gluten-free & dairy-free chocolate chip cookie recipe

Look no further, dear reader, you have found a perfectly decadent gluten-free chocolate chip cookie that also happens to be dairy-free.  It even fooled by gluten-eating husband, who inhaled a dozen on Father’s Day.

Many of the store-bought gluten-free cookies taste a little funky. Metallic.  Slightly off.  Some are great in a pinch, but nothing, can replace freshly baked chocolate chip cookies.  The smell alone sends the boys running to the oven, peeking and hoping…

Over the better part of the past two years, I have been been tinkering with my recipe.  Playing with the multitudes of GF flours.  A bonus of this recipe? Coconut sugar {lower on the GI index}.

And finally, on Father’s Day, these babies were born.

Perfect.

In lieu of butter or ghee, I used a mixture of coconut and palm oil {which is non-hydrogenated shortening}.   Both of these fats are healthy saturated fats, loaded with medium-chain fatty acids.  Coconut oil is in a bit of a revival now, after years of being treated like the red-headed step-child.  I’ve noticed palm oil returning in some store-bought goods.

Behold…

 

{DRY}
1 cup sweet rice flour
1 cup brown rice flour
1/2  cup sorghum flour
3 tablespoons of tapioca flour
1 teaspoon xantham gum
1 teaspoon baking soda
1/8 teaspoon of sea salt
{WET}
1 egg + 1 egg yolk  {room temperature}
3 tablespoon of almond milk {or milk of your choice}
1.5 cups of coconut sugar
1/2 cup palm oil
1/2 cup coconut oil
1 teaspoon of gf vanilla
1 10oz bag of Enjoy Life Chocolate Chips {the only soy-free chips I can find}

 

Preheat your oven to 350F.
1.) Sift all dry ingredients together.  Set aside.
2.) Cream coconut sugar and both oils in a stand-up mixer.
3.) Beat eggs, alternative milk, and vanilla together.  Add to creamed sugar/oil.
4.) Slowly, add the flour, about 1/4 cup of at a time, to the mixer.
5.) Last, but not least, add the minichips.
6.) Use a tablespoon to measure out the cookies, and flatten them.  Do not leave them in a mound, they will not bake as evenly.
7.) Bake at 350F degrees for 10-12 minutes.  {I use unbleached reusable parchment paper from Whole Foods}
8.) Move to a cooling rack, if you don’t attack them fresh from the oven like I did.
Enjoy.
They really are THE BEST.
With love,
Nicolette

Comments

  1. Thank you! I recently went dairy-free (in addition to gf), and I’ve been craving some good cookies! I have everything in the ingredients but two things, too! Woohoo! These will be made soon!

  2. Deana says:

    This look great I’m going to pin it for later……visiting you via TT&J….i’d like to invite you to link up at CountryMommaCooks we are having a giveaway ….. have a great weekend : )

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