Not only are these gluten, soy, nut, peanut and dairy free – they’re also nightshade free if you’re like my husband and have to stay away from them.
I’ve tried a million different chocolate chip cookie recipes. They have always turned out grainy, crumbly, and blah until NOW! The first time I made these my husband and I (mainly my husband) ate the entire batch in about 2 days (hence why I don’t make them very often)! These cookies are the closest thing I’ve found to their gluten containing counterparts.
Gluten Free, Soy Free, Diary Free Chewy Chocolate Chip Cookies
These are adapted from the Land O’Lakes recipe found here, modified so they don’t include nightshades
Ingredients:
2 1/4 cups My Simple Gluten-Free Flour blend
1 tsp gluten-free baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 tsp xanthan gum
3/4 cup butter, or if diary free, butter substitute
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
2 tsp gluten-free vanilla
1 1/2 cups chocolate chips – I recommend Enjoy Life chocolate chips as they are gluten, dairy, and soy free (and delicious!)
Preheat your oven to 375 degrees.
Combine flour blend, baking powder, baking soda, xanthan gum, and salt in a bowl and set aside. Combine brown sugar, sugar, and softened butter in another bowl (a large one) an beat until creamy.
Add your eggs (or egg substitute) and vanilla to the sugar/butter blend and continue to beat until everything is mixed. Slowly add the flour mixture and continue to beat (start slow! the tapioca and cornstarch in the flour mix are so fine that they’ll go EVERYWHERE!). Beat until everything’s mixed then stir in chocolate chips
Drop dough onto an ungreased cookie sheet in rounded tablespoonfuls. Keep them about 2 inches apart. Bake 9-12 minutes or until lightly golden brown.
Helpful hint: DON’T LET THEM OVERBAKE! The first time I made these I thought they didn’t look done after 12 minutes and I left them in for 2 more. They completely loose their chewiness.
Let cool and enjoy (or if you can’t wait, burn your mouth and eat them while they’re hot like I usually do)!
These sound amazing! I love how easy the recipe seems when you spell it out, and the fact that it is not only gluten free, but dairy and soy free! Recommending this for my patients that have a sweet tooth and want an occasional treat! What a great recipe to make up in batches for the upcoming holidays so you have a goodie to indulge in if you are gluten, dairy and soy free! I might try adding some ground flax, or chia seeds, or rice bran for fiber which would add some nutrition and lower the Glycemic Index if you are watching your blood sugar! I bet they would be great with those additions too!
Yes the key is the occasional treat 🙂 We definitely don’t have these on hand all the time! If I wasn’t intolerant to so many things it would be a bit easier for me to add some fiber (unfortunately I can’t have chia or flax). You could try changing up the flour mix and using one with more fiber – I can eat millet and quinoa – perhaps I’ll try making a millet flour mix next time.
Yes, the key for those of us with food sensitivities is to be flexible and get as much variety as we can. I love your suggestions! Often gluten free products have the fiber processed out of them, so finding ways to get it back into the recipe, or the other parts of the meal is a good goal. Making dishes from scratch like this allows you to make them as is, or modified with a little chia, flax or rice bran for those that can. It will definitely change the texture a bit. I do the same thing when I make gluten free pancakes.