Gluten Free Baked Goods, Gluten Free Foods

Gluten Free Chocolate Chip Cookies

Dear Friend,

Today I want to share with you our favorite chocolate chip cookie recipe. These edible delights are dairy free and gluten free. And all of our friends and family just love these cookies and we hope you enjoy them as well!

– This batch makes approximately 36 cookies –

Ingredients:

  • 3.5 to 4 cups all-purpose gluten free flour (We use Pamela’s Gluten Free Flour Blend)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cups avocado oil or coconut oil
  • 1 cup packed brown sugar  (Or 1 cup white sugar and 4 tbsp black strap molasses)
  • 1 cup white sugar
  • 2 tablespoons vanilla extract
  • 2 eggs
  • 2 egg yolk
  • 2 cups dairy free semisweet chocolate chips (We get Costco or Trader Joe’s dairy free chocolate chips, but you also can order some online here).

Directions:

  1.  Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the avocado oil or melted coconut oil, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
  5. Pour yourself a glass of milk, dairy free or none dairy free :), whichever you prefer, and enjoy!

Additional and Optional Tips:

  • Recipe can be cut in half.
  • For a none dairy free version of this recipe you can substitute the avocado oil or coconut oil for butter and use none-dairy free chocolate chips.
  • And for a none gluten free version of this recipe you can use regular flour instead of gluten free flour.
  • Possible Egg Substitute (Equals One Egg): 2 Tbs. water, 1 Tbs. oil, ½ tsp. baking powder.
  • To maintain freshness refrigerate or freeze your left over cookies. Because of the gluten free flour, the cookies can dry out more quickly.

 

Leave a comment bellow! I’d love to hear from you!

Wishing you the best!

Mary

8 thoughts on “Gluten Free Chocolate Chip Cookies

  1. So I just made the cookies, my first batch I forgot about them and they overbaked. 😊😊 But, my second batch was delicious!! They have the gluten free flour at trader Joe’s, I used the whole bag for the recipe, but it was reasonably priced. I also like my cookies pretty soft so I only baked them for 10.5 minutes. Yay, so glad to have found a recipe that I can give to my son, whom we avoid dairy with, that are still so yummy!!

  2. This is our family’s favorite chocolate chip cookie recipe. We use coconut oil and Pamela’s Gluten-free Flour and the cookies are moist and tender with great flavor. I don’t recommend freezing the dough before baking because it changes the consistency of the cookie. Best to bake all the cookies first, then freeze if you are want some for a later time. These cookies are so tasty, that we just have a glass of milk and eat our fill today, not worrying about cookies for tomorrow consumption. Therefore don’t worry about tomorrow, because tomorrow will worry about itself.

  3. We LOVE the cookies! Since most of us are gluten free it has become the family favorite. Even my husband loves them and he’s not gluten free :-).

  4. These are the only cookies that I make in our house! The best cookies hands down – even being gluten free! Thank you for posting this recipe!

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