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Gluten and Dairy Free Chocolate Chip Cookies

Gluten and Dairy Free Chocolate Chip Cookies

Baking chocolate chip cookies with the kids is one of my favorite family activities. When we had to go dairy and gluten free I was a little upset but I found a way to make chocolate chip cookies with some easy substitutions. Back when we had only one kid we made our own gluten free flour mixtures tailored to whatever we were making but now that we have three kids and our time is in very short supply I have been buying an all-purpose gluten-free flour. We found it at Costco for a decent price. It works pretty well for generic recipes and I use it in my Gluten-Free Dairy-Free Banana Bread and it tastes very similar to regular flour.

 

 

Gather your ingredients. We buy most of our items from Costco as you can see!

 

 

Cream your coconut oil and sugar in a bowl.

 

 

Add your eggs and vanilla and mix until blended.

 

 

Now add your baking soda, salt and flour. I like to split the flour in two to cut down on the mess. Purists will mix their dry ingredients in a separate bowl before mixing in with the wet ingredients but I like to avoid washing more dishes if at all possible so I have always done it this way.

 

 

 

Next add your chocolate chips.  The recipe calls for 2 cups but honestly I just dump what I think is a good amount in and call it good. I like the dough to be full of chocolate chips so I probably add more like 2.5 cups but it really is a personal preference.

 

 

Once you are done mixing place the dough in the fridge for at least a couple of hours.

 

 

I usually freeze at least half of it by double wrapping it in plastic wrap.  It is really convenient to have a little bit of cookie dough in the fridge for those days that you need to whip some dessert up in a hurry. Sometimes we will portion it out ahead of time and freeze on cookie trays so we can bake individual cookies which is great for when the grownups want an after bedtime treat!

 

 

Once chilled, set the dough out on the counter for 20-30 min and then used a 1 Tbsp measuring spoon to divide up the dough. Place it on a cookie sheet with a Silpat, ball it up a bit and then squash the tops so that they are a little flat.

 

 

Bake for 5-7 minutes at 350 degrees or until done. Leave on the cookie sheet for a couple of minutes then transfer them too a cooling rack and let cool.

 

And that my friends is how we make our easy Dairy-Free, Gluten-Free Chocolate Chip Cookies! They are great with milk (both soy and regular). At some point I might get ambitious and try making dairy-free ice cream sandwiches with them.

 

What is your favorite chocolate chip cookie recipe?

 

Mini Dairy-Free, Gluten-Free Chocolate Chip Cookies

September 27, 2017
: 45
: 2 hr 50 min
: 6 min
: 26 min
: Easy

These easy to make dairy-free, gluten-free chocolate chip cookies are delicious! They are perfect for parties, events and for making with the kids.

By:

Ingredients
  • 3/4 c coconut oil
  • 1/2 c granulated sugar
  • 1 c packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups Gluten-Free flour
  • 2 cups dairy-free chocolate chips
Directions
  • Step 1 Cream your coconut oil, granulated sugar and brown sugar in a bowl.
  • Step 2 Add the eggs and vanilla and mix on low.
  • Step 3 Add your baking soda, salt and 1/2 of the flour and mix. Once mixed add the remaining flour and mix until smooth.
  • Step 4 Add your chocolate chips and stir until combined.
  • Step 5 Chill your dough for at least 2 hours or up to 24 hours.
  • Step 6 Remove dough from the fridge and let sit out at room temperature for 30 min.
  • Step 7 Set oven to 350 degrees while you measure out your dough with a 1 Tbsp measuring spoon. When you measure pack the dough into the 1 Tbsp measuring spoon and flip onto the cookie sheet. Mold into balls and flatten slightly.
  • Step 8 Bake for 5-7 min on the middle rack or until done.
  • Step 9 Remove from the oven and cool on a wire cooling rack.
  • Step 10 Enjoy!
  • Step 11 If you decide not to bake all it at once you can double wrap the dough in plastic wrap and freeze for up to 3 weeks. Let thaw in the fridge for 24 hours before removing it to bake.

 


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