Gluten Free, Dairy Free, Soy Free
An easy no-chill dough, this recipe is the gooey allergy-friendly version of all your bakery cookie dreams! These crave worthy cookies are soft, chewy and chocolate packed. Quickly mix and bake these cookies for a delicious treat that's ready in under 25 minutes!
Why I love this recipe
When I first started gluten and dairy free baking, I disliked the extra time many cookie doughs needed to sit in the refrigerator to firm up. So, I was very excited to figure out a way to create no-chill cookie doughs!
When a cookie craving hits or for a last minute dinner guest, this recipe will soon become your quick go to dessert. Baked in under 15 minutes, these scrumptious Gluten Free Chocolate Chip Cookies puff up into a soft, chewy, chocolate gooey dream!
Cooking tips
Almond butter helps create the lovey "chewy" consistency in these cookies. Feel free to replace with peanut butter or cashew butter if you prefer. It will change the taste of the cookies, especially peanut butter.
Having room temperature eggs and slightly softened butter is important to obtain the soft fluffy texture of these cookies. Try these hacks to make this process much faster:
- For quick room temperature eggs: place eggs in a small bowl and cover with lukewarm water. Let sit for 1-2 minutes.
- For quick butter softening: fill large bowl half-way with tap water on hottest setting. Let set 30 seconds to 1 minute. Drain and wipe dry with paper towel. Slice butter into 1 tablespoon squares and add to warmed bowl. Let set 1-2 minutes. Viola! Softened butter.
I've found this blend of sugar to yield the best flavored cookies. However, I have made them will all maple sugar or all coconut sugar and no one else in my family noticed. So, feel free to use only one kind of sugar if that's all you have on hand. Or use a blend of white cane sugar and brown sugar if this is what you have on hand.
Xanthan gum can be found in the allergy friendly section of most grocery stores’ baking aisle. It's Whole30 and Paleo approved and helps to bind this gluten-free dough together. This allows the baked cookie hold it’s structure. Many pre-mixed gluten free flours contain a binder of some sort, usually xanthan or guar gum. So, I would advise you not skip this ingredient, otherwise your cookies could turn out crumbly.
You can store Gluten Free Chocolate Chip Cookies for up to 2 weeks in an airtight container at room temperature.
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📖 Recipe
Gluten Free Chocolate Chip Cookies {Dairy Free}
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 large wooden or silicone spoon
- 2 large cookie sheets
- parchment paper
- 2 wire racks
Ingredients
Wet Ingredients
- ¾ cup dairy free butter slightly softened
- ¾ cup maple sugar
- ¾ cup coconut sugar
- 2 teaspoon pure vanilla
- 1½ teaspoon apple cider vinegar
- ⅓ cup almond butter
- 2 eggs room temperature
Dry Ingredients
- 1½ cup almond flour
- 1¼ cup brown rice flour
- ½ cup cassava flour
- ½ cup oat flour
- ½ teaspoon baking soda
- 1 teaspoon xanthan gum
- 2 pinches salt
- 1 cup semi sweet chocolate chunks allergy friendly*
- 1 cup semi sweet chocolate chips allergy friendly**
Instructions
- Preheat oven to 350°. Cover cookie sheets with parchment paper.
- In a large bowl add softened butter and beat on LOW with hand mixer until smooth.
- Add maple sugar and coconut sugar. Blend on LOW until combined. Increase mixer speed to MED-LOW until will combined.
- Add vanilla, apple cider vinegar and almond butter. Mix on MED-LOW until well combined.
- Add eggs one at a time.
- Mix on MED until well combined.
- In a medium mixing bowl add dry ingredients: almond flour, brown rice flour, cassava flour, oat flour, baking soda, xanthan gum, and two pinches of salt. Use whisk and mix until well combined. (no chocolate chips yet!)
- Add dry ingredients into wet mixture. Use a wooden spoon to mix until well combined. Add chocolate chips and mix to combine.
- Add chocolate chips and mix to combine.
- Scoop 2 tablespoon of mixture, roll into a ball and form into cookies about 3 inches wide. Place 1 inch apart on cookie sheet.***
- Bake at 350° for 10-12 minutes until slightly golden and not completely set. Allow to cool at least 5 minutes for cookies to set. Transfer to a wire rack to cool or serve warm.
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