe so easy anyone can bake these?  Coconut macaroons are a great little indulgence.  Sweet with a hint a salt to balance them out, and if you dip them in dark chocolate the bitter notes are a perfect complement for the sweetness of the coconut.  This recipe takes about five minutes to complete and couldn't be easier.  The result will be delectable macaroons, crispy outsides with a smooth, soft, center.

Chocolate Dipped Coconut Macaroons

Recipe adapted from Ina Garten
Makes about 2 dozen macaroons
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Ingredients

- 1 14 oz bag of sweetened shredded coconut
- 1 14 oz can of sweetened condensed milk
- 2 egg whites room temperature, whipped
- 2 tsp vanilla
- 1/4 tsp salt

Anything Imaginable Oatmeal Loaf

When I first went gluten free the biggest thing I had a problem eliminating was snacks and meal replacement bars.  I think my lunch every single day of my last two years of college was an apple with cheese, greek yoghurt, and then two hours later to hold me over until dinner a Luna Bar or a Special K Bar.  Those were my dinner half the time if I was working or just had a deadline on a painting so couldn't eat at home.  And while I like Larabars now they're not that same satisfaction of a granola bar.  So the very first gluten free thing I made was a take on an Oatmeal Loaf I found over at Flour Child.  The wonderful thing about this recipe is that there is a up to 1 1/2 cups of add ins part of the recipe that can be anything you want.  I was making a new loaf pretty much every week coming up with new combinations (some not as successful as others).  You can make it as healthy or decadent as you'd like...wherever the mood takes you!  I love making a healthy version with fruit and veggies and nuts that a perfect quick energy boost before a yoga class.  But I also love a good chocolate chip version when I have a sweet tooth.  Also, this is so easy in terms of preparation.  Absolutely no mixer required and I can whip this baby out in under 15 minutes (+ baking time).  Here's the kinds I've made:

• Carrot, Sweet Potato, Walnut
• Carrot, Zucchini, Walnut
• Apple, Carrot, Raisin, Walnut
• Apple, Cranberry, Carrot, Walnut (probably my favorite on the not as sweet/healthier side)
• Cocoa, Walnut, Banana (not as good as it sounds...)

and finally...the best (slightly sinful) versions:

Banana, Chocolate Chip, Coconut and Walnut Oatmeal Loaf

Recipe adapted from Flour Child
Made Gluten Free by Jesicakes

Makes 1 8'' x 4'' loaf pan

Ingredients

- 1 1/4 cups brown rice flour*

- 1 1/4 cups rolled oats

- 1 tsp gluten free baking powder

- 1/2 tsp baking soda

- 1 tsp cinnamon (+ with this recipe I add an extra 1 tsp as well) 

- 1/4 tsp salt

- 1/2 cup light brown sugar (or white)

- 1 cup unsweetened applesauce

- 1/2 cup almond milk (original recipe uses buttermilk)

- 1 egg

- 2 tbsp canola oil (I've found this optional...for this loaf especially I don't think it's needed.  For the apple, cranberry, carrot, walnut though it could use a little moisture)

- 1 1/2 cups of add ins: 2 very ripened bananas, 1/4 cup chopped walnuts, 1/4 cup shredded coconut, 1/2 cup semisweet chocolate chips.  Be careful about adding TOO much wet ingredients.  If you do, compensate with a few extra tbsp of brown rice flour.

*With this batch, I tried doing a mix of different flours, but I definitely prefer it with just the brown rice.  I like the coarser texture with the oats...I feel like the finer texture of the tapioca and sweet rice flour are fighting the oat texture too much.  If you'd like to try though, I did 1/3 cup sweet rice flour, 1/3 cup tapioca flour, 1/3 cut brown rice flour, and 1/4 cup oat flour.