Tuesday, March 14, 2017
Recipe Time: Gluten Free, Dairy Free Chocolate Chip Cookies
Are you ready for the first of many gluten free, dairy free recipes? As someone who enjoys food, I knew I had to adjust certain favorites to fit my new diet. Early on, I had a hankering for something familiar and oh so delicious. Chocolate chip cookies. But first I had to find dairy free chocolate chips. I headed to my local Good Earth (specialty foods market) and searched their shelves. Holy expensive, Batman! The dairy free stuff was at least twice the price of normal choc chips. I'm one of the most frugal people out there, so it is extremely difficult for me to fork over extra bucks for things like this. But, I also wanted cookies, so I bit the bullet and got a bag of Chocolate Dream semisweet chocolate chips. This chips are pretty darn good. Can't really tell a difference in taste.
After studying my go-to recipe, I started making adjustments. Here's what I've come up with:
Gluten Free, Dairy Free Chocolate Chip Cookies (makes 18-20 cookies)
1/4 c. Sugar
1/2 c. Brown sugar
1/2 c. Shortening
1/2 tsp. Vanilla extract
1 c. + 2 Tb. Gluten free flour blend (I use my own. Rough recipe at the bottom*)
1 Tb. Golden flax meal (or add extra Tb of flour blend)
1/2 tsp. Xanthan gum
1 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1/2-3/4 c. Dairy free Chocolate chips
Preheat oven to 350.
Combine sugars and shortening until lumps are mostly gone. Add egg and vanilla, mix until smooth. Combine dry ingredients in separate bowl, whisk together to get lumps out or use sifter.
Dump dry ingredients into wet, mix well. Don't worry about overmixing. GF flours don't care. Add choc chips.
Grease cookie sheet or lay out parchment paper (I do the latter. Love parchment paper.) Drop spoonfuls of dough (about a tablespoonful), giving at least 1inch of space between. These cookies like to spread out. Bake for 8-9 minutes. Let rest on cookie sheet for a couple of minutes before transferring to cooling rack. Bake the rest or store leftover dough in fridge for up to 3 days. You can also freeze the dough. Defrost in the fridge for at least 24 hours.
I make these fairly often and think they taste as good as, if not better than, regular choc chip cookies. Sorry there aren't any pictures. I'll try to have some for other recipe posts. Enjoy!
*Flour blend. I'm not known for exact measurements when I'm making up recipes. This is a rough guesstimate of my blend.
2 c. White rice flour
2 c. Brown rice flour
1/2 c. Tapioca starch
1/2 c. Potato starch (NOT flour)
Add all to a bowl, whisk well to blend. Keep leftovers in a lidded container.
For the cookie recipe, I've also used sorghum flour, coconut flour, and oat flour in place of some of the rice flour blend. Experiment, if you're brave.
If you have questions, I'll do my best to answer them. :)