Gluten Free Dairy Free Chocolate Chip Cookies


I have a recipe for you today that’s been over 5 years in the making. That’s how long my husband has been gluten free. Believe me when I say I’ve tried a lot of chocolate chip cookie recipes. Some with baby rice cereal, some with milk in them, some with coconut oil (tasty, but they spread… a lot).

Right now, this is my go-to recipe for crispy yet chewy chocolate chip cookies. The key is to under bake a little so as they cool, they maintain that chewy texture. Who wants a crisp, dry cookie? I’ll pass.

gf chocolate chip cookies

3/4 cup sorghum flour
1/2 cup potato starch
3/4 cup millet flour
1/2 tablespoon xanthan gum
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup plus 2 T Earth Balance buttery sticks/buttery spread or butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 large egg
1/2 tablespoon vanilla extract
8-10 ounces vegan semi-sweet chocolate chips (or chocolate chips of choice)
Place softened butter and sugars into stand mixer with paddle attachment and cream together. Add egg and incorporate well, beating until just fluffy. Add vanilla and beat again until combined.Add dry ingredients (except chocolate chips). Mix until combined. Scrape down sides of bowl and add chocolate chips. Mix for a moment to incorporate. Refrigerate for at least 1 hour, up to 24 hours.

Preheat oven to 350 degrees. Scoop dough into 1 1/2 tablespoon size balls (I use a #40 cookies scoop) and place on silicone mat or parchment lined baking sheet. Bake for 14-15 minutes, switching pans between racks after 6 minutes, until JUST starting to brown and slightly under baked in the center (this will cook slightly more while cooling). Allow to cool on pan for 5 minutes, then transfer to a cooling rack. (I just slide the entire silicone mat off of the tray onto the rack.) Cookies keep in sealed container for several days. To preserve freshness, freeze and thaw as needed.

Yield: 2 1/2 dozen



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