I’m not trying to brag, but I can make a real good chocolate chip cookie! 😉 I found a recipe years ago, and I have tweaked it slightly, but it is stellar. My friends ask for them, I’ve used them for birthdays, and I’ve even incorporated them into a cake. The cookies are cake-like on the inside, crispy on the outside, have a mix of chocolate, and are finished with a tiny sprinkle of sea salt. And really, who doesn’t love a great chocolate chip cookie?! I was determined to figure out the best way to make these gluten and dairy free, and I think I’ve done it! I have two different recipes to share. If you have been looking for the best gluten free, dairy free chocolate chip cookie, look no further! I hope you enjoy these as much as my family and friends do!
I ate about 5 of these cookies last week with my daily afternoon coffee. Oops!
The trick to the delicious texture of these cookies is to let the dough sit in the refrigerator for a couple of days before baking! Make sure you read all of the directions, and don’t wait until the last minute to make these cookies. It’s actually a really great perk – that the cookie dough is better after it sits. That way you can prep the dough ahead of time. I even keep dough in the freezer and will make one cookie at a time if Ridge is invited to a birthday and won’t be able to eat the cake or cupcakes served at the party.
The original recipe uses a mix of cake flour and bread flour, but to make them gluten free I had to adjust that. If you are okay with having dairy, use this flour. (To all the gluten free families out there – this flour is so good, and definitely worth an amazon prime purchase)!
If you need the cookies to be completely dairy-free, this flour worked really well. (Those details are also in the recipes).
For butter, I use unsalted, and I picked Earth Balance vegan butter for these cookies. Next time I want to try Myokos vegan butter.
The best allergy-friendly chocolate I have found is the Enjoy Life brand. I use a mix of these dark chocolate morsels and these mini semisweet chips. If dairy is okay, I like a mix of these dark chocolate chips and these mini or these regular semisweet chips.
A few tips:
- Read through her original recipe to get the idea of how these work.
- Make sure all of your ingredients are at room temperature before mixing up the dough.
- Use a mix of dark and semisweet chocolate. I like to have some regular size chips and some mini. If you want to be a bit fancier, buy a block of chocolate and cut it into chunks.
- Buy some larger-grain sea salt for the topping. You could also use the pink sea salt grinder from Trader Joe’s.
Gluten Free Cookie Recipe
| Servings |
large cookies (estimate)
|
- 3 2/3 cups minus 2 Tbsp gluten free all purpose flour Cup4Cup brand
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 2 1/2 sticks unsalted butter softened
- 1 1/4 cups light brown sugar
- 1 cup plus 2 Tbsp granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 10 oz dark chocolate morsels
- 10 oz semisweet morsels
- coarse sea salt
Ingredients
|
|
- Make sure all of your ingredients are at room temperature. I allow the butter and eggs to sit out on the counter for at least several hours. You want to be able to easily press the butter in and make an indention with your finger, but not so much that it is starting to melt.
- In a medium size bowl, whisk together the flour, soda, baking powder, and salt.
- In a stand mixer (ideally), mix the butter and both sugars with a paddle attachment. Start it on low, then once they're incorporated, increase the mixer speed to medium. Mix those for 3-5 minutes, or until the mixture has lightened and started to look very fluffy. Scrape down the sides with a spatula.
- Once the butter and sugars are mixed, add the eggs one at a time, mixing well after each. Scrape down the sides of the mixing bowl after adding each egg.
- Add the vanilla and mix again.
- With the mixer turned off, carefully add the flour mixture. I like to wrap a clean dish towel around the sides of the mixer when I turn it back on with the flour added, because it tends to "poof" out a bit, but that is optional. Start the mixer on the lowest setting and mix just until the flouer is incorporated. Scrape down the sides.
- Add the chocolate, and mix for just a few seconds. Then remove the bowl from the stand mixer and mix by hand until the chocolate is evenly incorporated.
