The Easiest Chocolate Chip Cookies
By Sammi Brondo — July 29, 2024
These are the fluffiest, easiest chocolate chip cookies you’ll ever make. But don’t take my word for it: try it out yourself!
I sent Jordan to the grocery store this weekend with a list. I usually do the grocery shopping for us, so I made sure to explain what each ingredient well: broccoli = 1 head of loose broccoli. Greek yogurt = vanilla flavored. Almond milk = unsweetened vanilla almond milk.
I’m happy to report that most items came back pretty accurate… except for the almond flour. To give him some credit, almond flour isn’t something I usually buy and probably wasn’t the easiest to find. Instead of almond flour, he came home with brown rice flour and Simple Mils almond flour bread mix. Hey, at least he tried!
I wanted almond flour so that I could try out a few kosher for Passover recipes. If you’re unfamiliar, in general, during Passover we avoid eating bread products or products made with flour, oats, rye or spelt that have risen. Almond flour seemed the perfect substitution.
Anyway, brown rice flour seemed intimidating (I’ve never made anything with it), but considering that I had about 0 other things to do, I was up for the challenge.
The result: the most delicious, simple and fluffy chocolate chip cookies… ever. You have to try these! And if you don’t have brown rice flour, don’t worry – read below for easy flour substitutions.
Notes
- If you don’t have rice flour, all purpose flour will also work. Try a 1:1 substitution. If the dough seems way too dense or dry with all purpose flour, try adding a little more coconut oil (or butter) – up to about 1/2 cup.
- Make sure the coconut oil is melted or at least softened. It shouldn’t be hard.
- If you don’t have coconut oil, substitute for butter. Make sure the butter is also softened.
- I only tried these with chocolate chips, but they would be delicious with walnuts too! Or peanut butter. Or anything. Ugh why are chocolate chip cookies so good?!
Ingredients
- 1/4 cup melted coconut oil
- 1/4 cup brown sugar
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups rice flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 375 F.
- In a large bowl, combine coconut oil, brown sugar, granulated sugar, vanilla extract and eggs. Mix well until fully combined. Set aside.
- In a separate bowl, mix rice flour, baking soda and salt.
- Slowly add dry ingredients to wet. Mix well. Fold in chocolate chips.
- Cover dough and refrigerate for 20 minutes.
- Using your hands, roll dough into about 1-inch balls. Place spaced apart on baking sheet and bake for 10 minutes.
- Store in an airtight container at room temperatures. Cookies will last about 1 week.
