Delicious Gluten Free Chocolate Chip Cookies Recipe
As a nutritionist and food blogger, I am always on the lookout for delicious and healthy recipes that are easy to make. Today, I am excited to share with you my recipe for gluten-free chocolate chip cookies that are also free of eggs and dairy.
These cookies are the perfect treat for anyone who is looking for a sweet snack without sacrificing their dietary restrictions. Not only are they completely gluten-free, but they are also vegan-friendly and made without any animal products.
I know that finding delicious desserts that fit your dietary needs can be a challenge, but this recipe is here to make things easier. These chocolate chip cookies are simply irresistible, with a soft and chewy texture and an indulgent blend of chocolate chips and light brown sugar.
Whether you have celiac disease or simply prefer to avoid gluten, these cookies will satisfy your sweet tooth while sticking to your dietary needs. So why not give them a try? Trust me when I say that your taste buds will thank you.
Why You’ll Love This Recipe
Listen up, my fellow foodies! I have a recipe that will make your taste buds sing and your heart skip a beat. This gluten-free chocolate chip cookie recipe is simply the best. Here’s why you’ll love it:
First of all, who doesn’t love chocolate chips? These cookies are chock full of them, making every bite a heavenly explosion of chocolatey goodness.
And don’t worry if you have dietary restrictions. These cookies are free from gluten, dairy, and eggs, making them the perfect treat for anyone with food allergies or sensitivities. You won’t even notice they’re missing. Trust me!
But just because they’re free from gluten, dairy, and eggs doesn’t mean they’re lacking in flavor. Far from it! They’re made with a combination of almond flour, sorghum flour, and two different types of starch to create the perfect texture.
The secret ingredient to make these cookies egg-free is Ener-G Egg Substitute. It’s perfect for baking and supplies everything you need to get the job done without using real eggs.
With just nine simple ingredients and a few easy steps, you can whip up these delicious cookies in no time. They’re perfect for any occasion – from an after-school snack to a midnight treat.
So get ready for a sweet treat that’s both healthy and satisfying. Once you try these cookies, you’ll be hooked!
Ingredient List
Before we dive into the recipe, let’s take a look at the ingredients needed to create these delicious Gluten-Free Chocolate Chip Cookies. This recipe uses gluten-free flour made from a mix of tapioca starch, potato starch, and sorghum flour. Additionally, we’ll need Ener-G Egg Substitute as an egg replacement and Crisco shortening instead of butter. For sweetness, we’ll be using a mix of granulated sugar, light brown sugar, and pure vanilla extract. To give the cookies their classic texture and rise, we will add a blend of cream of tartar, baking soda, salt, and xanthan gum. Finally, fold in some irresistible chocolate chips and you’re ready to bake!
The Recipe How-To
Now we’re getting to the good stuff – the recipe! These Gluten Free Chocolate Chip Cookies are easy to make with just a few simple ingredients. Follow these steps and enjoy these delicious cookies in no time.
Ingredients
- 2 cups sorghum flour
- 1/4 cup tapioca starch
- 1/4 cup potato starch
- 2 1/2 teaspoons Ener-G Egg Substitute mixed with 3 tablespoons warm water
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon xanthan gum
- 1 teaspoon salt
- 3/4 cup Crisco shortening
- 1/2 cup coconut oil, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 bag (12 oz) dairy-free/gluten-free chocolate chips
Instructions
- Preheat oven to 350°F.
- Combine sorghum flour, tapioca starch, potato starch, baking soda, cream of tartar, xanthan gum, and salt in a medium-sized mixing bowl. Set aside.
- In a separate large mixing bowl, cream together Crisco shortening, coconut oil, granulated sugar, brown sugar, and pure vanilla extract until light and fluffy.
- Add the Ener-G Egg Substitute mixture to the wet ingredients and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients while continuing to mix until fully combined.
- Fold in the chocolate chips evenly throughout the dough.
- Scoop and drop cookie dough balls (approximately 1 1/2 tablespoons) onto an ungreased cookie sheet lined with parchment paper, leaving approximately 2 inches of space between each cookie.