- Divide the cookie dough in half. Place one of the halves on a large section of plastic wrap. Wrap it tightly, then wrap again with another layer of plastic wrap. Repeat with the other half of the the dough.
- Store the dough in the refrigerator for 2 days before baking. 36 hours minimum. Once ready to bake, line a few baking sheets with parchment paper and preheat the oven to 375 degrees.
- Spoon out large chunks of cookie dough onto the parchment with plenty of space in between. These cookies will be much larger than your typical cookies. I only get 5 or 6 on each baking sheet. Do not flatten the dough.
- Sprinkle each cookie with a tiny pinch of coarse sea salt.
- Place in the oven and set the timer for 8-10 minutes. After that, switch the pans to the opposite racks. Allow to cook for another 8 minutes, and keep an eye on them. Once they are just starting to brown on top, they are done! Don't let them get too brown in the oven so that they will still be chewy and slightly cake-like in the middle. Your oven may cook more quickly than mine, so they may not take as long as mine do.
Gluten Free Dairy Free Cookie Recipe
| Servings |
large cookies
|
- 3 2/3 cups minus 2 Tbsp gluten free all purpose flour Bob's Red Mill 1 to 1 baking flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 2 1/2 sticks vegan butter softened; I used Earth Balance; also want to try Myokos
- 1 1/4 cups light brown sugar
- 1 cup plus 2 Tbsp granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 10 oz dark chocolate morsels make sure they are dairy free
- 10 oz semisweet morsels make sure they are dairy free
- coarse sea salt
Ingredients
|
|
- Make sure all of your ingredients are at room temperature. I allow the butter and eggs to sit out on the counter for at least several hours. You want to be able to easily press the butter in and make an indention with your finger, but not so much that it is starting to melt.
- In a medium size bowl, whisk together the flour, soda, baking powder, and salt.
- In a stand mixer (ideally), mix the butter and both sugars with a paddle attachment. Start it on low, then once they're incorporated, increase the mixer speed to medium. Mix those for 3-5 minutes, or until the mixture has lightened and started to look very fluffy. Scrape down the sides with a spatula.
- Once the butter and sugars are mixed, add the eggs one at a time, mixing well after each. Scrape down the sides of the mixing bowl after adding each egg.
- Add the vanilla and mix again.
- With the mixer turned off, carefully add the flour mixture. I like to wrap a clean dish towel around the sides of the mixer when I turn it back on with the flour added, because it tends to "poof" out a bit, but that is optional. Start the mixer on the lowest setting and mix just until the flouer is incorporated. Scrape down the sides.
- Add the chocolate, and mix for just a few seconds. Then remove the bowl from the stand mixer and mix by hand until the chocolate is evenly incorporated.
- Divide the cookie dough in half. Place one of the halves on a large section of plastic wrap. Wrap it tightly, then wrap again with another layer of plastic wrap. Repeat with the other half of the the dough.
- Store the dough in the refrigerator for 2 days before baking. 36 hours minimum. Once ready to bake, line a few baking sheets with parchment paper and preheat the oven to 375 degrees.
- Spoon out large chunks of cookie dough onto the parchment with plenty of space in between. These cookies will be much larger than your typical cookies. I only get 5 or 6 on each baking sheet. Do not flatten the dough.
- Sprinkle each cookie with a tiny pinch of coarse sea salt.
- Place in the oven and set the timer for 8-10 minutes. After that, switch the pans to the opposite racks. Allow to cook for another 8 minutes, and keep an eye on them. Once they are just starting to brown on top, they are done! Don't let them get too brown in the oven so that they will still be chewy and slightly cake-like in the middle. Your oven may cook more quickly than mine, so they may not take as long as mine do.
If you make these, please let me know by messaging me or tagging me on instagram! 🙂 I love hearing from you all!!
These sound so good!!
Thank you!!
I made these over the weekend and they were a huge hit! I am cutting gluten from our diets and my chocolate chip cookies were a tough one to give up so thank you for this recipe!!!
I’m so glad to hear this, Amy! Thank you for telling me!!!