Chocolate Chip cookies are a mommy hood staple. Most Moms on the planet have their go-to Chocolate Chip Cookie recipe. Gluten and dairy free recipes can quickly become a disaster if your technique and recipe are off. Instead of chewy dense, flavorful cookies, you get cakey and flavorless cookies. So I set out to find or create a recipe that would rock, and even make my non-believer husband a fan (he hates gluten-free, dairy free cookies!).
Being a Mom that has to search for diet specific recipes for gluten and dairy free has had its trials. Searching the web and Pinterest I’ve come across so many recipes that look great, but do not turn out so well. This journey has had me searching for techniques, and recipes that my family will enjoy.
With my research on Pinterest boards, the common theme was my gluten-free flour blend. This is the deciding factor for what type of cookie you will get. I don’t know about you, but there’s something about seeing the dimpling and cracks in the cookie as it finishes baking. This to me is one of the deciding factors in a perfect Chocolate Chip cookie!
So I decided to create my own Gluten-Free Flour Blend:
1 Cup Brown Rice Flour
1 Cup White Rice Flour
1 Cup Tapioca Flour
1 Cup Potato Flour
1 Teaspoon of Xanthum Gum
Once you have your gluten-free blend, you can proceed to making your cookies. {*note: This blend can now also be used as your base flour for other recipes too}. I stored excess flour in a plastic sealable container. Then I grabbed the other ingredients and followed the recipe below.
Gluten & Dairy Free Chocolate Chip Cookies
Ingredients
- 2 cups + 2 tablespoons (Gluten Free Flour Blend)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup virgin coconut oil, melted
- 1 cup firmly packed brown sugar
- 1/2 cup sugar
- 1 large egg
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- 2 cups dairy-free dark chocolate chips
Instructions
- In a medium bowl, stir together the flour blend, baking soda and salt; Set aside.
- In a large mixing bowl, beat together the melted coconut oil and the sugars until smooth, 3-5 minutes. Beat in the egg and egg yolks, one at a time, and the vanilla, until well blended.
- Stir in the flour mixture and the chocolate chips until just mixed together. Cover the bowl and place in the fridge to chill for at least 30 minutes.
- Preheat the oven to 350ºF. Line 3 baking sheets with parchment and scoop the dough onto the pans, leaving a few inches of room for the dough to spread.
- Bake for 11-13 minutes, until the cookies are just barely golden around the edges, remove from the oven and let cool completely on the baking sheets.
This recipe rocked! Everyone in my family could not keep their hands out of the cookie jar. I know that everyone likes the consistency of their cookies differently. This cookie came out buttery, chewy, and with a little crunch at the end. Even though this recipe is Gluten and dairy free, believe me you will not be able to tell. Add this puppy to your list to try next time for your Gluten Free and Dairy Free recipes, you will not be disappointed! Until next time love!!
Do you have a favorite Gluten Free recipe?