- Bake at 350°F for approximately 10-12 minutes or until edges are lightly golden brown.
Note: Remove from oven when edges are just starting to turn golden brown as cookies will continue to bake on the sheet outside of the oven for a few minutes.
- Allow cookies to cool on the cookie sheet for about 5 minutes before transferring
Substitutions and Variations
As a nutritionist and food blogger, I understand that there may be certain dietary needs or preferences that require substitutions or variations to this recipe. Luckily, this gluten-free chocolate chip cookie recipe is quite flexible and can be tailored to fit a variety of dietary considerations.
For those who are trying to avoid sugar, you can swap the granulated sugar for a natural alternative, such as coconut sugar or date sugar. These may alter the texture of the cookies slightly, but the taste will still be delicious.
If you’re looking for alternatives to Crisco shortening, try using coconut oil or vegan butter in its place. This will give the cookies a rich, buttery flavor while still keeping them dairy-free.
For individuals who can’t consume eggs or egg-based ingredients, Ener-G Egg Replacer works great as a substitute in this recipe. You could also try using a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) as an alternative.
To make these cookies nut-free, simply replace the almond flour with additional gluten-free flour. Similarly, if you want to switch up the mix-ins, feel free to add your favorite chopped nuts, raisins, or dried fruit instead of chocolate chips.
Lastly, if you prefer larger or smaller cookies than the ones in this recipe, you can adjust the size accordingly by using more or less dough per cookie.
Remember to keep note of any substitutions you make and their resulting taste and texture differences. Enjoy playing around with this gluten-free chocolate chip cookie recipe variation!
Serving and Pairing
What’s the best way to enjoy these delicious gluten-free chocolate chip cookies? I recommend serving them warm with a glass of almond milk on the side. The nutty flavor of the milk pairs perfectly with the rich chocolate chips and makes for a satisfying treat.
If you are feeling more indulgent, serve it with a dollop of your favorite dairy-free ice cream on top – trust me, it’s worth the extra calories! The cold and creamy texture of ice cream complements the chewy texture of the cookie, making it a delectable dessert option.
You can also pair these cookies with a cup of coffee for an afternoon pick-me-up or pack them in your kids’ lunchboxes as a sweet treat. The great thing about these cookies is that they are allergen-friendly, so anyone with dietary restrictions can enjoy them without worries.
Alternatively, you can impress your guests by creating an irresistible dessert platter alongside these chocolate chip cookies. Arrange them with other gluten-free and dairy-free desserts like vegan cupcakes or coconut milk-based panna cotta for variety.
No matter how you choose to serve these gluten-free chocolate chip cookies, they are sure to be a crowd-pleaser. Enjoy!
Make-Ahead, Storing and Reheating
Are you excited about baking a batch of these delicious Gluten-Free Chocolate Chip Cookies and wondering how to make them last longer? Well, don’t worry, I’ve got you covered! Here are some tips for making ahead, storing and reheating the cookies.
Firstly, these cookies are best served warm right out of the oven but if you need to make them in advance, then you can prepare the cookie dough and store it in the refrigerator for up to 2 days before baking. All you need to do is scoop the dough into individual balls and keep them on a parchment-lined tray with space between each ball. When you’re ready to bake, remove the dough from the fridge and let it sit at room temperature for around 10-15 minutes before popping it in the oven.
If you’ve baked extra cookies or need to store leftovers, then make sure they’re cooled completely before storing them. You can store them in an airtight container at room temperature for up to 3 days or in the freezer for up to a month. To prevent the cookies from sticking together during storage, separate them with parchment paper or plastic wrap.
When it’s time to reheat, remove the cookies from the freezer and let them come to room temperature first before reheating them in a preheated oven at 350°F for around 5-7 minutes until they’re heated through. Alternatively, if you prefer a softer and more chewy texture, you can microwave one cookie at a time on high for around 10-15 seconds until they are warm and gooey.
With these tips in hand, go ahead and enjoy your freshly baked Gluten-Free Chocolate Chip Cookies anytime – whether it’s straight out of the oven or on-the-go from your freezer.
