6.26.2016

Chocolate Chip Cookies (top 8 + gluten free)

These chocolate chip cookies are ones that I've been making for a few years now. I took a favorites recipe of my mom has had since I was a child and modified it slightly to be gluten-free, dairy-free and egg-free. As an added bonus, they're free of the top 8 allergens (they do have coconut). They are a definite family favorite! 

They're slightly crunchy on the edges and soft in the middle. I like to make a double batch and freeze half so I can bake up a few whenever we want a sweet treat. Bonus, if you have this dough in your freezer, you can bake up just enough to use the cookies in my Chocolate Chip Cookie Mousse Cups, or even some awesome Chocolate Chip Cookie Ice Cream Sandwiches



Chocolate Chip Cookies (top 8 + gluten free)

  • 1 cup palm oil shortening, coconut oil or dairy-free butter substitute
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/4 cup coconut milk
  • 2 tsp vanilla extract
  • 2 1/4 cups gluten free all purpose flour
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1 cup dairy-free chocolate chips

Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, xanthan gum, and salt; set aside.

In a large mixing bowl, cream together shortening and both sugars. Continue mixing while slowly pouring in coconut milk and vanilla. Add dry mixture to the wet ingredients and mix until just combined.

Fold in chocolate chips. Using a one-inch cookie scoop or tablespoon, measure out slightly smaller than golf ball sized portions and roll into balls. Place on parchment lined baking sheet. Once all dough has been rolled into balls, place in the refrigerator to set for one hour.

When ready to bake, preheat oven to 350. Place balls of dough 2-3 inches apart on the baking sheet and press them down slightly. Bake for 10 minutes or until the edges just begin to turn light brown. Remove from baking sheet and allow to cool for 2 minutes before transferring to a wire rack to cool completely.


Tip: this dough can easily be frozen for future use if you don't want to bake the cookies immediately. Just place the balls of dough on the baking sheet and place the baking sheet in the freezer for a couple of hours, or until dough is firm. Store the dough in a plastic zipper bag in the freezer for future use.

When ready to bake, remove the frozen dough and allow to thaw while your oven is preheating. Bake for 10-12 minutes. (It could take a couple of minutes longer if your dough is still partially frozen when placed in the oven.)

I prefer the palm oil shortening, but coconut oil or dairy-free butter work pretty well too. The coconut oil's solid temperature is low so they may spread more with that addition.






Updated, original post January 24, 2014.

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