Chocolate Chip Cookies – Gluten and Dairy Free
When I was a kid, the very first thing I learned to make myself were chocolate chip cookies. I used the old tried and true recipe directly from the Nestle toll house chocolate chip bag. My mom usually had all of the ingredients on-hand, so, I would make them for my family about once a week.
I have tried to adapt lots of different recipes to be gluten and dairy free with no luck. I also had a lot of trouble finding a good mix or pre-made cookies that even compared to the regular gluten-filled versions.
I finally found a recipe that adapted well. I simply replaced the flour with white rice flour, coconut flour, and xanthan gum, the results were amazing! Coconut oil replaces the butter beautifully as well in this recipe. These cookies are seriously great! The texture if perfect, not crumbly. The cookies stay soft and tasty in a sealed container for days after baking! You should seriously try these!
Chocolate Chip Cookies
1 ¼ Cups White Rice Flour
1 Cup Coconut Flour
½ teaspoon Xanthan Gum
1 teaspoon Salt
1 teaspoon Baking Soda
¾ Cup Granulated Sugar
¾ Cup Firmly-Packed Dark Brown Sugar
1 Cup Coconut Oil (softened)
2 Large Eggs
1 teaspoon Vanilla Extract (gluten free)
1 package Chocolate Chips (make sure they are dairy and gluten free: I like Simple Truth Organic)
Instructions:
Preheat oven to 375 degrees F.
In a Medium mixing bowl, combine the white rice flour, coconut flour, xanthan gum, salt and baking soda. Mix until well-blended. Set aside
In a mixing bowl, combine the granulated and brown sugar, coconut oil and vanilla extract. Cream these ingredients with a mixer. Add the eggs and beat for a minute more.
Add the dry ingredients and mix until combined. (It will be very thick!) Stir-in the chocolate chips
Drop onto baking sheet and bake for 13 minutes. (I like to use a tiny ice cream scoop) Let cool on a rack and enjoy!
Adapted from recipe on Simple Truth Organic Chocolate Chips bag.