Tips for Perfect Results
Now that you have all the ingredients and steps to make the perfect Gluten-Free Chocolate Chip Cookies, let’s talk about some tips that can make your baking experience even better. These tips will ensure that you end up with cookies that are perfectly baked, deliciously chewy, and equally healthy to consume.
1. Use the right amount of xanthan gum and Ener-G Egg Substitute
One crucial aspect of achieving a perfect texture in gluten-free baking is to use binders like xanthan gum and egg substitutes. Xanthan gum works as a thickener and binder in gluten-free baking, while Ener-G Egg Substitute acts as a suitable replacement for eggs without altering the taste of the recipe. Be sure to measure out these ingredients correctly, as too much or too little can affect the overall texture and structure of your cookies.
2. Chill the dough
Chilling the dough before baking is always a smart move when it comes to making cookies; it helps firm up the dough, resulting in thicker cookies that won’t spread out during baking. Form your dough balls first, then chill them in the fridge for at least 20 minutes before baking. This step will not only make sure your dough doesn’t flatten out but also allows for more even color distribution.
3. Use quality chocolate chips
The best chocolate chip cookies require high-quality chocolate chips. Choose one that is dairy-free and gluten-free if you prefer a vegan version. These chips will be packed with more natural flavors than their mass-produced counterparts and will result in richer flavor when baked into your cookies.
4. Measure accurately
When making any baked goods, accuracy is key, particularly when measuring dry ingredients such as flour, sugar or any other gluten-free flours used in this recipe. Too much or too little could cause uneven texture or weird flavor profiles. Be sure to use measuring cups designed specifically for dry ingredients rather than eyeballing it; this might help you replicate the same result every time you bake these cookies.
5. Experiment with different ingredients
This Gluten-Free Chocolate Chip Cookies recipe is excellent because it’s very forgiving, and you can easily switch up some ingredients to cater to your personal preferences. You can substitute coconut sugar for light brown sugar or use coconut oil instead of Crisco shortening. One or two experiments might be required before you find your perfect version, but the journey is worth it!
In conclusion, with these five tips in mind, you’ll have the confidence that you’re following best practices when it comes to gluten-free baking. When done right, this recipe will delight everyone who loves classic chocolate chip cookies regardless of their dietary requirements.
Bottom Line
:
In conclusion, this gluten-free chocolate chip cookie recipe is the perfect way to indulge in a sweet treat without any guilt. It’s a simple and easy recipe that is free from gluten, dairy, and eggs – making it a perfect choice for anyone looking for a healthy snack.
With the right ingredients and tips, you can make these cookies just as delicious as their traditional counterparts. Plus, you have the added bonus of knowing exactly what goes into your food.
So why not give this recipe a try? Whether you are gluten intolerant or simply looking to try something new, these cookies are sure to satisfy your sweet tooth. So what are you waiting for? Get ready to bake some mouthwatering gluten-free chocolate chip cookies – your taste buds will thank you!
Gluten Free Chocolate Chip Cookies (Gluten, Egg, Dairy Free) Recipe
Ingredients
- 3/4 cup sorghum flour
- 1/2 cup superfine brown rice flour
- 1/2 cup potato starch (NOT potato flour)
- 1/4 cup tapioca starch
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar (optional)
- 10 tablespoons Crisco shortening (1/2 cup plus 2 tblsp)
- 2/3 cup packed light brown sugar
- 1/2 cup sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup rice milk
- 1 1/2 teaspoons Ener-G Egg Substitute, whisked with 2 tablespoons warm water till frothy
- 1 cup allergy-free chocolate chips
Instructions
- Whisk together dry ingredients in one bowl. In another bowl blend wet ingredients very well (I use a hand mixer). Then add the wet ingredients into the dry and mix until combined, but do not over-mix. Add chocolate chips; stir to combine. Chill the dough for at least an hour before baking the cookies.
- Preheat the oven to 350 degrees F. Form the dough into balls, rolling the dough between your palms. Place the dough balls onto a large baking sheet with enough breathing room to spread a couple of inches. Bake for 12 to 15 minutes. Cool two minutes on pan before removing them to a cooling rack. Makes 15-18 cookies.