No One Believes These Chocolate Chip Cookies are Gluten & Dairy Free
- Melissa Moore
- 6 days ago
- 1 min read
When my daughter was diagnosed with autism and then celiac, I was on a quest to make gluten and dairy free cookies that she would love. My second goal was to make cookies that her friends and anyone else who tried them would love. I have found that a simple chocolate chip cookie recipe that tastes like its gluten loving sibling, is the winner.
I've been baking since I was a kid and I've been able to pass that love along to my daughter. We've been baking and making cookies in the kitchen since she was little. I love that she enjoys baking and has learned to how to make these cookies for herself now.
I hope you enjoy them and share them with anyone who likes cookies. Most people will never know that they're gluten and dairy free. Enjoy and as always let me know if I can help you. If you would also take a minute and SUBSCRIBE to my YouTube channel - Melissa's Mile High Kitchen - it would mean the world to me. xox - Melissa
1
Why Refrigerate Cookie Dough?
Gluten and dairy free cookie doughs tend to do better when refrigerated first. This helps solidify the fats so that the cookies don't run into each other on the pan and hold their form.
2
Egg Substitutes
Aquafaba is the liquid from a can of beans. I prefer using a white bean such as great northern or garbanzo beans.
2 Tablespoons of aquafaba = 1 egg white or 3 Tablespooons aquafaba = 1 whole egg
For Flax Eggs:
1 Tablespoon ground flax meal with 3 Tablespoons water = 1 egg
3
Storage
Gluten free breads and cookies tend to dry out quickly. Especially in high altitudes! Leave half these cookies out- put in the refrigerator and freeze the other half.
For kids' lunches - freeze in individual baggies - pull out and put in lunch boxes in the morning. They'll be thawed and delicious by lunch.
Notes
1
Mix together dry ingredients in a separate bowl - whisk to thoroughly blend dry ingredients.
2
Cream together butter, sugars, eggs and vanilla with a mixer. Add butter first, then slowly add the sugars and mix. Then add egg whites or egg substitute. (can also substitute whole eggs). Mix together on medium speed to high speed with stand or hand mixer. Add vanilla - into the creamed butter, sugar and eggs and mix.
3
With mixer on low or 'stir' setting, slowly add in the flour mixture, scraping sides of bowl as needed
4
Stir in chocolate chips - can be done on low or grab a wooden spoon and stir in the chocolate chips.
5
Refrigerate cookie dough for 20 - 30 minutes. Then put spoonfuls onto parchment lined cookie sheets. Bake at 375 for 12 - 14 minutes.
Instructions
2 1/4 cups Bob's Red Mill Gluten Free 1-1 Flour Blend or similar flour blend
1 teaspoon baking soda
1/2 teaspoon salt
Dry Ingredients
1 cup Dairy Free Butter
1/2 cup white sugar
3/4 cup brown sugar
1/3 cup egg whites
1 teaspoon vanilla
Cream Together with Mixer
2 cups GF & DF chocolate chips
Stir In to Cookie Dough
BEST Chocolate Chip Cookies - Gluten & Dairy Free
Home Baker
Melissa Moore
Homemade gluten and dairy free chocolate chip cookies than everyone will love! Crispy on the outside and soft and chewy on the inside. Serve these cookies to the pickiest cookie eater and watch them disappear.
Servings :
Calories:
Prep Time
15 min
Cooking Time
12 - 15
Rest Time
5
Total Time
35 min
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